1. Heat 5ml olive oil in a pot over medium-high heat. 2. Season 85g cubed beef with 1g salt and 1g black pepper. Add to the pot and brown on all sides, about 5 minutes. Remove and set aside. 3. In the same pot, add 50g diced onion, 50g diced carrot, and 30g diced celery. Cook until softened, about 5 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 15g tomato paste and cook for 1 minute. 6. If using, add 30ml red wine and cook until reduced by half. 7. Return the beef to the pot. Add 40g pearl barley, 240ml beef broth, 5ml Worcestershire sauce, 1 bay leaf, 2g chopped thyme, and 2g chopped rosemary. 8. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, until beef is tender and barley is cooked. 9. Remove bay leaf before serving.