Pat the 2 lb beef chuck cut into 1-inch cubes cubes completely dry with paper towels — this is the key to a good sear. Season generously with 1 tsp kosher salt and ½ tsp black pepper freshly ground, then toss with the 2 tbsp all-purpose flour for dredging until lightly coated on all sides.

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until shimmering. Add the 2 lb beef chuck cut into 1-inch cubes in a single layer, working in 2 batches to avoid crowding. Sear without moving for 3–4 minutes per side until a deep brown crust forms. Transfer to a plate and repeat with the remaining beef chuck cut into 1-inch cubes.

Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pot. Add the 1 yellow onion diced and 3 stalks celery sliced and cook, stirring occasionally, until softened, about 4–5 minutes. Add the 3 cloves garlic minced and cook for 1 more minute until fragrant.

Add the 8 oz cremini mushrooms quartered and cook, stirring occasionally, until they release their moisture and begin to brown, about 4 minutes.

Push the vegetables to the side and add the 2 tbsp tomato paste to the center of the pot. Let it cook, undisturbed, for about 1 minute until it darkens slightly, then stir it into the vegetables. Add the 1 tbsp Worcestershire sauce and stir to combine.

Return the seared 2 lb beef chuck cut into 1-inch cubes (and any resting juices) to the pot. Pour in the 6 cups beef broth low-sodium preferred and 1 cup water, then add the 1 tsp dried thyme, 1 tsp dried rosemary crumbled, and 2 whole bay leaves. Stir everything together, scraping up any browned bits from the bottom of the pot with a wooden spoon — that's pure flavor.

Bring the stew to a boil over high heat, then reduce the heat to low. Cover and simmer gently for 30 minutes.

After 30 minutes, stir in the rinsed ¾ cup pearl barley, 3 carrots peeled and sliced into half-moons, and 2 yukon Gold potatoes cut into 1-inch cubes. Re-cover and continue to simmer on low for another 45–50 minutes, stirring occasionally, until the 2 lb beef chuck cut into 1-inch cubes is fork-tender, the ¾ cup pearl barley is cooked through, and the broth has thickened slightly. If the stew gets too thick, add a splash of water or 6 cups beef broth low-sodium preferred to loosen it.

Remove and discard the 2 whole bay leaves. Taste the stew and adjust seasoning with 1 tsp kosher salt and ½ tsp black pepper freshly ground as needed. Ladle into bowls and garnish with 2 tbsp fresh parsley chopped if desired. Serve with crusty bread.