2 Pounds Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed
2 Tablespoons, Plus More As Needed Vegetable Oil
As Needed Salt
As Needed Black Pepper
1 Medium Onion, Diced
4-5 Large Carrots, Peeled and Diced
6 Large Cloves Garlic, Rough Chopped
16 Ounces Cremini Mushrooms, Trimmed and Quartered
1~~28 ounce Can Whole Tomatoes, Including Juice
1 Heaping Tablespoon Better than Bouillon~Beef Flavor, or 2 Large Bouillon Cubes
Beef Stock 64 Ounces
Fresh Thyme 4~6 Sprigs
Fresh Rosemary 1 Sprig
2 Dried Bay Leaves
3/4 Cup Pearl Barley
1 Cup Frozen Green Beans, Thawed and Well Drained
1/8 Teaspoon Granulated Sugar
1 1/2 Teaspoons Worcestershire Sauce

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