📖 Instructions

1. Get started by preheating your oven to 375°F (190°C). This makes sure that once you are done preparing the casserole, the oven is all ready to welcome it.
2. In a large Dutch oven or stockpot, brown the beef chuck roast over medium-high heat. Make sure that the beef has been cut into 1-inch cubes. You'll want to sear all sides to lock in those delicious juices. Remove the beef and set it aside; don't discard those flavorful drippings just yet!
3. Add the chopped onions, carrots, and celery to the pot and sauté until they’re softened and slightly caramelized. This usually takes about 5-7 minutes. You can add a bit more olive oil if the pot seems dry.
4. Stir in the minced garlic, tomato paste, dried thyme, bay leaf, and a pinch of red pepper flakes. Cook for another minute until fragrant. Oh, the aromas!
5. Pour in the beef broth (or water, if you're substituting), Worcestershire sauce, and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot – that's where a lot of flavor is hiding!
6. Return the browned beef to the pot. Add the pearl barley, ensuring it’s evenly distributed. Season generously with salt and freshly ground black pepper. Cover the pot and transfer it to the preheated oven.
7. Bake for approximately 2-2.5 hours, or until the beef is fork-tender and the barley is cooked through. Check periodically to make sure there's enough liquid; add more broth or water if needed.
8. Remove the pot from the oven and discard the bay leaf. Give it a good stir and taste to adjust seasoning as needed. Now is the time to perfect those flavors!
9. Pour the beef and barley mixture into a greased casserole dish. This can be any size, but a 9x13 inch dish works great!
10. In a separate bowl, combine the breadcrumbs, grated Parmesan cheese, melted butter, and a sprinkle of garlic powder. Mix well until the breadcrumbs are evenly coated.
11. Sprinkle the breadcrumb mixture evenly over the top of the casserole. You want to create a nice, golden crust.
12. Return the casserole to the oven and bake for another 20-25 minutes, or until the topping is golden brown and bubbly. Keep an eye on it to prevent burning!
13. Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley, if desired. Enjoy every mouthful!