Heat a little oil in a large pot or Dutch oven over medium-high heat. Sprinkle with beef with salt and pepper. Brown the beef in 2 or 3 batches, taking care not to add too much at once to the pot or the beef won’t brown, for about 7 minutes or until browned, stirring occasionally. Add a little more oil between batches if necessary; remove browned beef from pot and set aside.

Heat about 2 teaspoons of oil in the same pot. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes or until the onion is softened. Add the tomato paste and stir for 1 minute to cook the tomato paste (this is to help develop the flavor of the tomato paste and illuminate a raw taste).

Add the beer. Bring to a boil. Cook, uncovered, for 3 minutes to cook the alcohol from the beer – this helps with the flavor.

Return the beef to pot with the carrot, rosemary, barley, salt and pepper. Bring to a boil then reduce to low (or medium low depending on your cooktop). Cook, covered, stirring occasionally, for 1 1/2 hours. It’s important to stir the stew regularly to prevent the barley sticking. Remove lid and cook, uncovered, stirring occasionally, for about 30 minutes or until the sauce is thickened and beef is tender. Add a splash more broth if you think the stew is too thick. Serve with warm, crusty bread, if desired.