Place the stew beef, vinegar, water, and salt in a large pot. Bring just to a boil over medium-high heat; reduce heat to medium and simmer for 1 1/2 hours or until meat is fork tender but not falling apart. Check on the meat now and then to make sure liquid does not evaporate, adding a little water if necessary. You want the resulting juice to be concentrated with flavor.
Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed off.
After the stew beef is cooked, add garlic, onion, celery, carrots, wine, tomato paste, beef stock or broth, and bay leaves. Bring back to a simmer and cook for 1 hour, stirring occasionally.
Add barley and cook for another 30 minutes, stirring occasionally. Check to make sure the barley is cooked, and then remove from heat.
Add Worcestershire sauce, parsley, salt, and pepper. Remove and discard the bay leaves before serving.
Makes 8 to 10 servings.
* Pearl barley is barley that has been processed to remove its hull and bran. It is one of the world's oldest grains.
** You can substitute any red wine of your choice.
Beef Barley Stew Recipe: https://whatscookingamerica.net/karencalanchini/beefbarleysoup.htm