Wash and dry all produce. Peel, halve, and chop onion. Peel carrot and parsnip, then chop each into 1/2-inch pieces.

Put 21/2 cups water, barley, and a large pinch of salt in a small pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until al dente, 12-15 minutes. TIP: If there’s any water left after cooking, drain it from the barley.

Meanwhile, place beef in a large bowl with flour, hearty stew seasoning, and salt and pepper. Toss to coat. Shake off any excess flour mixture from beef and discard anything that doesn’t stick to the meat.

Heat a large drizzle of olive oil in large pot on medium-high. Add steak and cook just until browned, 3-4 minutes. Remove from pot and set aside. Heat another large drizzle of olive oil in same pot. Add carrot, parsnip, onion, and 2 TBSP water. Scrape up any browned bits from bottom. Cook, stirring occasionally, until veggies soften, about 7 minutes

Stir in 1 TBSP tomato paste (we sent more), stock concentrates, and 2 cups water. Bring to a boil, then lower heat to medium. Simmer until liquid thickens slightly, about 5 minutes. Stir in peas, beef, and any juices released by meat. Simmer until peas are warmed through and steak reaches desired doneness, 2-3 minutes.

Divide barley between bowls. Ladle stew over and serve.