Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in 2 batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon and set aside. Add onions and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.
Return meat to pot, and add stock. Bring to a boil. Reduce heat and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.
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