Pat the beef cubes dry with a paper towel. Season with salt, celery salt, black pepper, garlic powder, and onion powder, then toss in flour.

In a heavy-bottomed pot, heat olive oil over medium-high heat. Brown the beef on all sides, then remove and set aside.

Melt the butter in the same pot, then add onions, carrots, and celery. Sauté until softened, approximately 5-7 minutes. Add mushrooms and garlic, cooking for a few more minutes until fragrant.

Stir in tomato paste, grape juice, Worcestershire sauce, and Dijon mustard. Add thyme, oregano, and parsley, stirring to combine.

Return the beef to the pot with beef broth, chicken broth, bouillon cube, bay leaf, potatoes, and barley. Bring to a gentle boil and then reduce heat to low, simmering for 1.5 to 2 hours until beef is tender.