Beef Barley Soup

Ingredients

• chuck roast cut into 3/4-inch cubes (2 lbs./900 grams)
• olive oil (3 tablespoons)
• carrots (3)
• celery (2-3 ribs)
• yellow onion (1 large)
• tomato paste (3 tablespoons)
• garlic cloves minced (4)
• beef broth (4 cups)
• soy sauce (1 tablespoon)
• Worcestershire sauce (2 teaspoons)
• rosemary (1/2 teaspoon)
• thyme (1/2 teaspoon)
• pearl barley (1 cup)
• minced fresh parsley (3 tablespoons)

Instructions

1. Trim excess chunks of fat from chuck roast the n cut into 3/4" cubes.
2. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
3. Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
4. Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
5. Add tomato paste and garlic and saute 1 minute longer.
6. Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
7. Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.
8. Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
9. Stir in parsley. Serve warm.