Beef Barley Soup

Ingredients

• 2 lbs chuck roast, (trimmed of excess chunks of fat, cut into 3/4-inch cubes)
• 3 Tbsp olive oil
• 1 1/2 cups chopped carrots ((about 3))
• 1 cup chopped celery ((about 2 ribs))
• 2 cups chopped yellow onion ((1 large))
• 3 Tbsp tomato paste
• 1 1/2 Tbsp minced garlic ((4 cloves))
• 2 (32 oz) cartons low-sodium chicken broth (or beef broth)
• 1 Tbsp low-sodium soy sauce
• 2 tsp Worcestershire sauce
• 2 tsp minced fresh rosemary, (or 1/2 tsp dried)
• 2 tsp minced fresh thyme, (or 1/2 tsp dried)
• Salt and freshly ground black pepper
• 1 cup pearl barley
• 3 Tbsp minced fresh parsley

Instructions

1. 1

   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.

2. 2

   Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.

3. 3

   Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.

4. 4

   Add tomato paste and garlic and saute 1 minute longer.

5. 5

   Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.

6. 6

   Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.

7. 7

   Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.

8. 8

   Stir in parsley. Serve warm.