Beef Barley Soup

Ingredients

• 500 grams chuck roast (trimmed of excess chunks of fat, cut into 3/4-inch cubes)
• 3 tablespoons olive oil
• 2 carrots (cut into big chunks)
• 200 grams mushroom (halved)
• 2 stalks celery
• 1 large yellow onion
• 3 tablespoons tomato paste
• 1.5 tablespoons minced garlic
• 6-8 cups broth
• 2 bay leaf
• 2 teaspoons minced fresh thyme (or 1/2 tsp dried)
• 1 tablespoons low-sodium soy sauce
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground black pepper
• 3/4 cup pearl barley
• 3 tablespoons minced fresh parsley

Instructions

1. 1

   Wash the barley. Soak it in warm water while you prepare the rest of the soup. It will be needed later.

2. 2

   Using a kitchen towel pat dry beef chunks really well. Season with salt and pepper.

3. 3

   Heat olive oil in a dutch oven. Add half of the beef chunks. Sear it on high heat for 2-3 minutes. Turn the pieces and brown for 2-3 minutes more. Using a slotted spoon remove browned beef chunks from the pot.

4. 4

   Add the rest of the beef chunks and brown. Keep aside.

5. 5

   To the same dutch oven, add chopped onion and garlic and saute for 30 seconds.

6. 6

   Add chopped celery, carrot, bay leaf, and thyme. Saute for 2 minutes.

7. 7

   Add tomato paste and saute for 2 minutes.

8. 8

   Stir in beef stock. Season with Soy sauce and Worcestershire sauce. Check the seasoning and add more salt if required. Add in the beef chunks. Bring it to a slow boil, then reduce heat, cover and let it cook on a simmer for 1 hour.

9. 9

   Add the soaked barley grains. Add it to the dutch oven. Also, stir in the mushrooms. Cover and cook again on low heat for another 45 minutes - 1 hour.

10. 10

    Add parsley and serve.