Beef & Barley Soup

Directions

1To make this soup, start by heating a large pot or dutch oven, on the stove, over medium heat, and add in the olive oil.


2Prepare the chuck roast by cutting it into 1-inch pieces and trimming the fat. You can also ask your butcher to do this for you, to help you save a step.


3Once the oil is hot, add the chuck roast to the pot and cook it until it's just browned on all sides. Then, remove the chuck roast pieces from the pot and transfer them to a plate.


4Next, dice the carrots, celery, and onion, and add them to the pot. Sauté them in the olive oil and chuck roast juices for about 4 minutes.


5Then, add in the garlic, tomato paste, soy sauce, thyme, the bay leaf, and the ground black pepper to the pot. Toss to coat the veggies in the seasonings and sauté them together for one more minute. 


6Then, add the chuck roast pieces back into the pot alongside any of the juices that collected on the plate.


7Add in the beef broth and bring the mixture to a gentle boil.

8Then, place the lid on the pot, cover, and allow the soup to cook for another 50 minutes.


9Once the 50 minutes are up, remove the bay leaf and add the barley into the soup.


10Then, cook the soup for another 25-30 minutes, uncovered, until both the beef and barley are tender.


11Once the soup has finished cooking, taste and adjust the seasonings as needed. 


12Finally, ladle the soup evenly into bowls. Garnish with fresh chopped parsley.