Beef and Barley Soup

 Hearty and delicious - this is the perfect soup for a cold winter's night.

From Cooking Classy

Ingredients

2 pounds chuck roast, trimmed of excess fat and cut into bite size pieces 

3 Tablespoons olive oil 

1 1/2 cups chopped carrots

1 cup chopped celery

3 Tablespoons tomato paste

1 1/2 Tablespoons chopped garlic

2 cups chopped onion

2 (32 ounce) cartons low-sodium beef broth  (or chicken broth)

1 Tablespoon 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 pepper

1 cup pearl barley

3 Tablespoons chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in large soup pot.  Add 1/3 to 1/2 of the beef. Season with salt and pepper. Sear until lightly browned, about 3 minutes. Then, flip and cook one minute longer. Remove to plate and repeat with remaining beef.

Add additional 1 Tablespoon oil to pot. Add carrots, celery and onions. Saute about three minutes.

Add tomato paste and garlic and cook an additional minute.

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

Bring mixture to boil; then reduce heat to low, cover and simmer for 45-60 minutes. Add barley, cover and cook an additional 45-60 minutes.

Stir in parsley.