Beef Barley Soup

Ingredients

1 medium yellow onion
3 medium carrots
3 medium celery stalks
2 cloves garlic
1.5 pounds boneless beef chuck, suitable for stewing
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 tablespoon tomato paste
64 ounces low-sodium beef broth
14 ounces canned diced tomatoes
3/4 cup pearl barley
1 dried bay leaf
Fresh parsley leaves, chopped (optional, for garnish)

Instructions

1. Prepare the Vegetables and Beef:

Dice the onion.
Peel and slice the carrots into 1/4-inch-thick rounds.
Slice the celery into 1/4-inch pieces.
Place the prepared vegetables in a medium bowl.
Finely chop the garlic.
Cut the beef chuck into 1/2-inch cubes. Pat the beef dry with paper towels and season with 1 teaspoon of kosher salt and the black pepper.

2. Brown the Beef:

Heat 1 tablespoon of olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering.
Add half of the beef in a single layer and brown for about 2 minutes per side.
Transfer the browned beef to a plate and repeat with the remaining beef. Set the browned beef aside.

3. Sauté the Vegetables:

In the same pot, heat the remaining 1 tablespoon of olive oil until shimmering.
Add the onion, carrots, and celery, cooking for 3 to 5 minutes until they begin to soften and become fragrant, stirring occasionally.
Stir in the chopped garlic, dried thyme, and remaining teaspoon of kosher salt. Cook for about 30 seconds, or until the garlic is fragrant.

4. Add Tomato Paste and Broth:

Stir in the tomato paste, coating the vegetables evenly. Cook for about 1 minute until the tomato paste darkens slightly.
Return the browned beef and any accumulated juices to the pot.
Add the beef broth, diced tomatoes (with their juices), pearl barley, and bay leaf. Stir to combine.

5. Simmer the Soup:

Bring the mixture to a boil over high heat.
Reduce the heat to medium-low and simmer uncovered for 40 to 50 minutes, or until the barley is tender.

6. Finish and Serve:

While the soup simmers, chop the parsley leaves if using for garnish.
Once the barley is tender, remove and discard the bay leaf.
Ladle the soup into serving bowls, garnish with chopped parsley, and serve immediately.

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