Beef Barley Soup

Instructions

1. Brown the beef
   Season beef cubes with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
2. Sauté the vegetables
   In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Combine and bring to a simmer
   Return the browned beef to the pot. Add the rinsed barley, tomato paste, and Worcestershire sauce, stirring to combine. Pour in the beef broth and add the bay leaves and dried thyme. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour.
4. Continue cooking
   After 1 hour, check the soup. The barley should be starting to soften. Continue simmering, uncovered, for another 30-45 minutes until the beef is fork-tender and the barley is cooked but still slightly chewy.
5. Final seasonings
   Remove and discard the bay leaves. Taste the soup and adjust seasonings with additional salt and pepper as needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.
6. Serve
   Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley. Serve with crusty bread for a complete meal.