Beef Barley Soup

What You Need:

A medium-sized shallot
three carrots, medium size
three medium stalks of celery
half a garlic clove
1 and a half pounds of lean, stew-ready beef chuck
half a teaspoon of kosher salt
freshly ground black pepper, 1/4 teaspoon
1/2 tablespoon of olive oil,
thyme, dry, 1 teaspoon
Half a spoonful of pepper paste
– 64 oz of low-sodium beef broth – 14 oz of chopped tomatoes from a can
1.5 cups of pearl barley
One dried bay leaf
For garnish, you may optionally add chopped fresh parsley leaves.
Instructions

First, get the meat and veggies ready:

Chop the onion into quarters.
Cut the carrots into rounds that are 1/4 inch thick after peeling them.
Make thin slices of celery, about 1/4 inch thick.
Transfer the cooked veggies to a medium-sized mixing bowl.
Peel and mince the garlic.
Cube the beef chuck, cutting it into 1/2-inch pieces. Before seasoning the meat with 1 teaspoon of kosher salt and the black pepper, pat it dry with paper towels.
2. Make the beef brown:

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Bring 1 tablespoon of olive oil to a shimmering boil in a large stockpot or Dutch oven over medium-high heat.
Brown the beef for about 2 minutes on each side after adding half of it in a single layer.
Remove the browned steak to a dish and continue cooking the rest of the beef in the same manner. Reserve the browned meat.
Step 3: Saute the veggies:

Return the remaining 1 tablespoon of olive oil to the saucepan and heat until it shimmers.
Cook, stirring periodically, the onion, carrots, and celery for 3–5 minutes, or until they start to soften and release their aroma.
Incorporate the minced garlic, thyme that has been dried, and the last teaspoon of kosher salt. Once the garlic begins to release its aroma, cook for around 30 seconds.
4. Pour in the tomato paste and bouillon:

Distribute the tomato paste over the veggies by stirring it in. To get a small darkening of the tomato paste, cook for about 1 minute.
Put the brown meat back in the pot with any juices that have collected.
Include the bay leaf, pearl barley, chopped tomatoes (together with their liquids), and beef broth. Mix thoroughly.
5. Low- heat the soup:

Heat the ingredients until they boil.
To cook the barley until it’s soft, cover and simmer over medium-low heat for 40 to 50 minutes.
6. Present and Enjoy:

If you want to garnish your soup with parsley, chop the leaves while it simmers.
Take the bay leaf out of the barley after it’s done cooking and throw it away.
Transfer the soup to individual bowls, top with chopped parsley, and serve hot.