Ingredients

• 2 pound beef chuck, cut into 1-inch cubes
• 2 tablespoon vegetable oil
• 1 yellow onion, diced
• 3 carrots, diced
• 2 celery, diced
• 2 potatoes, diced
• 0.75 cup pearl barley
• 8 cup beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon tomato paste
• 0.25 cup fresh parsley, chopped

Steps

1. Pat the beef chuck cubes dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Dice the onion, carrots, celery, and potatoes into roughly 1/2-inch pieces. Set aside.
3. Heat vegetable oil in a large pot over medium-high heat for 2 minutes until shimmering.
4. Working in two batches to avoid crowding, add the beef cubes to the hot pot and sear for 4-5 minutes per batch, stirring occasionally, until browned on most sides. Transfer seared beef to a plate.
5. Add the diced onion, carrots, and celery to the same pot. Cook for 5 minutes, stirring frequently, until softened.
6. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
7. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
8. Return the seared beef to the pot, then add the pearl barley, diced potatoes, bay leaves, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir well.
9. Bring the soup to a gentle boil over high heat, then reduce heat to low and cover with the lid ajar.
10. Simmer the soup for 1 hour and 45 minutes, stirring occasionally, until the beef is very tender and the barley is soft.
11. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
12. Ladle the soup into bowls and garnish each serving with fresh chopped parsley.