Beef & Barley Soup

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  3 lbs Beef Chuck Roast
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  1 tbsp 1 Tablespoon Kosher Salt, Plus More For Serving
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  3 Celery(120g)
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  3 Garlic(9g)
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  2 tbsp Tomato Paste
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  2 tsp Beef bouillon cube
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  2 tsp Thyme, Fresh
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  8 cup Beef Stock, Low Sodium
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  1 tbsp Soy Sauce, Low Sodium
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  1 cup Barley, Pearl, Dry
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  Freshly Cracked Black Pepper, To Taste
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  Parsley, Fresh

Instructions

1. 1Cut the beef chuck roast into 1-inch cubes. Heat the olive oil in a Dutch oven over medium-high heat until it just begins to smoke. Working in batches to avoid crowding, add the beef and cook 2–3 minutes per side until deeply browned. Transfer to a plate.
2. 2Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring constantly, for 5 minutes over medium heat until softened. Scrape up any browned bits from the bottom. Add the garlic and cook, stirring, for 1 minute until fragrant.
3. 3Stir in the tomato paste and beef bouillon cube until combined. Return the beef and any collected juices to the pot.
4. 4Add the fresh thyme, beef broth, and low sodium soy sauce. Increase heat to high and bring to a boil, then cover, reduce heat to low, and simmer for 60 minutes until the beef is tender.
5. 5Stir in the pearl barley and simmer uncovered over low heat for 30 minutes, stirring occasionally, until the barley is tender and the beef is very soft.
6. 6Taste and adjust seasoning as needed. Divide the soup evenly into 8 airtight containers while hot, allowing to cool to room temperature before sealing.
7. 7Garnish each portion with fresh parsley and cracked black pepper when ready to serve.