Beef Barley Soup

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  Beef Chuck Roast(907g)
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  1 ½ teaspoons kosher salt
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  1 teaspoon ground black pepper (divided)
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  Yellow Onion
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  Celery
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  Carrots
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  Parsnip
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  Garlic
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  Mushrooms, Cremini(454g)
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  Olive oil(30g)

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

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  Tomato Paste(30g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Paprika, Smoked(10g)
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  Thyme, Dried(5g)
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  Low Sodium Beef Broth(1920g)
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  2 bay leaves
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  Barley, Pearl, Dry(240g)
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  Vinegar, Red Wine(10g)
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  Parsley, Fresh(120g)

Instructions

1. 1Cut the beef into ¾-inch cubes, discarding excess fat and gristle. Season with salt and pepper, then let rest at room temperature while prepping vegetables.
2. 2Dice the onion and celery. Peel the carrots and parsnips, cut into ½-inch chunks. Mince the garlic. Slice the mushrooms.
3. 3Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, add the beef in a single layer and cook 7–8 minutes per batch, stirring occasionally, until deeply browned on all sides. Transfer each batch to a plate.
4. 4Reduce heat to medium. Add the onion, celery, and mushrooms to the pot. Sauté 8–10 minutes, stirring occasionally, until softened and lightly golden.
5. 5Stir in the garlic, tomato paste, Worcestershire sauce, smoked paprika, and dried thyme. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the carrots and parsnips, stirring to coat with oil and spices. Return all the beef to the pot, pour in the beef broth, and increase heat to medium-high. Bring to a simmer, then reduce to low heat, partially cover, and simmer 45 minutes until the beef is tender.
7. 7Stir in the pearl barley and continue simmering partially covered over low heat for 45 minutes, until the barley is soft and soup has thickened slightly.
8. 8Remove from heat, stir in the fresh parsley and red wine vinegar. Divide evenly into 6 airtight containers while hot. Cool before refrigerating or freeze for later use.