Slow-Simmered Beef and Barley Vegetable Soup

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/2 cup pearl barley, rinsed
• 3 carrots, diced
• 3 stalks celery, diced
• 2 medium parsnips, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, quartered
• 2 tablespoons tomato paste
• 8 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for serving

Instructions

1. 1

   Season beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Brown beef in batches without crowding the pan, about 3-4 minutes per side. Remove and set aside.

2. 2

   Reduce heat to medium. Add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste and cook for 2 minutes.

3. 3

   Add mushrooms and cook for 3 minutes. Return browned beef to the pot.

4. 4

   Add parsnips, barley, beef broth, rosemary, thyme, and bay leaves. Bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is very tender and barley has absorbed some of the broth.

6. 6

   Remove herb sprigs and bay leaves. The barley will have thickened the broth considerably.

7. 7

   Taste and adjust seasoning. Serve in large bowls garnished with fresh parsley and crusty bread on the side.