Beef Barley Soup

Sear the beef. Heat 1 tablespoon olive oil in a large Dutch oven or a large soup pot set over medium-high heat. Add half of the cubed beef to the hot oil and cook for about 3 minutes, or until browned on all sides. Remove beef from the pot and set aside. Repeat the process with the remaining beef. Again, remove the beef from the pot and set it aside.

Sauté the aromatics and veggies. Add the butter to the pot and melt it over medium-high heat. Stir in the chopped onion and parsley; cook for 1 minute. Stir in the peppers, carrots, and celery. Season with salt, pepper, rosemary, and thyme, and cook for about 3 minutes. Stir in the garlic and cook for 15 seconds or until fragrant.

Combine and cook. Add the browned beef back into the pot. Stir in the tomato paste and Worcestershire sauce. Add the broth and bring the mixture to a steady simmer. Reduce the heat to low, cover, and continue simmering for 45 minutes.

Add the barley. Stir in the barley, cover, and continue to cook for about 45 minutes to 1 hour, or until the beef is fall-apart tender.

Finish and serve. Remove the soup from the heat. Taste for salt and pepper, and adjust accordingly. Ladle into bowls, garnish with parsley, and serve.