Beef and Barley Soup

In a large dutch oven or heavy soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add 8 ounces button mushrooms and a ½ teaspoon of salt to the pot. Cook and stir until mushrooms begin to brown and give up some of their liquid. Transfer the mushrooms to a small bowl.

Cut 1½ pounds chuck roast into ¾-1" pieces. Season with 1 teaspoon of kosher salt and ½ teaspoon pepper. Heat 2 teaspoons olive oil in the pot. When the oil is hot and starts to shimmer, add the beef. Cook, stirring occasionally until browned, about 5 minutes. Transfer the meat to a bowl.

Add the remaining 2 teaspoons of olive oil to the pot. Add 2 stalks celery, 1 medium onion, 3 medium parsnips, 3 medium carrots, and stir to combine. Season with the remaining ½ teaspoon of salt. Simmer on the stove for about 5 minutes or until the vegetables are slightly softened.

Stir in1 large clove garlic, ½ teaspoon dried oregano and ½ teaspoon dried basil and 1 bay leaf and cook for one minute until fragrant.

Add the beef and mushrooms back to the pot along with 15 ounces diced tomatoes in their juice and 8 cups low sodium beef broth or stock. Heat to boiling.

Once the broth comes to a boil, stir in ¾ cup whole pearl barley, reduce heat to a simmer, cover the pot, and cook for 20 minutes. For a deeper color, you can add1½ teaspoons browning sauce or Gravy master, optional.

Stir in 4 cups kale and simmer for 15 minutes until the barley is tender and the kale has wilted. Taste for seasoning and adjust as necessary with additional salt and pepper. Serve.