Beef Barley Soup

Step 1Season the beef on all sides with 1 teaspoon salt and ½ teaspoon pepper.

Step 2In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the butter and half the beef and cook until browned on all sides, about 5 minutes. Remove to a plate and repeat with the remaining beef.

Step 3Reduce the heat to medium and add the celery, garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the pot. Cook, stirring and scraping up any browned bits, until the vegetables are soft, 3 to 5 minutes. Stir in the chicken broth, Worcestershire sauce, thyme, bay leaves, and 2 cups water, and bring to a boil.

Step 4Stir in the beef and any accumulated juices and reduce the heat to medium-low. Simmer, partially covered, until the meat is almost tender, 1 to 1 ½ hours (it will not be fork-tender yet). Skim off any foam that rises to the top.

Step 5Stir in the barley, carrots, turnip, and the remaining ½ teaspoon salt, and ¼ teaspoon pepper. Cover and simmer until the barley is tender, 45 minutes to 1 hour. Stir in the vinegar and taste for salt. Remove the bay leaves, sprinkle with parsley, and serve.