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Beef Barley Soup recipe is the best!

• 2 1/2 pound chuck roast, trimmed of all large pieces of fat
• Kosher salt and fresh black pepper for seasoning the beef
• 1 tablespoon flour
• Olive oil for browning the beef
• 1 1/2 cups sliced carrots
• 1 1/2 cups diced onion
• 1 cup chopped celery
• 1 teaspoon kosher salt
• Fresh black pepper to taste
• 1 tablespoon chopped garlic
• 2 tablespoons tomato paste
• 3/4 cup red wine
• 8 cups beef broth
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Worcestershire sauce
• 2/3 cup pearl barley
• 2 tablespoons fresh chopped parsley

INSTRUCTIONS

Remove all large and visible pieces of fat from the beef and cut into a 3/4 inch dice. Refer to the pictures in the post for size, it doesn’t have to be precise, you just want bite size pieces of beef. Season the beef generously with salt and pepper and toss in the tablespoon of flour.

Add a thin layer of olive oil to the bottom of a dutch oven or soup pot. Brown the beef cubes in a single layer (you’ll most