A hearty and comforting soup made with tender beef, wholesome barley, and aromatic vegetables simmered to perfection.

2 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes

Salt and freshly ground black pepper, to taste

1 tablespoon canola oil

3 large carrots, diced

1 large yellow onion, diced

2 celery stalks, diced

4 garlic cloves, chopped

3 quarts chicken stock

2 sprigs fresh thyme

1 bay leaf

1 cup pearled barley

2 tablespoons chopped fresh parsley

Water, if needed

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1. Pat the beef dry and season generously with salt and pepper.

2. Heat the oil in a large pot over medium-high heat. Sear beef in batches until deeply browned, 4–5 minutes per side. Transfer to a plate.

3. Add carrots, onion, and celery to the pot. Cook 5–6 minutes, scraping browned bits. Add garlic and cook 30 seconds.

4. Pour in chicken stock and stir well. Return beef to pot. Add thyme and bay leaf.

5. Bring to a gentle boil, reduce heat, and partially cover. Simmer 1 1/2 to 2 hours until beef is tender.

6. Remove thyme and bay leaf. Stir in barley and simmer 30 minutes until tender.

7. Adjust seasoning and add water if needed. Garnish with parsley and serve hot.

Brown the beef in batches for best flavor.

Add extra stock or water when reheating as barley absorbs liquid.

Freezes well for up to 3 months.