best ever beef and barley soup

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the cubed beef chuck roast and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
3. Add diced carrots and celery to the pot and cook for an additional 2-3 minutes.
4. Return the seared beef to the pot. Add rinsed pearl barley, diced tomatoes (with their juices), beef broth, dried thyme, and dried rosemary. Season with salt and black pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 1-1.5 hours, or until the beef is tender and the barley is cooked through.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with chopped fresh parsley.

Storage Methods:

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4-5 days or freeze for longer storage.

Variations:

• Add diced potatoes or turnips for extra heartiness.
• Incorporate chopped kale or spinach for added nutrition.
• Experiment with different herbs and spices such as bay leaves, oregano, or paprika