Classic Beef and Barley Soup

Step 1

Season the beef chuck with the salt and pepper. Heat the olive oil in a large pot over medium-high heat and brown the beef in batches, about 5 minutes per batch; set aside.

Step 2

Add the diced onion, carrots, and celery to the pot and cook 5 minutes until softened.

Step 3

Stir in the tomato paste and cook 1 minute, then return the beef to the pot along with the beef broth.

Step 4

Bring to a boil, reduce heat, cover, and simmer for 1 hour, until the beef is nearly tender.

Step 5

Stir in the pearl barley and continue simmering, uncovered, for 30 minutes, until the barley and beef are both tender.

Step 6

Season with salt and pepper before serving hot.