Beef Barley Soup (Print Version)

# Ingredients:

01 - 2 pounds boneless beef chuck roast, cut into 1 1/2-inch steaks.
02 - Kosher salt and black pepper.
03 - 1 tablespoon canola oil.
04 - 3 large carrots (10 ounces), diced.
05 - 1 large yellow onion (12 ounces), diced.
06 - 2 ribs celery (6 ounces), diced.
07 - 4 medium garlic cloves, roughly chopped.
08 - 3 quarts chicken stock.
09 - 2 sprigs fresh thyme.
10 - 1 bay leaf.
11 - 5 whole black peppercorns.
12 - 1 cup pearled barley (7 ounces).
13 - 1/2 teaspoon Asian fish sauce (optional).
14 - Minced fresh parsley for garnish.

# Instructions:

01 - Season beef, brown in hot oil in batches until well browned on all sides, about 5 minutes per side.
02 - Cook carrots, onion, celery, and garlic until lightly browned, scraping up browned bits.
03 - Add stock, cut beef into chunks, add herbs in sachet. Simmer until beef is tender, 1-2 hours.
04 - Remove bones and herbs, add barley and reserved vegetables. Cook 30 minutes until tender.
05 - Season with salt and pepper, adjust consistency with water if needed. Garnish with parsley.

# Notes:

01 - Can use chuck roast or short ribs.
02 - Chicken stock preferred over store-bought beef stock.
03 - Freezes well for 3-6 months.

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