Beef Barley Soup

This comforting Beef Barley Soup is rich and hearty, with tender chunks of beef, nutritious barley, tasty veggies and layers of flavor.

Pat the beef dry to remove any moisture and bring to room temperature 30 minutes prior to cooking. 

Prep the veggies; chop the onion, mince the garlic, peel and dice the carrots and celery. Gather the rest of your ingredients.

Heat a heavy bottom pot (6 quart) or Dutch oven over high heat and add 1 tablespoon of olive oil. When the pot is smoking hot, add the beef in a single layer and brown on all sides.

Add 1 tablespoon of olive oil. Once a batch has been browned, remove the meat from pot and set aside on a tray or plate.

Add the onions, carrots, celery, thyme and sauté for 5 minutes. Add garlic and tomato paste; cook for an additional minute.

Add bay leaves, star anise, stocks, Worcestershire sauce, kosher salt and pepper to the pot. Also return the browned beef and any of the juices to the pot.

As the soup cools it will thicken. You can thin it out by adding a little broth.

Stir in parsley and serve immediately with your favorite crusty bread and a fabulous kale salad.