Beef Barley Soup

1-2 pounds (1kg) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) olive voil
3 large carrots (10 ounces; 280g), diced
1 large yellow onion (12 ounces; 340g), diced
2 celery stalks (6 ounces; 170g), diced
4 medium cloves garlic, roughly chopped
2 quarts (2L) homemade or store-bought chicken stock (see note)
Sachet of 3 sprigs fresh thyme, 4 bay leaves, 10 whole black peppercorns
1 cup (7 ounces; 200g) pearled barley
1 tablespoon (3ml) Asian fish sauce
Minced fresh parsley, for garnish

Cut the beef into large chunks and brown in oil in dutch oven. Set aside to cool and cut into bite size pieces. Add 1 quart of chicken stock and heat up. Add cut meat scrape  browned meat from bottom of pan. Add sachet of herbs. Simmer for one hour.

Saute vegetables and garlic in large fry pan.

Pour beef and stock into large soup kettle. Add vegetables, barley and fish sauce. Simmer for half an hour, adding stock as needed. You may not need two quarts of stock total.

From Serious Eats –¬†Beef Barley Soup

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