Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 pounds beef chuck, cut into 1-inch cubes (680 g)
  • 1 teaspoon kosher salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 2 cloves garlic, minced
  • 1 large onion, chopped (approx. 1 cup chopped)
  • 2 carrots, peeled and chopped (approx. 1 cup chopped)
  • 2 celery stalks, chopped (approx. 1 cup chopped)
  • 8 cups beef broth (1.9 liters)
  • 1 cup pearled barley (200 g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1 bay leaf
  • 1 cup frozen peas (100 g)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef from pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
  3. Return the beef to the pot. Add beef broth, barley, diced tomatoes (undrained), thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 2 hours, or until the beef is very tender.
  4. Stir in frozen peas during the last 10 minutes of cooking.
  5. Remove bay leaf. Ladle soup into bowls. Garnish with fresh parsley and serve with a lemon wedge, if desired.