Slow-Roasted Beef Barley Soup | The Fancy Pants Kitchen

Ingredients

• 3 slices smoky bacon (2, if using thick-cut bacon)
• 1 large sweet onion, diced small
• 1 medium shallot, finely chopped (about 1/2 cup chopped shallots)
• 1 large yellow bell pepper, diced small
• 4 cups low-sodium chicken broth
• 1 (11-ounce) bottle or can dark ale
• 2 pounds well-marbled chuck roast, trimmed of fat and cut into 1/2-inch pieces,
• 1 (15-ounce) can of fire-roasted tomatoes
• 1 (6 ounces) can tomato paste
• 1/4 cup basil pesto
• 2 medium bay leaves
• 4 tsp Italian seasoning
• 1 tbsp brown sugar
• 2 tsp Worcestershire sauce
• 2 tsp finely chopped fresh rosemary
• 2 & 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 ounces carrots, sliced about 1/4-inch thick
• 2/3 cup pearled barley
• 1 cup tiny corn canned or frozen