Divine Barley Beef Soup | Recipe Reader

Ingredients

• 1 (2-pound) beef chuck roast, boneless, cut into 1–1 1/2-inch chunks
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 3 large carrots, diced
• 1 large yellow onion, diced
• 2 ribs celery, diced
• 4 cloves garlic, roughly chopped
• 3 (32-ounce) cartons chicken or beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 5 whole black peppercorns
• 1 cup pearled barley
• 1/2 teaspoon fish sauce, optional
• fresh parsley, optional, to taste, minced, for garnish