Mushroom Beef Barley Soup - Marla Meridith

Ingredients

• 2 pounds boneless beef chuck roast or stew meat, cut into 1/2 inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil or grapeseed oil, divided
• 3 large carrots, diced
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 4 medium cloves garlic, roughly chopped
• 3 quarts (3L) vegetarian stock (either store-bought or homemade)
• 2 teaspoons fresh thyme
• 1 cup dry quick cook pearled barley
• 1/4 cup plus some minced fresh parsley, for garnish