Beef Barley Soup with Rich Flavor and Tender Meat

Ingredients

• 3 pounds chuck roast, trimmed of excess fat and cut into 1-inch pieces
• 1 tablespoon kosher salt, plus additional for serving
• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced
• 2 large carrots, peeled and diced
• 3 celery ribs, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons beef bouillon or Better Than Bouillon
• 2 teaspoons fresh thyme leaves
• 8 cups beef stock
• 1 tablespoon low-sodium soy sauce
• 1 cup pearl barley
• Freshly cracked black pepper, to taste
• Finely chopped fresh flat-leaf parsley leaves, for serving (optional)