Beef Barley Soup | Blue Jean Chef - Meredith Laurence

Ingredients

• olive oil
• 1½ pounds beef stew meat (cut into bite sized pieces)
• 1 onion (chopped into ½-inch pieces)
• 2 carrots (chopped into ½-inch pieces)
• 2 stalks celery (chopped into ½-inch pieces)
• 2 cloves garlic (finely chopped)
• 2 tablespoons tomato paste
• 8 cups beef stock
• 1 teaspoon dried thyme
• 1 bay leaf
• ¾ cup pearl barley
• salt (to taste)
• freshly ground black pepper
• ¼ cup chopped fresh parsley