Beef and Barley Soup: My Cozy, Must-Try Recipe!

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1.5 pounds beef chuck, cut into 1-inch cubes (680 g)
• 1 teaspoon kosher salt (5 ml)
• ½ teaspoon black pepper (2.5 ml)
• 2 cloves garlic, minced
• 1 large onion, chopped (approx. 1 cup chopped)
• 2 carrots, peeled and chopped (approx. 1 cup chopped)
• 2 celery stalks, chopped (approx. 1 cup chopped)
• 8 cups beef broth (1.9 liters)
• 1 cup pearled barley (200 g)
• 1 (14.5 ounce) can diced tomatoes, undrained (411 g)
• 1 teaspoon dried thyme (5 ml)
• 1/2 teaspoon dried rosemary (2.5 ml)
• 1 bay leaf
• 1 cup frozen peas (100 g)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)