Ingredients:

2 lbs chuck roast, cubed into 1-inch pieces
½ tsp kosher salt
½ tsp ground black pepper
2 tbsp vegetable oil
9 cups beef broth
1 large yellow onion, finely chopped
3 medium carrots, thinly sliced
2 celery stalks, finely diced
3 tsp minced garlic
3 tbsp tomato paste
1 cup pearl barley
Chopped parsley for garnish

Directions:

Season the cubed beef with salt and pepper.
In a large pot, heat the vegetable oil over medium heat and brown the beef cubes.
Pour in the beef broth, ensuring to scrape up any browned bits from the pot.
Stir in the onion, carrots, celery, garlic, and tomato paste. Bring the mixture to a boil.
Reduce the heat, cover the pot, and let it simmer for 1 hour.
Stir in the pearl barley, re-cover the pot, and continue to cook for another 30 minutes.
Serve the soup warm, garnished with fresh parsley.