Step 1

Begin by preparing your barley according to package instructions; set aside once cooked.

Step 2

While the barley cooks, prepare the soup: place the cubed rib eye into a medium bowl, and sprinkle with a couple of good pinches of salt and pepper; sprinkle over 2 tablespoons of the flour, and toss to coat.

Step 3

Place a medium-large soup pot over high heat, and add in the butter and the olive oil; once melted and hot, add in beef cubes (work in two batches as to not overcrowd the pot) and allow it to sear on all sides until a golden crust forms, about 1-2 minutes; remove from pot and set aside. (Beef should be rare inside.)

Step 4

To the same pot, add in the diced onion, carrots and celery, and stir to saute for 2-3 minutes, scraping up the brown bits on the bottom of pan for flavor; add in the Italian seasoning and the garlic, and stir until aromatic.

Step 5

Add in the tomato paste and stir to combine, followed by the remaining 2 tablespoons of flour, stirring that in as well.

Step 6

Add the beef broth, whisking all the while to keep the soup smooth, then add in the diced tomatoes.

Step 7

Bring the soup to a vigorous simmer, then cover and reduce the heat and allow the soup to simmer gently for 15 minutes, or until the veggies are tender.

Step 8

Turn off the heat, and add back into the pot the seared beef along with any juices, plus the peas and the parsley; allow the soup to sit for about 5 minutes to allow the beef to gently heat through and finish cooking to medium-rare.

Step 9

To serve, add about 1/2 cup cooked barley to individual bowls, ladle hot soup over top, and enjoy!