Step 1

Season beef chunks generously with salt and pepper.

Step 2

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add seasoned beef and cook until seared on all sides. Cook in 2-3 batches in order to get a good sear and avoid steaming. Remove to a plate.

Step 3

Add onion, celery and carrots to the pot. Sauté until they start to soften up. Add in garlic and cook for another minute.

Step 4

Add tomato paste, beef broth, Worcestershire sauce, thyme, rosemary and bay leaves. Bring to a simmer, reduce heat to low and cover the pot. Simmer for 90 minutes.

Step 5

Stir in barley along with mushrooms and cubed potato. Keep the soup at a low simmer, again covered, and cook for 45-50 minutes, until the barley and potatoes are tender.

Step 6

Serve immediately with crusty bread.