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Export 13 ingredients for grocery delivery
Step 1
Season the beef all over with the salt
Step 2
Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat
Step 3
Once the oil just begins to smoke, working in batches, add the meat and cook until browned, 2 to 3 minutes per side
Step 4
Transfer the meat to a plate.Reduce the heat to medium
Step 5
Add the remaining 1 tablespoon oil, onion, carrots, and celery and cook, stirring constantly, until softened, about 5 minutes
Step 6
If the vegetables are sticking to the bottom of the pot, add a bit of water and scrape up the browned bits
Step 7
Add the garlic and cook, stirring, until fragrant, about 1 more minute
Step 8
Stir in the tomato paste and bouillon to combine.Return the meat to the pot along with any collected juices
Step 9
Add the thyme leaves, beef stock and soy sauce
Step 10
Increase the heat to high and bring to a boil, then cover the pot, reduce the heat to low and simmer for 60 minutes
Step 11
Stir in the barley and simmer uncovered, stirring occasionally, until the beef and barley are tender, about 30 more minutes
Step 12
Taste and season with more salt if desired
Step 13
Ladle the soup into bowls
Step 14
Top with cracked black pepper and parsley if desired
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