Beef and Barley Soup

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1kg CHUCK ROAST, CUBED AND FAT REMOVED

3 tablespoons EXTRA VIRGIN OLIVE OIL, DIVIDED

1½ cups CARROTS, CHOPPED

2 sticks CELERY, CHOPPED

1 LARGE YELLOW ONION, CHOPPED

3 tablespoons TOMATO PASTE

3 to 4 cloves GARLIC, MINCED

2 litres BEEF BROTH

1 tablespoon SOY SAUCE

2 teaspoons WORCESTERSHIRE SAUCE

2 teaspoons FRESH ROSEMARY, FINELY CHOPPED

2 teaspoons FRESH THYME, FINELY CHOPPED

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

1 cup PEARL BARLEY

Note: Ingredients may have been altered from the original.

Directions at cookist.com

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