WW-Friendly Beef Barley Soup Recipe

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef dry and add 1/2 or 1/3 of the beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on the bottom, about 3 minutes, then flip and cook for 1 minute longer.
• Transfer the seared beef to a plate along with< the juices and repeat the process with the remaining beef, adding another 1 Tbsp oil to the pot.
• Add the last Tbsp of oil to the now-empty pot. Add carrots, celery, and onion, and sauté for 3 minutes.
• Add tomato paste and garlic, and sauté for 1 minute longer.
• Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme, and season with salt and pepper to taste. Return the beef to the pot.
• Bring the mixture to a simmer, then reduce heat to low, cover, and simmer until the beef is fairly tender, about 45-60 minutes.
• Add barley and simmer until cooked through and beef is tender, about 45-60 minutes longer. If using mushrooms, add them about 5 minutes before serving.
• Stir in parsley. Serve warm.

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