Beef & Barley Soup

Bring a large stock pot to high/medium heat and warm up your olive oil. Add cubed beef and season with sea salt and pepper— browning it on both sides, trying to get a nice sear. Remove beef from the pan and place it in a plate. Using the rendered fat from the beef as a flavor enhancer add: onions, carrots, celery and salt generously— sauté until soft ~5 mins. Add garlic, soy or tamari, tomato paste, bay leaf and stir. Add beef broth, Parmesan rind, and barley and bring everything to a boil, then simmer for ~50 mins. Don’t forget to add extra broth (see ingredients above) if it thickens too much as it simmers. Serve with fresh, crusty bread. I love to top with grated Parmesan right before digging in and a pinch of Tabasco. Enjoy every single spoonful!