Just a little warmth on a cool evening with lots of thick hearty flavor! Enjoy it before our summer heat comes😁
2 pounds boneless beef chuck roast, cut into 1 1/2–inch chunks, OR a lg. bone-in beef shank with lots of beef attached.
salt and freshly ground black pepper
2 to 3 tablespoons of olive oil
1 to 2 tablespoons of water
3 large carrots, diced
1 large sweet onion, diced
3 celery stalks with leaves, chopped
4 medium cloves garlic, roughly chopped
1 tablespoon of dried basil
1 can seasoned diced tomatoes and their juice
3 quarts homemade or store-bought chicken stock (+ more if needed)
1 cup pearled barley
Heat oil in Dutch oven and lightly brown beef. Add in carrots, onion, celery, and garlic to pot with small amts. of water and cook till slightly soft, stirring and scraping up any browned bits from the bottom. Now add in stock and basil to the pot and stir, bring to slight boil then add in Barley and tomatoes to the beef and veggies. Reduce heat to maintain a low simmer and cook until all is tender, about 1 to 2 hours; (skim off any foam that rises to the top of the soup while cooking). Season soup with salt and pepper if needed to taste and break up beef meat before serving…If the soup seems too thick, top up with more chicken broth to achieve your desired consistency. Serve hot, garnishing with lots of Parmesan cheese. Enjoy!