Beef Barley Soup

Pat 500g stew beef dry, cut it into 3-4cm pieces, and season lightly with salt.

Rinse 120g pearl barley until the water is clearer, drain it well, and cut the onion, carrot, and celery before heating the pot.

Heat a heavy pot over high heat with a little oil, then spread the beef in one layer.

Sear each side for 2-3 minutes without moving it until a deep brown crust forms, working in batches if the pot is crowded.

Remove the beef and add 1 chopped onion to the same pot over medium heat.

Cook for 5 minutes, scraping the browned bottom, then add 1 carrot and 2 celery stalks and cook 3 minutes more until their edges start to soften.

Add 1 tablespoon tomato paste and stir over low heat for 1 minute.

When it clings to the vegetables and darkens slightly, pour in a small splash from the 1200ml beef stock and scrape up the browned bits from the bottom.

Return the beef to the pot with the remaining beef stock, rinsed barley, and 1 bay leaf, then bring it to a boil over high heat.

Skim off the foam, reduce to low, half-cover the pot, and simmer for 50 minutes.

When the barley has swollen to 2-3 times its size and the beef separates easily with a fork, remove the bay leaf.

Season with 1 teaspoon salt, and if the soup is too thick, loosen it with water or stock, 100ml at a time.