Beef Barley Soup

Ingredients (17)

• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 2 pounds chuck roast, trimmed and cut into about 1/2-inch cubes
• 1 yellow onion, chopped
• 1/4 cup chopped fresh parsley
• 1/2 cup diced green bell pepper
• 2 large carrots, sliced
• 2 stalks celery, sliced
• Salt and pepper, to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 7 to 8 cups low sodium beef broth
• 1/2 to 3/4 cup pearl barley
• Chopped fresh parsley, for garnish