Ingredients 

• 1 1/2 lb beef chuck (or brisket), cut into 1-inch cubes
• 1 cup pearled barley, rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, smashed or minced
• 2 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes or 1 1/2 cups tomato purée/passata (optional but recommended)
• 8 cups beef broth (or 6 cups broth + 2 cups water)
• 1 bay leaf
• 1 rosemary sprig (or 1/2 tsp dried rosemary)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 Parmigiano Reggiano rind (optional, but amazing for flavor)
• 1 tbsp red wine vinegar or fresh lemon juice (optional, for finishing)
• Chopped fresh parsley, for serving
• Optional veggies: 1 cup diced potato or 1 cup cut green beans

Instructions

1. Brown the beef. Heat olive oil in a large heavy pot over medium-high heat. Pat beef dry, then brown in 2–3 batches until nicely colored. Transfer beef to a plate.
2. Build the soffritto. Reduce heat to medium. Add onion, carrots, and celery. Cook 8–10 minutes until softened, scraping up browned bits. Add garlic and cook 30 seconds.
3. Toast the tomato paste. Stir in tomato paste and cook 1 minute to deepen flavor.
4. Add liquids and aromatics. Return beef to the pot. Add diced tomatoes (if using), broth, bay leaf, rosemary, salt, pepper, and the Parmigiano Reggiano rind (if using).
5. Simmer until tender. Bring to a gentle boil, then reduce to a low simmer (partially covered) for 60–75 minutes, until beef is tender.
6. Cook the barley. Stir in rinsed barley. Simmer 25–35 minutes, stirring occasionally, until barley is tender.
7. Adjust consistency. If the soup thickens too much, add a splash of hot broth or water.
8. Finish. Remove bay leaf, rosemary sprig, and Parmigiano rind. Taste and adjust salt/pepper. Stir in vinegar or lemon juice (optional) to brighten.
9. Serve. Ladle into bowls, top with parsley, and (optional) a little grated Parmigiano Reggiano.