Hearty Beef Barley Soup

Heat a Dutch oven over high heat. Add the [[olive oil]] and [[boneless chuck roast, cubed]]. Cook for about 10 minutes, stirring occasionally, until the released liquid evaporates and the beef begins to brown.

Reduce the heat to medium. Add the [[carrots, diced]], [[yellow onion, diced]], and [[garlic, minced]] and cook for 5 minutes, until softened.

Stir in the [[tomato paste]], [[dried thyme]], [[sea salt]], and [[black pepper]], scraping up the browned bits. Add the [[pearl barley]] and [[beef broth]].

Cover and simmer over medium-low heat for about 1 1/2 hours, until the beef and barley are tender. Add a splash of extra broth if a thinner soup is desired.