Step 1

Place the beef chunks into a bowl and season them with 1.5 teaspoons kosher salt, garlic powder, dried thyme, black pepper, paprika, and brown sugar. Use your hands to massage all of the spices into the meat. Place the meat in the refrigerator for 2 hours.*

Step 2

Heat a large Dutch oven over medium/high heat and add the olive oil. When the olive oil is fragrant add the seasoned beef chunks to the Dutch oven and sear for 2 minutes on each side. Use a slotted spoon to remove the beef and make sure to leave the beef drippings in the bottom of the Dutch oven.

Step 3

Add the white onion and the parsley stems to the Dutch oven and season with a pinch of salt. Sauté the onion for 4 minutes, stirring periodically. Add the garlic and sauté for another minute.

Step 4

Deglaze the pan with red wine and use the spatula to scrape the brown bits from the bottom of the Dutch oven. Add the carrots, celery, and barley to the onion and cook for 3-4 minutes.

Step 5

Add the beef broth, Worcestershire, tomato paste and seared beef to the Dutch oven and whisk all the ingredients together until the tomato paste is dissolved.

Step 6

Place the fresh thyme and fresh rosemary sprigs in an herb bag or wrap the herbs in cheesecloth and tie the top. Place the herbs into the Dutch oven and add any remaining salt. Bring to a boil over high heat.

Step 7

Turn the heat to low and cover. Let the soup simmer for 40-50 minutes, stirring periodically.

Step 8

When the barley is cooked (has a bite to it but isn’t mushy), remove the herb buddle and the sprigs of parsley from the Dutch oven and add the peas to the pot. Cover and let the peas cook in the soup for 5-10 minutes or until cooked through.

Step 9

Serve the soup on its own or with warm bread.