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Beef Barley Soup

Ingredients

• 10 pounds Beef large diced
• 1 cup Canola oil
• 10 cups diced carrots
• 8 cups diced celery
• 12 cups diced onions
• One small can of tomato paste (9oz)
• 1/2 cup minced garlic fresh
• 2.5 gallons Au-jus
• 1/2 cup beef base
• 1/4 Cup soy sauce
• 1/4 cup Worcestershire sauce
• 4 tablespoons minced Rosemary fresh
• 2 tablespoons dry thyme
• 2 tablespoons black pepper ground
• 3 tablespoons kosher salt
• Three bunches minced fresh parsley
• 5 cups pearl barley

Directions

Sheet olive oil in a large stock pot over medium heat. Add carrots celery and onions and sauté for a few minutes. Then add tomato paste, garlic and sauté on high for about one minute. Pour in the Au-jus, soy sauce, Worcestershire sauce, rosemary, thyme, salt, pepper and Cooked beef. Bring mixture to a simmer and add barley. Cover the pot with a bowl and allow to simmer for about 45 minutes. Stir in parsley and cool.