Ingredients:

• 1 boneless Beef Chuck Roast, cut into 1/2-inch pieces (about 2-1/2 pounds)  
• 2 tablespoons olive oil  
• 1 whole large onion, diced  
• 2 whole carrots, smaller ends cut into rounds, larger ends diced  
• 2 whole potatoes, chunked  
• 1 ½ teaspoons seasoned salt 
• 1 teaspoon Kosher salt  
• Ground black pepper to taste  
• 6 cups beef stock  
• 2 cups water, or as needed  
• 1/2 cup pearl barley  
• 1/2 teaspoon thyme  
• 1 whole bay leaf  
• 1 (14 oz.) can diced tomatoes 

Cooking Instructions:

1.   Heat oil in stockpot over medium heat until hot. Brown half of beef Chuck Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot.  
 Cook's Tip: Beef Stew Meat may be substituted for beef Chuck Roast. 

2.   Add the onions and garlic. Lower the heat to medium-low and cook until the onions are cooked and just start to caramelize. Drizzle in more oil if needed.  

3.   Add rest of the ingredients, except diced tomatoes; stir well. Increase the heat and bring the soup to a boil. Turn heat to low, cover and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a low simmer. If the soup thickens too much, add a little more water or beef broth.   

4.  Add tomatoes and simmer for one more hour. Remove bay leaf before serving.