Greek style beef and barley soup

Cut the chuck roast into about one to two inch cubes; not too small, or the beef shreds.

Season the beef with a little salt and freshly cracked black pepper.

Heat a pot over medium-high heat with a tiny bit of olive oil; brown the beef, about five to ten minutes total, ideally in two batches.

Transfer the beef to a platter.

Add the chopped onion, celery and baby carrots and cook about five minutes, stirring occasionally, until soft.

Add the grated garlic and cook about 30 seconds until fragrant.

Add the tomato paste and cook it down until it deepens in colour.

Return the beef to the pot with the bay leaves, dried oregano and the rinsed pearl barley.

Add the crushed red pepper flake, the crushed tomatoes and the beef broth; season with salt and pepper.

Bring to a boil, reduce the heat to low, cover and simmer about two hours, until the barley is soft and melting and the beef is fork tender.

Add a little broth or water during cooking if it dries up; leave it thicker for a stew-like soup.

Taste and adjust the seasoning; remove the bay leaves.

Squeeze in a little lemon juice and garnish with finely chopped parsley.