1

In a large pot or dutch oven, heat the olive oil over medium heat. Add the beef, half of the salt and half of the black pepper. Brown the beef, about three to five minutes, and then transfer it to a plate.

2

Add the onions, carrots, celery and sauté for three to five minutes. Add a splash of beef broth if needed.

3

Add the garlic and sauté for another 30 seconds. Add the crushed tomatoes, coconut aminos and the browned beef. Stir to combine. Add in the beef broth, thyme, remaining salt, remaining pepper and bring to a boil. Reduce the heat to a simmer and place a lid on the pot askew.

4

Simmer for 60 minutes and then stir in the barley and water. Simmer for another 50 to 60 minutes or until the barley is cooked. Check on it periodically and stir if needed.

5

Divide into bowls and enjoy!

6

Notes: Refrigerate in an airtight container for up to three days.