This recipe was featured in “The Chew.” It’s a soup that Mario Batali’s mom used to make for him all the time. The egg part is a little too much so I usually leave that out, but it does sound good.

Ingredients

• 3 lbs beef chuck cut into 1 1/2” cubes
• 1 yellow onion, chopped
• 1 cup carrots, sliced in 1/2” moons
• 1 cup celery, 1/2” slices
• 1 jalapeño sliced or diced
• 1 bunch of thyme
• 2 bay leaves
• 10 cups beef stock or more if desired
• 1 cup barley
• 6 eggs poached in soup
• salt and pepper to taste
• chopped parsley for garnish

Steps

1. season the beef cubes with salt and pepper
2. brown beef in a large Dutch oven until just browned and remove from the Dutch oven
3. add onion, carrots, celery, jalapeños and cook about 5 minutes or until onion is translucent
4. add tomato paste and cook an additional 2 minutes
5. add the beef back in along with the thyme, bay leaves, and beef stock
6. bring to a boil and then reduce to a simmer and cook for 2 hours
7. add the barley and cook an additional 1 hour
8. add the end, you can poach the eggs in the soup if you want