Beef barley soup made with leftover beef bones from Christmas 🤍

1️⃣ Sauté the onion, celery and carrots in olive oil over medium high heat with salt and pepper until onions are translucent (3-5 min).

2️⃣ Add garlic and mushrooms and sauté for 2-3 more mins.

3️⃣ Add the beef bones (or chuck roast) and brown in the pot for 2-3 mins; add the chicken broth, bay leaf and thyme.

4️⃣ Bring to a boil and then cover and simmer 45 minutes, add barley, bring to a boil and simmer another 60 to 90 minutes until meat is tender and falling off the bone.

5️⃣ Remove the bones, bay leaf, thyme stems and skim off any visible fat (if a lot of the liquid has evaporated you can add 1-2 cups of water).

6️⃣ Add the parsley and vinegar to taste and enjoy!