Beef and Barley Soup

and 1/2 pounds beef chuck roast, (trimmed of excess fat and cut into 1 inch pieces)

Fine sea salt and freshly cracked pepper

olive oil, (separated)

medium yellow onion, (peeled and diced)

garlic, (minced)

large carrots, (peeled and cut into 1/2 inch pieces)

ribs celery, (sliced in half lengthwise, then cut into 1/2 inch pieces)

100% pure grape juice

tomato paste

yukon gold potatoes, (peeled and cut into 1/2 inch cubes )

beef boullion cubes*

and 1/2 teaspoons Worcestershire sauce

fresh thyme leaves ((or use 3/4 teaspoon dried thyme))

bay leaves

pearl barley

and 1/2 teaspoons white sugar

EACH: dried basil, dried oregano

fire-roasted diced tomatoes

beef stock (low sodium)

Optional: fresh chopped parsley, crusty loaf of bread