Beef Barley Soup

I'm always up for a new soup recipe. I tried my this one from the food blog Framed Cooks over the Thanksgiving holiday week-perhaps the coldest week in November I ever remember in Lodi-and this was the perfect way to warm up on the inside. (I tweeked it just a little)

Beef Barley Soup

2 pounds chuck roast, cut into bite sized pieces (generously seasoned with Montreal Steak Seasoning) 8 cups beef broth 1 onion, chopped 1 8 ounce can diced tomatoes 2 teaspoons salt 5 carrots, chopped 1 cup chopped fresh parsley (or 1/4 cup dried) 3/4 cup pearl barley Saute chopped onion in a small amount of olive oil in a dutch oven until transparent. Add seasoned beef and brown well. Add remaining ingredients except for barley. Simmer for several hours or put in the crockpot. During last 1/2 hour, add barley.