smoking Add the beef and cook, without moving it, until well browned on first side, about 5 minutes Stir the beef and continue cooking, stirring occasionally, until browned all over, about 10 minutes total; reduce the heat if the bottom of the pot begins to scorch Return the meat to the bowl and set aside Return the pot to medium-high heat and add the carrots, celery, and onion Cook, stirring frequently, until the vegetables begin to brown, about minutes Add the Marmite, soy sauce, garlic, and tomato paste and cook, stirring, until fragrant, about 30 seconds Add the stock and scrape up the browned bits from the bottom of the pot with a wooden spoon Add the tomatoes, barley, and bay leaves, then return the beef to the pot, increase the heat to high, and bring to a boil Reduce to the lowest possible heat and cover the pot, leaving the lid slightly ajar Cook, stirring occasionally, until the beef is completely tender and the barley is cooked through, about 2 hours Stir in the kale and cook, stirring constantly, until wilted, about minutes Season to taste with salt and pepper Serve, or, for best flavor, cool and refrigerate in a sealed container for up to 5 days before reheating and serving WHERE’S THE BEEF (STOCK)? Y ou may be wondering why I use chicken stock in my beef soup rather than beef stock, and the answer is simple: I’m lazy Beef bones are large and it takes a long, long time to extract flavor and gelatin from them (restaurants will keep them simmering on a back burner all day) Chicken stock is quick, I usually have it on hand, and it has a nice neutral flavor that can easily pick up other flavors without overwhelming them A beef stew made with chicken stock as the base will still be plenty beefy once it’s done simmering What about store-bought broth? On most supermarket shelves, you’ll find chicken, beef, and vegetable broth, all for about the same price But that doesn’t make sense, does it? If beef broth takes so much more effort—bigger bones, longer extraction times, more expensive meat—how can they sell it for the same price as chicken broth? Here’s the secret: store-bought beef broth is not really beef broth There is actually very little beef in canned beef broth Just like other humans, food manufacturers are lazy and concerned about their bottom line Rather than spending all day simmering veal or beef bones, they opt to use natural and artificial flavorings According to the USDA’s labeling guidelines, beef or pork broth only has to have a Moisture Protein Ratio (MPR) of 135.1 to —that is, for every ounce of water, there is only ... my beef soup rather than beef stock, and the answer is simple: I’m lazy Beef bones are large and it takes a long, long time to extract flavor and gelatin from them (restaurants will keep them simmering... Here’s the secret: store-bought beef broth is not really beef broth There is actually very little beef in canned beef broth Just like other humans, food manufacturers are lazy and concerned about their... for about the same price But that doesn’t make sense, does it? If beef broth takes so much more effort—bigger bones, longer extraction times, more expensive meat—how can they sell it for the same price as chicken broth?