Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced beef and sear until browned on all sides. Remove the beef from the pot and set it aside.
Sauté Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
Combine Ingredients: Return the seared beef to the pot. Add the dried thyme, rosemary, bay leaf, and beef broth. Bring the mixture to a boil.
Simmer: Reduce the heat to low and let the soup simmer, partially covered, for about 1 to 1.5 hours until the beef is tender.
Add Cauliflower Rice: Stir in the cauliflower rice (the barley substitute) and continue to simmer for an additional 15-20 minutes until the cauliflower rice is tender but not mushy.
Season and Serve: Remove the bay leaf. Season the soup with salt and pepper according to taste. Serve hot, garnished with chopped fresh parsley if desired.
Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced beef and sear until browned on all sides. Remove the beef from the pot and set it aside.
Sauté Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
Combine Ingredients: Return the seared beef to the pot. Add the dried thyme, rosemary, bay leaf, and beef broth. Bring the mixture to a boil.
Simmer: Reduce the heat to low and let the soup simmer, partially covered, for about 1 to 1.5 hours until the beef is tender.
Add Cauliflower Rice: Stir in the cauliflower rice (the barley substitute) and continue to simmer for an additional 15-20 minutes until the cauliflower rice is tender but not mushy.
Season and Serve: Remove the bay leaf. Season the soup with salt and pepper according to taste. Serve hot, garnished with chopped fresh parsley if desired.
