Directions
Season beef with 1 teaspoon salt and ½ teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
Heat 2 tablespoons oil in a large pot over medium-high. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in more oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
Add garlic, celery, leek and fennel to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining ½ teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.
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