Slow Roasted Beef Barley Soup

For the soup:

• 3 lices Bacon 2, if using thick-cut bacon, smoky
• 1 sweet onion diced small, large
• 1 shallot finely chopped (about ½ cup chopped shallots, medium
• 1 bell pepper diced small, large, yellow
• 4 cups chicken broth low sodium
• 11 ounce dark ale see Café Tips above in the post, bottle or can
• 2 pounds chuck roast trimmed of fat and cut in ½-inch pieces, well-marbled, cut into ½ inch pieces
• 1 fire-roasted tomatoes 15-ounce can
• 6 ounces tomato paste (1 small can)
• ¼ cup basil pesto
• 2 bay leaf medium
• 4 teaspoons Italian seasoning
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons rosemary finely chopped fresh
• 2 ½ teaspoons kosher salt
• ½ teaspoon black pepper freshly ground

After 1½ hours:

• 8 ounces carrot sliced about ¼-inch thick
• ⅔ cup barley pearled

For finishing:

• 2 teaspoons rosemary finely chopped fresh
• 1 cup corn canned or frozen, see Café Tips above, tiny