Beef Barley Soup

 

Beef Barley Soup

INGREDIENTS:

- 2 tablespoons vegetable oil

- 2–3 lbs chuck roast, cut into chunks

- 2 carrots, sliced thinly

- 2 stalks celery, sliced thinly

- 1 medium onion, finely chopped

- 3 cloves garlic, crushed

- 1 tablespoon dried parsley

- 1 teaspoon dried oregano

- 1/4 teaspoon ground thyme

- 6 cups low-sodium beef broth

- 1 can (14.5 ounces) diced tomatoes

- 1 bay leaf

- 2/3 cup medium barley

- 1 can (14.5 ounces) corn, drained

INSTRUCTIONS:

1. In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the chunks of chuck roast and sear until browned on all sides. Remove the beef to a plate.

2. Add carrots, celery, and onion to the pot. Cook for 4-5 minutes until softened. Add crushed garlic, dried parsley, oregano, and thyme. Cook for 1 minute, stirring constantly.

3. Pour in the beef broth, diced tomatoes, and add the bay leaf. Return the seared beef chunks to the pot. Reduce heat to low, cover, and simmer for 1 1/2 hours or until the beef is fork-tender.

4. Add barley and drained corn to the pot. Cover and simmer for an additional 30 minutes. Remove the lid and continue simmering for 15 minutes or until the barley is cooked through and tender.

5. Remove the chuck roast from the pot. Trim any excess fat and gristle, then cut or shred the beef into bite-size pieces. Return the beef to the pot and stir well.

Enjoy your d

elicious Beef Barley Soup!

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