Beef Barley Soup

Prep Time : 15 minutes
Cook Time : 2 1/2 hours
Total Time : 2 hours 45 minutes
Yield : 8 servings
Category : Soup
Method : Stove-top
Cuisine : American

Ingredients:

• 2 tablespoons vegetable oil
• 2–3 lbs chuck roast
• 2 carrots, sliced into thin rounds
• 2 stalks celery, sliced thinly
• 1 medium onion, chopped finely
• 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 diced tomatoes (14.5 ounces)
• 1 bay leaf
• 2/3 cup medium barley
• 1 can corn, drained (14.5 ounces)

Instructions:

1. In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the chuck roast and sear it. Remove the beef to a plate.
2. Add carrots, celery, and onion to the pot, and cook for 4-5 minutes until slightly softened. Add the crushed garlic, parsley, oregano, and thyme, and cook for 1 minute, stirring constantly.
3. Return the beef to the pot and add beef broth, diced tomatoes, and bay leaf. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender.
4. Add barley and corn to the pot. Cover with a lid and simmer for an additional 30 minutes.
5. Remove the lid and continue simmering for 15 minutes.
6. Remove the roast from the pot and trim away any gristle or fat. Cut or shred the beef into bite-size chunks and return to the pot.

Notes:

• For best flavor and tenderness, use chuck roast if time allows.
• Sear the beef in a little oil for added flavor.
• Consider peeling the carrots for a nicer appearance, especially if serving to guests.
• Opt for low-sodium beef broth to control the salt level.
• Enhance the flavor with fresh cracked pepper and a pinch of Cajun seasoning or cayenne pepper if desired.
• Avoid overcooking the barley to prevent it from becoming mushy.