INGREDIENTS:
- 2 tablespoons vegetable oil
- 2–3 lbs chuck roast
- 2 carrots, thinly sliced rounds
- 2 stalks celery, thinly sliced
- 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 diced tomatoes (14.5 ounces)
- 1 bay leaf
- 2/3 cup medium barley
- 1 can corn, drained (14.5 ounces)
INSTRUCTIONS:
- In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Sear the chuck roast and transfer it to a plate.
- Add carrots, celery, and onion, cooking for 4-5 minutes. Add garlic, parsley, oregano, and thyme, cooking for an additional minute while stirring constantly.
- Return the seared beef to the pot, along with beef broth, diced tomatoes, bay leaf. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender.
- Add barley and corn, covering with a lid for 30 minutes. Remove the lid and continue simmering for an additional 15 minutes.
- Remove the roast from the pot, trim, cut the beef away from any gristle or fat, and shred into bite-size chunks. Return the beef to the pot.
Enjoy your hearty Beef Barley Soup! ❤️