Braised Beef Tomato Barley Soup. A hearty and healthy comfort food soup that starts like a stew to maximize the delicious natural flavour of the beef and the veggies.
Braised Beef Tomato Barley Soup in a white bowl
Braised Beef Tomato Barley Soup. A hearty and healthy comfort food soup.
Spouse is a big soup lover and has quite a number of terrific recipes in her repertoire.
Beef and Barley is one of her favorites and this is an new version that starts out in the oven to tenderize the beef by slowly braising it with canned tomatoes.
Practically any cut of beef will do for this recipe because this tenderizing technique. I like to use chuck roast (also known as blade roast) because it is one of the most flavourful cuts of beef there is.
I also like it because it is easy to trim visible fat pockets before cooking, making it just a little healthier. That’s the reason I recommend using low sodium or sodium free stock too. When you control the seasoning, you can more closely monitor the salt usage.
2 tablespoons vegetable oil
2–3 lbs chuck roast
2 carrots sliced in thin rounds
2 stalks celery sliced thin
1 medium onion chopped fine
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 ounce)
1 bay leaf
2/3 cup medium Barley
1 can corn drained (14.5 ounce)
In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery,Mushrooms, and onion and cook for 4-5 minutes. the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.
Add the beef broth, diced tomatoes, bay leaf and beef back to the pot.
Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.