This Hearty Beef Barley Soup is a comforting and satisfying dish that is perfect for a cozy night in or a hearty meal on a chilly day.
Filled with tender chunks of beef, hearty barley, and an assortment of vegetables, this soup is rich in flavor and texture.
The savory broth is seasoned to perfection, bringing out the natural goodness of the ingredients. Whether enjoyed as a starter or as a main course, this soup is sure to warm you up from the inside out and leave you feeling nourished and content.
Serve it with a side of crusty bread or crackers for a complete and wholesome meal that will please the whole family.
Ingredients:
• 2 tablespoons vegetable oil
• 2-3 lbs chuck roast
• 2 carrots, thinly sliced
• 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 (14.5 ounce) diced tomatoes
• 1 bay leaf
• 2/3 cup medium barley
• 1 can (14.5 ounce) corn, drained
Instructions:
1. Heat vegetable oil in a Dutch oven or large stockpot over medium heat.
2. Sear the chuck roast until browned on all sides, then transfer it to a plate.
3. Add carrots, celery, and onion to the pot, and cook for about 4-5 minutes until they start to soften.
4. Stir in the crushed garlic, parsley, oregano, and thyme, and cook for another minute, stirring constantly.
5. Pour in the beef broth, diced tomatoes (with their juice), and add the bay leaf. Return the seared beef to the pot.
6. Reduce the heat to low, cover, and let it simmer for about 1 1/2 hours, or until the beef is tender enough to be easily pierced with a fork.
7. Stir in the barley and drained corn, then cover and let it cook for an additional 30 minutes.
8. Uncover and simmer for another 15 minutes.
9. Remove the roast from the pot and trim away any excess fat or gristle. Cut or shred the beef into bite-size pieces, then return them to the pot.
10. Give the soup a final stir and serve hot.