Description
A rich, hearty beef barley soup that combines tender chunks of beef, chewy barley, fresh vegetables, and fragrant herbs, perfect for cozy nights.
Ingredients
- ⅔ cup medium barley
- 6 cups low-sodium beef broth
- 1 bay leaf
- 2 carrots, sliced into thin rounds
- 2 stalks celery, thinly sliced
- 1 medium onion, finely chopped
- 2 to 3 lbs chuck roast
- 2 tbsp vegetable oil
- 3 cloves garlic, crushed
- 1 tbsp dried parsley
- 1 tsp dried oregano
- ¼ tsp ground thyme
- 1 can diced tomatoes
- 1 can corn, drained
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Sear the chuck roast in the oil until golden brown on all sides, then set aside.
- In the same pot, add the sliced carrots, celery, and chopped onion, cooking for 4-5 minutes until softened.
- Stir in the crushed garlic, dried parsley, oregano, and thyme, cooking for 1 minute until fragrant.
- Pour in the beef broth, canned tomatoes, and bay leaf; return the seared beef to the pot.
- Bring the mixture to a simmer, allowing it to cook for 1.5 hours, or until the beef becomes tender.
- Add the barley and drained corn to the pot; cover and cook for another 30 minutes.
- Remove the lid and simmer uncovered for an additional 15 minutes.
- Once done, take the beef out, trim the fat, and cut it into bite-sized pieces.
- Return the beef back into the soup. Serve hot with your favorite bread or sides.
Notes
For best results, cook the soup low and slow. Adjust seasoning as needed and don’t hesitate to customize the vegetables.
