Hearty Beef Barley Soup 🥣🍖
INGREDIENTS:
– 2 tbsp vegetable oil
– 2–3 lbs chuck roast, cut into bite-sized pieces
– 2 carrots, thinly sliced
– 2 stalks celery, thinly sliced
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp dried parsley
– 1 tsp dried oregano
– 1/4 tsp ground thyme
– 6 cups low-sodium beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 bay leaf
– 2/3 cup medium barley
– 1 can (14.5 oz) corn, drained
INSTRUCTIONS:
1. In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the beef and brown on all sides. Transfer the beef to a plate.
2. Add carrots, celery, and onion to the pot; cook for 4-5 minutes. Stir in garlic, parsley, oregano, and thyme; cook for 1 minute.
3. Return the beef to the pot, along with beef broth, diced tomatoes, and bay leaf. Bring to a simmer and cook for 1 1/2 hours until beef is fork-tender.
4. Stir in barley and corn, cover, and simmer for 30 minutes. Remove the lid and continue simmering for an additional 15 minutes.
5. Remove the roast from the pot, trim off any excess fat, and shred or cut into bite-sized pieces. Return the beef to the pot.
6. Serve and enjoy the deliciousness! 😋
