Ingredients:
– 2 tablespoons vegetable oil
– 2–3 lbs chuck roast, cubed
– 2 carrots, sliced into thin rounds
– 2 stalks celery, sliced thinly
– 1 medium onion, chopped finely
– 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:
1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed chuck roast and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
2. Sauté Aromatics: In the same pot, add the carrots, celery, onion, and garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Add Seasonings: Stir in the dried parsley, dried oregano, and ground thyme, and cook for an additional minute to toast the spices.
4. Combine Ingredients: Return the seared beef to the pot. Pour in the beef broth and diced tomatoes with their juices. Add the bay leaf and barley. Stir to combine.
5. Simmer Soup: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the beef is tender and the barley is cooked through.
6. Add Corn: Stir in the drained corn and let the soup simmer for an additional 5-10 minutes to heat through.
7. Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper, if needed.
8. Serve: Ladle the Beef Barley Soup into bowls and serve hot, garnished with fresh parsley if desired. Enjoy!