Hearty Beef Barley Soup Recipe
Indulge in the comforting flavors of this hearty Beef Barley Soup, perfect for warming up on chilly days.
Ingredients:
- 2 tablespoons of vegetable oil
- 2–3 lbs of chuck roast, cut into bite-sized pieces
- 2 carrots, thinly sliced rounds
- 2 stalks of celery, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves of garlic, crushed
- 1 tablespoon of dried parsley
- 1 teaspoon of dried oregano
- 1/4 teaspoon of ground thyme
- 6 cups of low-sodium beef broth
- 1 can (14.5 ounces) of diced tomatoes
- 1 bay leaf
- 2/3 cup of medium barley
- 1 can (14.5 ounces) of corn, drained
Instructions:
- In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the chuck roast pieces and sear until browned on all sides. Transfer the beef to a plate.
- Add the carrots, celery, and onion to the pot. Cook for 4-5 minutes until the vegetables soften. Stir in the crushed garlic, parsley, oregano, and thyme, cooking for an additional minute.
- Pour in the beef broth and diced tomatoes. Add the bay leaf and return the seared beef to the pot. Reduce the heat to a simmer and cook for 1 1/2 hours, or until the beef is fork-tender.
- Stir in the barley and drained corn. Cover the pot with a lid and simmer for an additional 30 minutes.
- Remove the lid and continue to simmer for 15 minutes to allow the flavors to meld.
- Remove the beef from the pot and trim away any excess fat or gristle. Cut or shred the beef into bite-sized pieces and return them to the soup.
- Serve hot and enjoy the comforting goodness of this Beef Barley Soup.
This recipe yields a deliciously satisfying soup that will surely become a favorite comfort food in your home.