Introduction
Beef Barley soup is a classic comfort dish, boasting hearty flavors and wholesome ingredients. This recipe combines the richness of tender chuck roast, the earthiness of barley, and the freshness of vegetables for a satisfying bowl that’s perfect for any occasion. Whether you’re seeking warmth on a chilly evening or a nourishing meal to feed a crowd, this soup delivers.
Ingredients
For the Soup:
- 2 tablespoons vegetable oil
- 2-3 lbs chuck roast
- 2 carrots, sliced in thin rounds
- 2 stalks celery, sliced thin
- 1 medium onion, chopped fine
- 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
- Prepare the Ingredients:
- Heat vegetable oil in a Dutch oven or large stockpot over medium heat.
- Add the chuck roast and sear until browned on all sides. Remove the beef to a plate.
- Sauté Vegetables:
- Add carrots, celery, and onion to the pot and cook for 4-5 minutes until slightly softened.
- Stir in crushed garlic, dried parsley, oregano, and thyme, and cook for an additional minute.
- Simmer the Soup:
- Return the seared beef to the pot. Pour in beef broth, diced tomatoes, and add the bay leaf.
- Reduce heat to simmer and cook for 1 1/2 hours or until the roast is fork-tender.
- Add Barley and Corn:
- Stir in barley and drained corn. Cover and simmer for an additional 30 minutes.
- Remove the lid and continue simmering for 15 minutes until barley is tender.
- Finish and Serve:
- Remove the roast from the pot and trim away any excess fat or gristle. Cut or shred the beef into bite-size chunks and return to the pot.
