– This Beef Barley soup is made with tender slow cooked chuck roast, lots of nutritious vegetables and slightly sweet nutty barley.
INGREDIENTS
– 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 ounce)
– 1 bay leaf
– 2/3 cup medium Barley
– 1 can corn drained (14.5 ounce)
INSTRUCTIONS
– In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. – Remove beef to a plate.
– Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly. Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
– Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.
NOTES:
– If using beef stew and quick barley reduce the simmer time on the the beef to 20 minutes and the simmer time on the barley covered to 10 minutes and uncovered 5 minutes.
– If you have the time use the chuck roast. It has more flavor and will be more tender.
Sear the beef in a little oil.
– If you are preparing for company peel the carrots. They have a much nicer appearance peeled and after all food should be aesthetically appealing.
– Use low sodium beef broth so salt does not become the dominant seasoning.
– If you like a lot of flavor add plenty of fresh cracked pepper and a couple pinches of Cajun seasoning or cayenne pepper.
– Do not overcook the barley as it will get too mushy if allowed to simmer and simmer.
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