Beef Barley Soup
Source: Found on Pinterest
This soup takes about 2 hours, 45 minutes to make (mostly simmer time), but worth the time.
It has a nice, rich beefy flavor.
Ingredients
- 2 Tbls. canola oil
- 2 to 2-1/2 lbs. chuck roast
- 2 carrots sliced in thin rounds
- 2 stalks celery, sliced thin
- 1 medium onion, chopped fine
- 3 cloves garlic, crushed
- 1 Tbls. dried parsley
- 1 t. dried oregano
- 1/4 t. ground thyme
- salt and coarse ground pepper, to taste
- 6 c. beef stock (Kitchen Basics)
- 14.5 oz. can petit diced tomatoes
- 1 bay leaf
- 2/3 c. medium barley
- 14.5 oz. can corn, drained
Instructions
In Dutch oven or large stockpot heat 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. You may need to simmer an additional 15 minutes.
Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes. Do not overcook the barley as it will get too mushy if allowed to simmer and simmer.
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.
NOTE: If you like a lot of flavor add plenty of fresh cracked pepper and a couple pinches of cayenne pepper.