Indulge in the ultimate comfort food with this Hearty Beef Barley Soup, a satisfying and flavorful dish perfect for any time of the year. This easy-to-make soup combines tender chuck roast, wholesome vegetables, and nutty barley for a meal that’s both filling and delicious. Serve it with saltine crackers and sharp cheese for a complete, cozy experience.
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)
Preparation:
In a Dutch oven or large stockpot, heat the vegetable oil over medium heat. Add the chuck roast and sear until browned on all sides. Remove the beef and set it aside on a plate.
In the same pot, add the carrots, celery, and onion. Cook for 4-5 minutes until slightly softened. Stir in the garlic, parsley, oregano, and thyme, cooking for an additional minute while stirring constantly.
Return the beef to the pot and add the beef broth, diced tomatoes, and bay leaf. Reduce the heat and let the mixture simmer for 1 1/2 hours, or until the beef is fork-tender.
Add the barley and corn to the pot, cover with a lid, and simmer for 30 minutes. Remove the lid and continue simmering for an additional 15 minutes.
Remove the beef from the pot, trim away any gristle or fat, and shred or cut it into bite-sized chunks. Return the beef to the pot and stir well.
Serve this hearty beef barley soup hot, paired with saltine crackers and sharp cheese for a meal that’s sure to warm your soul.
