Hearty Beef & Barley Soup

Ingredients:

◾️2 tablespoons vegetable oil

◾️2 to 3 pounds chuck roast (beef shoulder)

◾️2 carrots, thinly sliced

◾️2 celery stalks, thinly sliced

◾️1 medium onion, finely chopped

◾️3 garlic cloves, minced

◾️1 tablespoon dried parsley

◾️1 teaspoon dried oregano

◾️1/4 teaspoon ground thyme

◾️6 cups low-sodium beef broth

◾️1 can (14.5 oz) diced tomatoes

◾️1 bay leaf

◾️2/3 cup medium pearl barley

◾️1 can (14.5 oz) corn, drained

🔹️Instructions:

◾️1. Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Sear the chuck roast until browned on all sides, then remove it and set aside.

◾️2. In the same pot, sauté the carrots, celery, and onion for 4 to 5 minutes until they begin to soften. Stir in the garlic, parsley, oregano, and thyme, and cook for 1 minute, stirring constantly.

◾️3. Pour in the beef broth and add the diced tomatoes, bay leaf, and the browned beef. Lower the heat and let it simmer for about 1½ hours, or until the beef becomes tender.

◾️4. Stir in the barley and corn. Cover the pot and let it cook for another 30 minutes. Then uncover and simmer for 15 more minutes.

◾️5. Remove the beef, trim off any fat or gristle, shred or cut into bite-sized pieces, and return it to the pot.

◾️6. Stir well, taste for seasoning, and enjoy your warm, comforting bowl of soup!

🔹️Tips for the Best Beef Barley Soup:

◾️1. Sear the beef well before simmering — it adds deep, rich flavor to the broth.

◾️2. Add barley toward the end of cooking so it stays tender but not mushy.

◾️3. Chop veggies evenly to ensure they cook at the same rate and keep the texture balanced.

🔹️Conclusion:

This beef barley soup is arm, filling, and full of flavor — the perfect comfort food for any day. Simple ingredients, slow cooking, and love make it truly special.