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Beef barley soup


2 tablespoons vegetable oil
2–3 lbs chuck roast
2 carrots sliced in skinny rounds
2 stalks celery sliced skinny
1 medium onion chopped superb
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon floor 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)
In dutch oven or massive stockpot warmth vegetable oil over medium warmth. Add beef and sear. Take away beef to a plate.
Add carrots, celery, and onion and prepare dinner for 4-5 minutes. Add the garlic, parsley, oregano and thyme and prepare dinner for simply 1 minute; stirring consistently.
Add the meat broth, diced tomatoes, bay leaf and beef again to the pot. Cut back warmth and simmer for 1 1/2 hours or till the roast is fork tender. Add barley and corn; cowl with lid for half-hour. Take away lid and proceed simmering for quarter-hour.
Take away roast from the pot and trim chopping the meat away from any gristle or fats. Lower or shred into chew dimension chunks and return to the pot.