Ingredients:
2 tablespoons vegetable oil
3 lbs chuck roast, cut into small cubes
2 stalks celery, sliced thin
1 medium onion, diced
3 cloves garlic, crushed
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups low-sodium beef broth
1 (14.5 ounce) can diced fire-roasted tomatoes
2 bay leaves
2/3 cup medium pearled barley
1 (14.5 ounce) can corn, drained
Salt, to taste
Freshly ground black pepper, to taste
Instructions:
1. Brown the Beef:
Heat vegetable oil in a large pot over medium-high heat.
Add the chuck roast cubes in batches to avoid overcrowding, and brown them on all sides. This will take about 5-7 minutes per batch.
Once the beef is browned, remove it from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add the carrots, celery, and onion. Sauté for about 5 minutes, until the vegetables begin to soften.
Add the garlic, and sauté for another 1-2 minutes until fragrant.
3. Add the Seasonings:
Stir in the dried parsley, oregano, and thyme. Cook for another minute to allow the herbs to release their flavors.
4. Combine Broth and Tomatoes:
Return the browned beef to the pot.
Pour in the beef broth and add the fire-roasted tomatoes with their juice. Stir well to combine.
Add the bay leaves and bring the mixture to a simmer.
5. Cook the Soup:
Cover the pot and simmer the soup for 1 to 1.5 hours, stirring occasionally. The beef should become tender and the flavors will meld together.
6. Add Barley and Corn:
After the beef has simmered, add the pearled barley and corn to the soup. Stir to combine.
Simmer for an additional 30 minutes or until the barley is tender and cooked through.
7. Season and Serve:
Remove the soup from the heat, and discard the bay leaves.
Taste the soup and season with salt and freshly ground black pepper to your liking.
8. Serve:
Ladle the soup into bowls and serve hot with crusty bread or crackers on the side.
Tips:
Chuck Roast: This cut of beef is ideal for soups because it becomes tender and flavorful as it simmers. If you prefer leaner meat, you can use stew beef instead.
Barley: Medium pearled barley works best for this recipe as it cooks up tender but still maintains some chew. Avoid quick-cooking barley as it may turn mushy.
Storage: This soup stores well in the fridge for 3-4 days and can also be frozen for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container for freezing.
Why You’ll Love This Soup:
Hearty and filling: The combination of beef, vegetables, and barley makes this soup both nutritious and satisfying.
Flavorful: The fire-roasted tomatoes add a smoky depth of flavor, and the dried herbs create a savory base.
One-pot meal: Minimal cleanup since everything is cooked in one pot!
This Beef Barley Soup is the ultimate cozy meal for colder months, but it’s tasty enough to enjoy year-round. Warm up with a bowl today!
