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.


continued on next page


Related Articles

Back to top button