Beef Barley Soup πŸ₯£πŸ˜πŸ˜‹

Beef Barley Soup πŸ₯£πŸ˜πŸ˜‹

Beef Barley Soup πŸ₯£πŸ˜πŸ˜‹

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 ounces)
  • 1 bay leaf
  • 2/3 cup medium barley
  • 1 can corn, drained (14.5 ounces)

Instructions:

  1. In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
  2. Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for just 1 minute, stirring constantly.
  3. Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender.
  4. Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
  5. Remove the roast from the pot and trim, cutting the beef away from any gristle or fat. Cut or shred into bite-size chunks and return to the pot.

Warm up with this hearty Beef Barley Soup, a comforting blend of tender beef, nutritious vegetables, and flavorful barley. Perfect for chilly days! 🍲🌬️

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