RECIPE NOTES AND HELPFUL TIPS
If you have the time use the chuck roast. It has more flavor and will be more tender.
Sear the beef in a little oil.
If you are preparing for company, peel the carrots. They have a much nicer appearance peeled; after all, food should be aesthetically appealing.
Use low-sodium beef broth, so the salt does not become the dominant seasoning.
If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.
This Beef Barley soup is made with tender, slow-cooked chuck roast, lots of nutritious vegetables, and slightly sweet, nutty barley.
Author: Beth Pierce
Prep Time: 15
Cook Time: 2 1/2 hours
Total Time: 2 hours 45 minutes
Yield: 8
Category: soup
Method: stove top
Cuisine: American
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 ounce)
1 bay leaf
2/3 cup medium Barley
1 can corn drained (14.5 ounce)
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