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Prep Time : 15 minutes
Cook Time : 2 1/2 hours
Total Time : 2 hours 45 minutes
Yield : 8 servings
Category : Soup
Method : Stove-top
Cuisine : American
Ingredients:
- 2 tablespoons vegetable oil
- 2–3 lbs chuck roast
- 2 carrots, sliced into thin rounds
- 2 stalks celery, sliced thinly
- 1 medium onion, chopped finely
- 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:
- In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the chuck roast and sear it. Remove the beef to a plate.
- Add carrots, celery, and onion to the pot, and cook for 4-5 minutes until slightly softened. Add the crushed garlic, parsley, oregano, and thyme, and cook for 1 minute, stirring constantly.
- Return the beef to the pot and add beef broth, diced tomatoes, and bay leaf. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender.
- Add barley and corn to the pot. Cover with a lid and simmer for an additional 30 minutes.
- Remove the lid and continue simmering for 15 minutes.
- Remove the roast from the pot and trim away any gristle or fat. Cut or shred the beef into bite-size chunks and return to the pot.
Notes:
- For best flavor and tenderness, use chuck roast if time allows.
- Sear the beef in a little oil for added flavor.
- Consider peeling the carrots for a nicer appearance, especially if serving to guests.
- Opt for low-sodium beef broth to control the salt level.
- Enhance the flavor with fresh cracked pepper and a pinch of Cajun seasoning or cayenne pepper if desired.
- Avoid overcooking the barley to prevent it from becoming mushy.
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