Hearty Beef & Barley Delight This robust soup combines tender beef and wholesome barley for a comforting meal perfect for chilly days. Ingredients ? cup Barley (medium) 6 cups Beef broth (low sodium) 1 Bay leaf 2 Carrots (sliced into thin rounds) 2 stalks Celery (thinly sliced) 1 medium Onion (finely chopped) 2 to 3 lbs Chuck roast 2 tbsp Vegetable oil 3 Cloves Garlic (crushed) 1 tbsp Parsley (dried) 1 tsp Oregano (dried) ¼ tsp Ground thyme 1 can Tomatoes (diced) 1 can Corn (drained) Instructions Heat oil in a large pot. Sear beef until golden; set aside. Cook carrots, celery, and onion for 4-5 minutes. Add garlic, parsley, oregano, and thyme; stir for 1 minute. Pour in broth, tomatoes, bay leaf, and beef. Simmer for 1.5 hours until the beef is tender. Add barley and corn. Cover; cook for 30 minutes. Simmer uncovered for another 15 minutes. Remove beef; trim fat. Cut into pieces. Add beef back to barley soup. Serve hot with bread or preferred sides.
