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.
Course: Soup ; Cuisine: American ; Prep Time: 15 minutes ; Total Time: 2 hours 45 minutes ; Servings: 8 ; Calories: 324kcal
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
Instructions
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