Beef Barley Soup

Preparation

Heat the vegetable oil in a big stockpot or Dutch oven over medium heat. Sear the meat after adding it. Transfer the steak to a platter.
Simmer the onion, celery, and carrots for four to five minutes. Stir in the parsley, oregano, thyme, and garlic, and simmer, stirring frequently, for exactly one minute.
Return the meat to the saucepan along with the diced tomatoes, bay leaf, and beef broth. The roast should be fork-tender after 1 1/2 hours of simmering on low heat. Add the corn and barley, and cook for 30 minutes covered. After 15 minutes of simmering, remove the cover.
After removing the roast from the saucepan, chop the meat to remove any excess fat or gristle. Return to the saucepan after chopping or shredding into bite-sized pieces.

Enjoy !