Beef Barley Soup

Instructions

• In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
• Add carrots, celery, and onion, and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for 1 minute, stirring constantly.  Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender. Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
• Remove the roast from the pot and trim the beef away from any gristle or fat.  Cut or shred the beef into bite-size chunks and return it to the pot. Season with salt and freshly ground black pepper to taste.

Notes

• If you have the time, use the chuck roast.  It has more flavor and will be more tender.
• Sear the beef in a bit of oil.
• If you are preparing for company, peel the carrots. They will look much nicer peeled; 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.

Nutrition

Calories: 324kcal | Carbohydrates: 17g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 510mg | Potassium: 989mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2642IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg