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Beef Barley Soup

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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
 

  • 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 into bite-size chunks and return to the pot.