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Pioneer Woman Beef Barley Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course dinner, Entree
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons vegetable oil
  • 3 lbs chuck roast
  • 2 carrots, peeled and chopped
  • 2 stalks celery, sliced thin
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups low-sodium beef broth
  • 1 can (14.5 ounce) diced fire-roasted tomatoes
  • 2 bay leaves
  • 2/3 cup medium pearled barley
  • 1 can (14.5 ounce) corn, drained
  • to taste salt
  • to taste freshly ground black pepper

Instructions
 

  • In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the beef and sear it on all sides until browned. Once seared, remove the beef and set it aside on a plate.
  • Add the carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  • Return the beef to the pot. Add the beef broth, tomatoes, bay leaves, parsley, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the beef is tender.
  • Add the barley and corn to the pot. Continue to simmer for another 15-20 minutes, or until the barley is tender.
  • Remove the bay leaves. Season with salt and pepper to taste.
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