The Pioneer Woman Tasty Kitchen
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Beef and Barley Soup

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Level: Easy

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Description

Beef and Barley Soup is a delectable combination of beef, carrots, celery, onions, tomatoes, corn and barley in a deliciously seasoned beef broth. This delicious soup can be made quickly with stew or simmered low and slow with chuck roast.

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 2 pounds To 3 Pounds Chuck Roast
  • 2  Carrots, Sliced Into Thin Rounds
  • 2 stalks Celery, Sliced Thin
  • 1  Medium Onion, Chopped Fine
  • 3 cloves Garlic, Crushed
  • 1 Tablespoon Dried Parsley
  • 1 teaspoon Dried Oregano
  • ¼ teaspoons Ground Thyme
  • 6 cups Low Sodium Beef Broth
  • 1 can (14 1/2 Oz. Size) Diced Tomatoes
  • 1  Bay Leaf
  • ⅔ cups Medium Barley
  • 1 can (14 Oz. Size) Corn, Drained

Preparation

In 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 garlic, parsley, oregano and thyme and cook for just 1 minute, stirring constantly. Add beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours. Add barley and corn, cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.

Note: If using beef stew and quick barley, reduce simmer time on beef to 20 minutes and simmer time on barley covered to 10 minutes and uncovered 5 minutes.

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