BEEF BARLEY SOUP

INGREDIENTS

• 2 tablespoons vegetable oil
• 2-3 pounds roast beef
• 2 carrots, thinly sliced ​​
• 2 stalks celery, thinly sliced ​​
• 1 medium onion, finely chopped
• 3 garlic cloves, 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 ounces)
• 1 bay leaf
• 2/3 cup medium barley
• 1 can drained corn (14.5 ounces)

INSTRUCTIONS

In a large pot or pot, this Heat vegetable oil over medium heat. Add the meat and fry. Place meat on a plate.Add carrots, celery and onions and cook for 4-5 minutes. Add garlic, parsley, oregano and thyme and cook, stirring constantly, for 1 minute. Add beef broth, diced tomatoes, bay leaf and meat to the pot. Reduce heat and simmer for 1 1/2 hours, until roast is tender. Add barley and corn; Cover with a lid for 30 minutes.Remove the lid and continue to simmer for 15 minutes.
Remove the roast from the pot and remove any cartilage and fat from the meat. Cut or grate into small pieces and return to the pot.

NOTES

If you have time, use the chuck roast. It has more flavor and becomes more tender.Fry the meat in a little oil.
When preparing to visit, peel the carrots. They look much prettier when peeled; After all, food should be aesthetically pleasing.
Use low-sodium beef broth so that salt does not become the dominant seasoning.
If you like a lot of flavor, add lots of freshly ground pepper and a few pinches of Cajun seasoning or cayenne pepper.Don’t cook the barley for too long or it will become too soft if you simmer it over and over again.

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