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.
Notes
If you have the time use the chuck roast. It has more flavor and will be more tender.
Sear the beef in a little oil.
If you are preparing for company, peel the carrots. They have a much nicer appearance peeled; after all, 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
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