Pioneer Woman Beef Barley Soup
Description
This hearty and flavorful Pioneer Woman Beef Barley Soup is packed with tender beef, nutritious barley, and a medley of vegetables. It's the perfect comfort food to warm you up on chilly days. With easy-to-follow instructions, this wholesome soup is ideal for cozy family dinners or meal prep.
Ingredients
- 2 tablespoons vegetable oil
- 2–3 lbs chuck roast seasoned with salt and pepper
- 2 carrots sliced into thin rounds
- 2 stalks celery sliced thin
- 1 medium onion chopped finely
- 3 cloves garlic minced
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- ¼ teaspoon ground thyme
- 6 cups low-sodium beef broth
- 1 can diced tomatoes 14.5 ounces
- 1 bay leaf
- ⅔ cup medium barley
- 1 can corn drained, 14.5 ounces
Instructions
- Heat the vegetable oil in a large Dutch oven or stockpot over medium heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove the beef and set it aside on a plate.
- In the same pot, add the carrots, celery, and onion. Sauté for 4-5 minutes until the vegetables begin to soften. Add the minced garlic, dried parsley, oregano, and thyme, cooking for another minute while stirring constantly.
- Pour in the beef broth and diced tomatoes, then add the bay leaf and the seared beef back to the pot. Bring to a boil, reduce heat, and simmer for about 1.5 hours, or until the beef is tender.
- Add the barley and drained corn to the pot. Cover with a lid and simmer for an additional 30 minutes. Remove the lid and simmer for another 15 minutes to ensure the barley is fully cooked.
- Remove the beef from the pot, trim any fat or gristle, and shred or cut the beef into bite-sized pieces. Return the beef to the pot, stir well, and adjust seasoning as needed. Discard the bay leaf before serving.
Notes
- If you prefer a thicker soup, you can increase the amount of barley or reduce the amount of broth slightly.