Beef Barley Soup

Ingredients:

• 2 tbsp vegetable oil
• 2–3 lbs chuck roast, cut into large chunks
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp dried parsley
• 1 tsp dried oregano
• 1/4 tsp ground thyme
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• 2/3 cup medium barley
• 1 (14.5 oz) can corn, drained

Instructions:

1. Heat vegetable oil in a large Dutch oven or stockpot over medium heat. Sear the beef on all sides until browned, then remove and set aside.
2. In the same pot, add carrots, celery, and onion. Cook for 4-5 minutes until slightly softened. Stir in garlic, parsley, oregano, and thyme, cooking for another minute.
3. Pour in the beef broth and diced tomatoes. Add the bay leaf and return the seared beef to the pot. Reduce heat and let it simmer for about 1.5 hours, or until the beef becomes fork-tender.
4. Stir in the barley and corn, cover, and continue cooking for 30 minutes. Remove the lid and simmer for another 15 minutes.
5. Take out the beef, trim any excess fat or gristle, and shred or cut it into bite-sized pieces. Return the beef to the pot and stir well.
6. Serve hot and enjoy!