Vegetable Beef With Barley Soup
Vegetable Beef With Barley Soup
Preheat oven to 325°F.
- 2 pounds beef chuck roast, excess fat removed and cut into 1-inch pieces
- Sea salt
- Pepper
- 1/4 cup olive or grapeseed oil
- 1 yellow onion, diced
- 32 ounces beef broth
- 1 large russet potato, peeled and diced
- 10 cloves fresh garlic, minced
- 2 bay leaves
- 32 ounces vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups cold water
- 1/2 cup flour
- 3/4 cup barley
- 2 tablespoons tomato paste
- 3 stalks of celery, diced
- 1 cup frozen peas & carrots
- 3/4 cup fresh or frozen green beans, stemmed & cut
- 1 teaspoon thyme
- 1 teaspoon oregano
Season the pieces of chuck roast with salt & pepper. Pour the oil into a large pot or dutch oven and heat over medium-high heat. Add some of the beef into the pot so it does not get too overcrowded and make it hard to brown the pieces. Sear the pieces on all sides and set them aside in a bowl until all the pieces have been seared.
After the last pieces of beef have been removed from the pot, place the onion in it and cook until translucent.
Add the pieces of beef back into the pot, and add in the beef broth. Add the minced garlic and bay leaves.
Place a lid on the pot and place it into the preheated oven for an hour. Remove the pot from the oven.
Make the slurry by placing the flour and cold water into a bowl and whisk or into a jar with a lid and shake until there are no lumps. Add the slurry to the soup pot.
Stir the tomato paste, celery, peas & carrots, beans, thyme, and oregano into the pot. Put the lid back on and let it cook for another 30 minutes or until barley and potatoes are fully cooked.