Hearty Beef Barley Soup

This recipe reminds me of the soup that I use to get from a quaint, diner style retaurant near where I grew up. It is loaded with big chunks of tender beef, carrots, celery, tomatoes and onions. Makes sure you use a dark, rich flavorful beef broth in this recipe. It will give this soup that gourmet taste to please and satisfy any appetite.

2 Tbsp olive oil

1-1/2 lbs boneless beef chuck roast, cut into 1-inch cubes

Salt and pepper

3 large stalks of celery, chopped

2 large carrots, peeled and chopped

1 large onion, chopped

4 - 6 garlic cloves, chopped

1-1/2 tsp of chopped fresh rosemary leaves

1-1/2 tsp dried oregano

6 cups rich, flavorful Beef stock

1 (28 oz.) can diced tomatoes in juice

1-1/2 cup barley

1/3 cup chopped fresh parsley

Season beef cubes with salt and pepper. In a large, heavy pot, brown beef cubes over medium-high heat. Using a slotted spoon, transfer the beef to a bowl. Add the celery, carrots, onion, garlic, rosemary and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef cubes and any juices from the bowl to the pot. Add the beef stock and diced tomatoes. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, Stirring occasionally, about 1 hour. Add the barley. Cover and simmer until the barley is tender, about 12 minutes. Stir in Parsley.

Serve with crusty rye bread and a side salad.

Enjoy!

Psssst....I will let you in on a secret....

If you're pressed for time, try using this:

It's fully cooked and all you have to do is cut it into cubes and add to the pot with the rest of the ingredients. You can get Morton's Pot Roast at Costco.