This hearty and comforting Beef Barley Soup is made with tender chunks of beef, nutritious barley, and a mix of flavorful vegetables simmered in a savory broth. Perfect for chilly days or anytime you crave a wholesome, filling meal!
In a Dutch oven or large stockpot, heat vegetable oil over medium heat.
Add the chuck roast and sear it until browned on all sides. Remove the beef from the pot and set it aside on a plate.
Add the sliced carrots, celery, and finely chopped onion to the pot. Cook for 4-5 minutes until the vegetables start to soften.
Stir in the crushed garlic, dried parsley, dried oregano, and ground thyme. Cook for just 1 minute, stirring constantly to prevent burning.
Pour in the beef broth and diced tomatoes. Add the bay leaf and return the seared beef to the pot.
Reduce the heat to low and simmer the soup for 1 1/2 hours or until the roast is fork-tender.
After the soup has simmered, add the barley and drained corn to the pot. Cover with a lid and simmer for an additional 30 minutes.
Remove the lid and continue simmering the soup for 15 more minutes to allow the flavors to meld together.
Once the soup is done, remove the roast from the pot and trim away any excess fat or gristle. Cut or shred the beef into bite-sized chunks and return it to the pot.
Serve the beef barley soup hot and enjoy the comforting flavors.