Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 2 1/2 - 3 pounds beef chuck roast
  • 1 large sweet onion, (peeled and chopped)
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 4 cloves garlic, (minced)
  • 12 cups beef broth
  • 15 ounces fire-roasted diced tomatoes ((1 can))
  • 1 cup dried barley
  • 1 tablespoon fresh thyme leaves ((1 teaspoon dried))
  • 1 tablespoon fresh chopped rosemary leaves ((1 teaspoon dried))
  • 1/2 teaspoon crushed red pepper
  • Salt (and pepper)

Instruction

  • Place a large saucepot over medium heat and add the olive oil and onions. Saute the onions for 2-3 minutes. Then stir in the carrots, celery, and garlic. Cook for another 3-5 minutes.
  • Meanwhile, cut the beef into small 1/2-inch chunks. Push the veggies to the side of the pot and add the meat. Brown for 5 minutes, stirring once or twice. Then add in the broth, tomatoes, barley, herbs, crushed red pepper, and 1/2 teaspoon salt. Stir well.
  • Cover the pot and bring to a boil. Lower the heat if needed and simmer until the barley is cooked and the beef is tender, stirring occasionally. About 30 minutes.
  • Taste. Then season with salt and pepper as needed.