Instructions:
Sear the Beef:
Heat olive oil in a large pot over medium heat.
Add the beef and sear until browned on all sides. Remove the beef from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the diced onion, carrots, celery, and garlic.
Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Add the Tomatoes and Broth:
Return the beef to the pot and add the diced tomatoes (with their juice), beef broth, thyme, and bay leaf.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add Barley:
Stir in the barley and corn.
Simmer the soup for about 45-60 minutes if using stew meat, or 2-3 hours if using chuck roast (until the beef is tender and the barley is cooked).
Season:
Season the soup with salt and pepper to taste.
Remove the bay leaf before serving.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired.
Tips:
Slow Cooker Option: You can also prepare this in a slow cooker by combining all the ingredients and cooking on low for 7-8 hours or on high for 4-5 hours.
Make it Ahead: The soup tastes even better the next day as the flavors meld together, so it’s a great make-ahead option.
Enjoy this delicious and hearty Beef Barley Soup with a slice of crusty bread for a satisfying meal!