BAM! It's Beef & Barley Soup

Tonya will go on Facebook and see what recipes that other people have posted.  Then she links me, and I get the hint, she wants me to make this or that.

Being in the Navy for 25 years, we would have soup every day at 10:00, for Stand Easy.  I don't know how many bowls of soup I had over the years.  This one is always a crowd pleaser.

Ingredients

2 tablespoons vegetable oil
2–3 lbs chuck roast
2 carrots sliced in thin
2 stalks celery sliced thin
1 medium onion chopped fine
3 cloves garlic crushed
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups beef broth
1 can diced tomatoes (14.5 ounce)
1 bay leaf
2/3 cup medium Barley
1 can corn drained (14.5 ounce)
1 package beef gravy mix

Stuff you will need

Dutch Oven or stock pot
Cutting Board
Sharp Knife
Mixing bowl - several
Meat fork
Wooden spoon - for string your soup
Ladle - for serving your soup

Directions

In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a mixing bowl.

Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.  

Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. 

Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. 

Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.

Remove roast from the pot and trim cutting the beef away from any gristle or fat.  Cut or shred into bite size chunks and return to the pot.  Throw the gristle and fat out to the sea gulls.

Comments and suggestions are ALWAYS welcome!