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Get the ingredients ready.
Warm vegetable oil in a big pot on the stove over medium heat.
Put the chuck roast in the pan and cook until it is brown on all sides. Take the meat out and place it on a plate.
Cook Vegetables in a Pan:
Put carrots, celery, and onion in the pot and cook for 4-5 minutes until they become a bit softer.
Add crushed garlic, dried parsley, oregano, and thyme to the mixture and cook for one more minute.
Cook the soup slowly.
Put the browned meat back in the pot. Add beef broth, chopped tomatoes, and the bay leaf.
Lower the heat and let it simmer for 1 1/2 hours or until the meat is easy to shred with a fork.
Include barley and corn.
Add barley and corn that has been drained. Place a lid on the pot and let it cook gently for another half an hour.
Take off the cover and let it cook gently for 15 minutes until the barley is soft.
Complete and serve.
Take the meat out of the pot and cut off any extra fat or tough tissue. Cut the beef into small pieces and put them back in the pot.
Also check out GRILLED SHRIMP.
Advice
Select Chuck Roast. To get the most delicious and tender meat, choose chuck roast instead of other types of beef.
Cook the beef at high heat. Browning the meat before cooking it in the soup makes the flavor richer.
Peel the carrots to make them look nice. If you are preparing food for guests, peel the carrots to make them look nicer.
Use broth with low sodium. To adjust the flavor, use beef broth with low salt.
Season your food according to your preferences. Enhance the taste by adding pepper or Cajun seasoning based on what you like.
Prevent Barley from Being Cooked for Too Long: Be careful not to cook the barley for too long so it doesn’t get too soft.
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