Prep time: 30 mins Cook time: 3 hours Total time: 3 hours 30 mins
Serves: 6-8 servings
INGREDIENTS:
- 2 1/2 pounds chuck roast
- salt and pepper
- 2 tablespoons oil
- 1 cup chopped onion
- 2 cups peeled, chopped carrots
- salt and pepper
- 7 cups water*
- 2 cups peeled, chopped potatoes
- 2 tablespoons beef base (I use Better Than Bullion)
- 2 tablespoons tomato paste
- 2 teaspoons granulated sugar
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground oregano
- 1/2 cup quick cooking barley**
- 3/4 cup frozen peas
- 1/2 cup half and half
DIRECTIONS:
- Cut meat into 3 inch chunks and trim fat. Season with salt and pepper. In a large heavy bottomed pot or Dutch oven, heat 1 tablespoon oil over medium high heat. When oil is hot, sear meat 2-3 minutes per side, working in batches so the pan is not over crowded. In order to get that golden brown crust, don't move the meat round in the pan as it cooks. Remove the meat from the pot and set aside. Clean pot if needed.
- Visit Beef And Barley Vegetable Soup@lovelylittlekitchen.com For Recipe Instructions.