1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, cut into 3/4-inch pieces (about 2 pounds)
1 tbsp vegetable oil
1 tsp pepper
½ cup salt
2 cups chopped onions
1 cup diced celery
1 cup diced carrots
2 tsp minced garlic
2 tsp dried thyme leaves
6 cups reduced-sodium beef broth
¾ cup uncooked medium pearled barley
1 tbsp balsamic vinegar
1
Heat oil in stockpot over medium heat until hot. Brown half of beef Cross Rib Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
2
Add onions, celery, carrots, garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
Cook's Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots.
Ingredients
1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, cut into 3/4-inch pieces (about 2 pounds)
1 tbsp vegetable oil
1 tsp pepper
½ cup salt
2 cups chopped onions
1 cup diced celery
1 cup diced carrots
2 tsp minced garlic
2 tsp dried thyme leaves
6 cups reduced-sodium beef broth
¾ cup uncooked medium pearled barley
1 tbsp balsamic vinegar