Classic Beef and Barley Soup

Try this classic recipe today. Beef Cross Rib Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.

Ingredients

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, cut into 3/4-inch pieces (about 2 pounds)
• 1 tablespoon vegetable oil
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups chopped onions
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons minced garlic
• 2 teaspoons dried thyme leaves
• 6 cups reduced-sodium beef broth
• 3/4 cup uncooked medium pearled barley
• 1 tablespoon balsamic vinegar

Instructions

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.

• Test Kitchen Tips Cook until fork-tender. When fork can be inserted without resistance and releases easily when pulled out, the beef is done.