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1. Prepare all your ingredients according to details above (cut, chop, dice or mince).
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2. In a large stock pot heat the oil over medium-high heat. Add the onion, celery and garlic and cook until fragrant and transparent. Add the carrots and cook 5 minutes longer. Using your spoon, scrape the bottom of the pot to loosen the drippings.
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3. Add the chuck roast pieces to the pot and sear on all sides. Cook for about 3-5 minutes.
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4. Pour the diced tomatoes in, stir and scrape the bottom of the pot again to loosen those drippings and goodness.
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5. Pour your beef and veggie stock over your meat and veggies. Season with salt, pepper, thyme and bay leaves. Also, add your potatoes at this time. Stir and simmer over medium heat until it boils.
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6. Add the barley and continue to boil for about 5 minutes.
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7. Reduce heat to low and simmer for about an hour until meat and veggies are tender. Remove the bay leaves before serving.
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8. Serve and enjoy!
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Inspired by my aunt. She is always making soups with fresh veggies and fresh ingredients. She makes hers with steak and uses different vegetables each time.
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I always make a ton of soup. It's one of those foods that is easier to make as a large batch. Then you can eat half and freeze half for left overs!
