1. Searing the Beef:
In a Dutch oven or large stockpot, heat vegetable oil over medium heat.
Add the bite-sized pieces of chuck roast and sear them until browned on all sides. This step helps to enhance the flavor and texture of the beef. Once seared, transfer the beef to a plate and set it aside.
2. Sautéing the Vegetables:
In the same pot, add the sliced carrots, celery, and finely chopped onion. Sauté the vegetables for 4-5 minutes until they begin to soften and caramelize.
Add the crushed garlic, dried parsley, dried oregano, and ground thyme to the pot. Cook for an additional minute, stirring constantly, to release the aromatic flavors of the herbs and garlic.
3. Simmering the Soup:
Return the seared beef to the pot along with any accumulated juices. Pour in the low-sodium beef broth and add the diced tomatoes and bay leaf. Stir to combine all the ingredients.
Reduce the heat to low and simmer the soup, covered, for 1 1/2 hours or until the beef is fork-tender and the flavors have melded together.
4. Adding Barley and Corn:
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