Ingredients

• 2 lbs Chuck roast, cubed
• 2 tbs olive oil
• 3 large carrots, sliced
• 1 onion, diced
• 2 stalks celery, diced
• 2 tbs Gravy Master
• 6 oz tomato paste
• 2 tbs flour
• 16 c. beef broth
• 12 oz frozen cut green beans
• 12 oz frozen peas
• 12 oz frozen corn
• 2 potatoes, diced
• 1 c. uncooked barley
• 1 tbs salt
• 1/2 tbs black pepper
• 2 bay leaves

Directions

Heat the olive oil on medium heat in a large pot or Dutch oven. Add the roast, carrots, onion, and celery and cook until browned. Add the Gravy Master and cook for another 2-3 minutes. Add the tomato paste and incorporate the paste throughout the vegetables and meat. After another 2-3 minutes, add the flour and coat throughout. (The flour will thicken your soup slightly.)

Next, add the broth. (You can always add more if you like your soup with more broth! Mine is almost like a hearty stew.) Once the broth is added, add the frozen vegetables, potatoes, salt, pepper, and bay leaves. Bring to a boil.

Once boiling, add the uncooked barley and cook throughout. Boil the soup with the barley for about five minutes, then reduce to a low simmer for about 30 minutes. Discard the bay leaves before serving. Enjoy!

Pro Tip*: Toasted and buttered sourdough bread pairs well with this soup.