Return the beef to the pot. Add diced tomatoes, beef broth, water, thyme, bay leaf, and Worcestershire sauce (if using). Bring to a gentle boil.
Simmer the Soup
Reduce heat to low, cover, and simmer for 1.5-2 hours if using chuck roast (or 45 minutes for stew meat). Stir occasionally.
Add Barley and Corn
Stir in the barley and corn kernels. Continue to simmer for another 30-40 minutes, or until the barley is tender.
Adjust Seasoning and Serve
Remove the bay leaf. Taste and adjust salt and pepper as needed.
Garnish with fresh parsley and serve warm with crusty bread or crackers.
Tips for Success
Time-Saving Option: Use an Instant Pot or pressure cooker to reduce cooking time.
Add More Veggies: Feel free to include potatoes, green beans, or peas for added nutrition.
Leftovers: The soup thickens as it cools because the barley absorbs liquid. Add a splash of broth or water when reheating.
Enjoy this hearty and comforting bowl of beef barley soup!
