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Ingredients
  • 2 tablespoons vegetable oil
  • 2 to 3 lbs chuck roast
  • 2 carrots sliced in thin rounds
  • 2 stalks celery sliced thin
  • 1 medium onion chopped fine
  • 3 cloves garlic crushed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground thyme
  • 6 cups low sodium beef broth
  • 1 can diced tomatoes ( 14.5 ounce)
  • 1 bay leaf
  • ⅔ cup medium Barley
  • 1 can corn drained ( 14.5 ounce)
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