Description: Beef and barley soup is incredibly simple to make and tastes great. This homemade beef and barley soup can be prepared in advance and freezes nicely, making it an ideal meal for the whole family. Filled with barley, vegetables, and tender beef pieces, this comforting soup is full of flavor and will quickly become a winter favorite!
Ingredients:
- 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups carrots, thinly sliced
- 1 1/2 cups celery, thinly sliced
- 2/3 cup onion, chopped
- 1 package (8 ounces) sliced mushrooms
- 2 tablespoons beef base (not the same as beef broth)
- 8 to 10 cups water
- 1 large bay leaf
- Salt and pepper to taste
Instructions:
- Cook the Beef: In a non-stick frying pan, cook the beef until browned, stirring often.
- Transfer to Crockpot: Remove the beef from the pan and place it in the crockpot. Add chopped carrots, celery, onions, mushrooms, beef base, water, minced garlic, and bay leaf.
- Cook on High: Cook on high heat for one hour.
- Add Barley and Simmer: Add pearl barley and reduce the heat to low. Continue cooking until the vegetables and beef are tender. Add salt and pepper to taste.
- Remove Bay Leaf: Before serving, remove the bay leaf.
Tips for Making Beef and Barley Soup:
- Use a Tougher Cut of Meat: This is a great time to use a cut like chuck roast or shoulder. No need for expensive sirloin tips.
- Browning the Beef: Browning the beef adds more flavor, though it’s not strictly necessary. The soup still tastes great without this step.
Isn’t it amazing how a simple bowl of soup can bring so much comfort and warmth? Enjoy every spoonful of this delicious and hearty beef and barley soup! 🍲✨
