Best Ever Beef and Barley Soup
A comforting, hearty soup packed with tender beef, wholesome barley, and a medley of vegetables. Perfect for chilly days and easy to make in a slow cooker.
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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
- 8 oz pre-sliced mushrooms
- 2 tbsp beef base for making broth
- 8-10 cups water adjust to desired thickness
- 1 large bay leaf
- 1 cup uncooked pearl barley
- 1/2 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1 tbsp minced garlic
Instructions
- In a non-stick frying pan, cook the pieces of beef over medium-high heat until browned on all sides, stirring frequently. This step develops a deep, rich flavor.
- Once browned, transfer the beef to the slow cooker. Add sliced carrots, celery, chopped onion, mushrooms, beef base, water, minced garlic, and a bay leaf.
- Cover and set the slow cooker to high heat for 1 hour. This initial high-heat phase helps develop the flavor of the broth quickly.
- After 1 hour, add the pearl barley to the soup. Lower the heat to the low setting and continue cooking for an additional 4-6 hours, or until vegetables are tender, beef is fully cooked, and barley is soft but not mushy.
- Once cooking is complete, season the soup with salt and black pepper to taste. Remove and discard the bay leaf before serving.
- Ladle the Beef and Barley Soup into bowls, garnishing with fresh herbs like parsley if desired.
Notes
This classic beef and barley soup is slow-cooked for tenderness and deep flavor. Enjoy it with crusty bread or a side salad. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; the barley soaks up broth, so add water or broth when reheating to 165°F.
Nutrition
Serving: 1servingsCalories: 292kcalCarbohydrates: 30gProtein: 20.8gFat: 13.2gSaturated Fat: 5gTrans Fat: 0.5gCholesterol: 42mgSodium: 633mgFiber: 7.2gSugar: 3.3g
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