Beef and Barley Soup is a classic, comforting dish that’s hearty, nutritious, and packed with rich flavors. Tender pieces of beef, pearl barley, and a medley of vegetables come together in a savory broth, creating a soup that’s both satisfying and nourishing. This slow-cooked soup is perfect for cold days, as it warms you from the inside out with each flavorful bite. The beef base and bay leaf add depth, while the carrots, celery, and mushrooms bring natural sweetness and earthy flavors.
The best part of this recipe is that it’s made in a crockpot, making it a set-it-and-forget-it meal. With minimal prep, you can leave it to cook and develop its flavors over time, resulting in tender beef and perfectly cooked barley. Serve this soup with crusty bread or a simple salad for a well-rounded meal.
Why You’ll Love This Recipe:
• Hearty and Nutritious: Full of protein from the beef, fiber from the barley, and vitamins from the vegetables.
• Easy and Convenient: The crockpot does most of the work, allowing you to go about your day while it cooks.
• Perfect for Cold Days: A warming and filling soup that’s ideal for chilly weather.
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 pre-sliced mushrooms (8-ounce)
• 2 tablespoons beef base (not broth, a concentrated base that makes beef broth)
• 8-10 cups water
• 1 large bay leaf
• 3/4 cup pearl barley
• Salt and pepper, to taste
Instructions:
Step 1: Brown the Beef
• In a non-stick frying pan, brown the beef over medium-high heat until each piece is browned, stirring frequently to ensure even cooking. Browning the beef adds flavor and helps seal in juices.
Step 2: Add Ingredients to Crockpot
• Remove the browned beef from the pan and place it in the crockpot. Add the sliced carrots, celery, chopped onion, mushrooms, beef base, and water to the crockpot. Stir in the garlic and bay leaf, making sure everything is well combined.
Step 3: Start Cooking
• Cover and cook on high heat for one hour to start the cooking process. This will allow the flavors to begin melding and the vegetables to soften slightly.
Step 4: Add the Barley and Continue Cooking
• After the first hour, add the pearl barley to the crockpot. Stir to incorporate, then reduce the heat to low and continue cooking until the vegetables and beef are tender, about 2-3 hours. The barley will absorb the flavors of the broth as it cooks, giving the soup a hearty texture.
Step 5: Season and Serve
• Once the beef and vegetables are tender, discard the bay leaf. Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and serve hot.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
• Freezer: Freeze the soup in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Tips:
• Adjust the Consistency: If you prefer a thicker soup, add less water initially, as the barley will absorb some of the liquid.
• Add More Vegetables: For added nutrition, add chopped potatoes, parsnips, or spinach.
• Serving Suggestions: Serve with crusty bread or a side salad for a complete meal.
This Beef and Barley Soup is a hearty, warming dish that’s perfect for any time you crave a comforting, nutritious meal. With its tender beef, soft vegetables, and flavorful broth, it’s sure to become a favorite!
