Beef Barley Soup
Warm, hearty, and packed with flavor, this Beef Barley Soup is perfect for chilly days. Made with tender beef, wholesome barley, and fresh vegetables, it’s a comforting one-pot meal the whole family will love!
Ingredients
- 1 lb boneless chuck roast, trimmed of fat, cut into ½-inch pieces
- 1 ½ cups thinly sliced carrots
- 1 ½ cups thinly sliced celery
- ⅔ cup chopped onion
- 8 oz sliced mushrooms
- 2 tbsp beef base (or substitute with bouillon cubes or concentrated beef stock)
- 8–10 cups water
- 1 large bay leaf
- ¾ cup pearl barley
- Salt and pepper, to taste
Instructions
1. Prepare the Beef
- Heat a non-stick skillet over medium-high heat.
- Add the beef pieces and cook until browned, stirring occasionally to ensure even cooking.
- Tip: Browning enhances the flavor but is optional if short on time.
2. Assemble the Soup
- Transfer the browned beef to a slow cooker or large pot.
- Add the carrots, celery, onion, mushrooms, beef base, water, and bay leaf. Stir to combine.
3. Cook the Soup
- Slow Cooker Method:
- Cook on high for 1 hour, then reduce heat to low and cook for an additional 2–3 hours, or until the beef and vegetables are tender.
- Stovetop Method:
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 1–1.5 hours, stirring occasionally, until the beef and vegetables are tender.
4. Add the Barley
- Stir in the pearl barley.
- Continue cooking on low (or simmering) for an additional 30–40 minutes, or until the barley is tender and the soup has thickened slightly.
5. Final Touches
- Remove the bay leaf from the soup.
- Season with salt and pepper to taste.
- If the soup becomes too thick, adjust the consistency by adding more water or broth.
Tips for Making the Best Beef Barley Soup
- Choose the Right Cut: Chuck roast or shoulder cuts work best for this recipe as they become tender with slow cooking.
- Browning is Optional: Browning adds a depth of flavor but can be skipped for convenience.
- Barley Texture: Use pearl barley for a soft texture or hulled barley for a chewier bite.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Add water or broth when reheating, as the soup will thicken over time.
Why You’ll Love This Recipe
- Easy to Make: Minimal prep and the slow cooker or stovetop does most of the work.
- Nutritious and Hearty: Packed with vegetables, protein, and fiber-rich barley.
- Perfect for Leftovers: Tastes even better the next day as the flavors meld together.
Serving Suggestions
- Serve with crusty bread or a fresh green salad for a complete meal.
- Add a dollop of sour cream or a sprinkle of fresh parsley for an extra touch of flavor.