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

1. Heat a non-stick skillet over medium-high heat.
2. Add the beef pieces and cook until browned, stirring occasionally to ensure even cooking.
   • Tip: Browning enhances the flavor but is optional for those short on time.

2. Assemble the Soup

1. Transfer the browned beef to a slow cooker or large pot.
2. Add the carrots, celery, onion, mushrooms, beef base, water, and bay leaf. Stir to combine.

3. Cook the Soup

1. 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.
2. 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

1. Add the pearl barley to the soup and stir.
2. 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

1. Remove the bay leaf from the soup.
2. Season with salt and pepper to taste. Adjust the consistency by adding more water if the soup becomes too thick.

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 the beef adds a depth of flavor but can be skipped for convenience.
• Barley Texture: Use pearl barley for a soft, tender texture, or opt for hulled barley for a chewier bite.
• Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. The soup will thicken as it sits, so add a splash of water or broth when reheating.

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

• Pair with crusty bread or a fresh green salad for a complete meal.
• Add a dollop of sour cream or sprinkle with fresh parsley for extra flavor.