Ingredients1 lb boneless chuck roast, trimmed and cut into ½-inch pieces1½ cups carrots, thinly sliced1½ cups celery, thinly sliced⅔ cup onion, chopped1 (8 oz) package pre-sliced mushrooms2 tbsp beef base (concentrated beef flavor, different from beef broth)8–10 cups water1 large bay leafSalt and pepper, to tasteInstructions1. Brown the Beef (Optional but Recommended)Heat a non-stick skillet over medium-high heat.Brown the beef in batches, stirring frequently until all sides are golden.Transfer beef to a crockpot or large soup pot.2. Combine IngredientsAdd carrots, celery, onion, mushrooms, beef base, water, and bay leaf to the pot.Stir to combine.3. Cook the SoupCook on high heat for 1 hour.Add pearl barley, then reduce heat to low and continue cooking until beef and vegetables are tender, about 45–60 minutes more.4. Season and ServeRemove the bay leaf.Stir in salt and pepper to taste.Serve hot with crusty bread for a complete meal.Tips for Success✨ Tough Cuts Work Best: Chuck roast or shoulder is ideal for slow-cooked soups—no need for pricey sirloin.✨ Browning Adds Flavor: While optional, browning the beef first gives a deeper, richer taste to your soup.✨ Vegetable Variations: Feel free to add potatoes, parsnips, or turnips for extra heartiness.✨ Storage: Soup keeps well in the fridge for up to 4 days or freezes beautifully for up to 3 months.⏱ Prep Time: 15 minutes | Cook Time: 1½–2 hours | Total Time: 1 hr 45 min🍴 Servings: 6–8This Beef and Barley Soup is cozy, filling, and full of flavor, perfect for warming up on a cold day or anytime you crave a comforting, hearty meal.
Hearty Beef and Barley Soup
