This warm and hearty Beef Barley Soup is a perfect dish for cold days! It’s packed with tender beef, veggies, and hearty barley. It’s super easy to make, and it’s a favorite in our family. Ready in just an hour!
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 (8 oz) pre-sliced mushrooms
- 2 tablespoons beef base (or beef broth)
- 8-10 cups water
- 1 large bay leaf
- Salt and pepper, to taste
- 2/3 cup pearl barley
Instructions:
- Brown the Beef: In a non-stick pan, cook the beef over medium heat until browned, stirring often.
- Slow Cook: Place the browned beef, carrots, celery, onion, mushrooms, beef base, water, and bay leaf into a slow cooker. Stir to combine.
- Add the Barley: Cook on high for 1 hour. Then, add the barley, reduce heat to low, and cook until the vegetables and beef are tender, about 2-3 hours.
- Finish Up: Discard the bay leaf, and season with salt and pepper to taste.
Cooking Tips:
- Use a tough cut like chuck roast for extra flavor.
- Browning the beef adds depth to the flavor but can be skipped if you’re short on time.
Enjoy this soul-warming bowl of goodness! Perfect for a cozy dinner at home.