Best Ever Beef And Barley Soup

Hearty Beef and Barley Soup: A Winter Comfort Classic

Introduction:
As winter’s chill sets in, there’s nothing quite like a warm, hearty soup to fill your belly and lift your spirits. This beef and barley soup recipe is not only delicious but also incredibly satisfying, making it a favorite among both adults and children alike. Let’s dive into how to create this comforting dish that’s perfect for chilly days.

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 (different from beef broth, it’s a concentrated base for flavor)
8-10 cups water
1 large bay leaf
Salt and pepper to taste
1 cup pearl barley

Instructions:

Step 1: Browning the Beef

In a non-stick frying pan, brown the beef pieces until they are evenly browned, stirring frequently to prevent burning.

Step 2: Preparing the Soup

Transfer the browned beef to a crockpot or slow cooker. Add carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf to the crockpot.

Step 3: Cooking

Cook the soup on high heat for one hour. Then, add the pearl barley and reduce the heat to low. Continue cooking until the vegetables and beef are tender, stirring occasionally.

Step 4: Seasoning and Serving

Once the soup is cooked to perfection, season with salt and pepper to taste. Remove the bay leaf before serving.

Tips for Success:

For added flavor, consider searing the beef before adding it to the crockpot.
Feel free to customize the soup by adding additional vegetables such as potatoes or peas.
Make a big batch and freeze leftovers for future meals or when someone in the family falls ill.
This recipe can also be cooked on the stovetop. Simply follow the same instructions, but simmer the soup over low heat for 1-2 hours, or until the beef and vegetables are tender.