Beef Barley Soup Classic (Print Version)
Savory beef, barley, and vegetables simmer together for a warming, nourishing meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless chuck roast, trimmed and cut into 1-inch cubes
02 -
1 and 1/2 cups carrots, thinly sliced
03 -
1 and 1/2 cups celery, thinly sliced
04 -
2/3 cup onion, chopped
05 -
10 to 12 mushrooms, sliced
06 -
2 tablespoons beef base
07 -
8 to 10 cups water
08 -
1 or 2 large bay leaves
09 -
1 cup pearl barley, uncooked
10 -
1 tablespoon garlic, minced
11 -
1/2 teaspoon salt
12 -
1/2 teaspoon black pepper
# Steps:
01 -
Place chuck roast pieces in a skillet over medium-high heat and brown evenly, stirring frequently.
02 -
Transfer browned beef to a crockpot. Add carrots, celery, onion, mushrooms, beef base, water, minced garlic, and bay leaves.
03 -
Set the crockpot to high and cook for 2 hours.
04 -
Add pearl barley to the crockpot, reduce heat to low, and continue cooking until beef and vegetables are tender.
05 -
Stir in salt and pepper. Remove and discard bay leaves before serving.
# Notes:
01 -
Trim excess fat from the chuck roast for a cleaner broth.
02 -
Adding barley later prevents it from becoming overly soft.