Beef & Barley Soup

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There’s nothing quite as comforting as a big bowl of hearty Beef & Barley Soup. Tender chunks of beef, wholesome veggies, and nutty pearl barley simmer together into a soul-warming meal that’s perfect for chilly nights. This is an easy slow cooker recipe that makes your house smell amazing all day long.

 Why You’ll Love This Recipe

• Hearty & filling – barley makes it extra satisfying.
• One-pot ease – your slow cooker does most of the work.
• Wholesome & nutritious – packed with beef, veggies, and grains.
• Great leftovers – tastes even better the next day.

Ingredients

• 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
• 1 ½ cups carrots, thinly sliced
• 1 ½ cups celery, thinly sliced
• ⅔ cup onion, chopped
• 10–12 mushrooms, sliced
• 2 tablespoons beef base (not broth, the concentrated base)
• 8–10 cups of water
• 1–2 large bay leaves
• 1 cup uncooked pearl barley
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon garlic

Directions

1. In a skillet, brown the beef on all sides until nicely seared. Transfer to your crockpot.
2. Add carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf to the crockpot. Stir gently.
3. Cook on HIGH for 2 hours.
4. Add pearl barley, reduce the heat to LOW, and continue cooking until beef and vegetables are tender (about 2–3 more hours).
5. Season with salt and pepper to taste.
6. Remove and discard the bay leaf before serving.

Tips & Variations

• Make it richer: Substitute 1–2 cups of water with beef broth or red wine.
• Add greens: Stir in spinach or kale during the last 15 minutes.
• Freezer-friendly: This soup freezes beautifully—just cool and portion into containers.

FAQ

Can I make this on the stovetop?
Yes! Simmer everything in a large pot for about 2 hours, adding the barley after the first 45 minutes.

Can I use quick-cooking barley?
Yes, but add it later in the cooking time (about 30–40 minutes before serving) to prevent overcooking.

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