Servings: 10 servings | Cook Time: 40 minutes
Enjoy the best soup in the comfort of your home. Grab your slow cooker and prepare everything. And then you’ve got that healthy, rich and delicious beef and barley soup on your table. It’s the best soup – you’ve got the flavors, and then you’ve got the texture blends in a flash that only makes your mouth water.
It’s a complete meal in a bowl. It has lots of nutritious vegetables, tender beef, and meaty barley. You can’t ask for anything better than that! It is also a great dish to prepare in advance. And it freezes well. It’s the perfect family meal. It’s what I’ve always wanted and I’ve never missed this meal. My family loves this dish, even my fussy eater can finish a big bowl in the blink of an eye! It’s pretty easy to prepare and the ingredients are simple and easy to find. Just add it all to your slow cooker and go.
- 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 (this is different than beef broth. It is a base that makes beef broth)
- 8-10 cups of water
- 1 large bay leaf
How to make beef and barley soup:
Step 1: In a non-stick frypan, cook the beef while frequently stirring until browned.
Step 2: Once cooked, transfer the browned beef into a crockpot. Add in the carrot, celery, onion, and mushrooms, beef base, water, garlic, and bay leaf.
Step 3: Cook for an hour on high heat. Then, add in the pearl barley. Adjust the heat to low and continue cooking until the vegetables and beef are tender.
Step 4: Sprinkle some salt and pepper. Stir well.
Step 5: Then, discard the bay leaf.