Nothing says comfort food like a bowl of Beef Barley Soup. This old-fashioned beef barley soup is loaded with tender chunks of beef, wholesome barley, and a mirepoix of vegetables, making it perfect for those chilly days when your body craves a warm and comforting hearty meal.
My beef barley soup recipe is delicious and satisfying and a great way to get more whole grains and hearty vegetables into your diet. This delicious soup is a full meal on its own, but you can also serve it with a salad, garlic bread, or a big slice of warm crusty bread.
Servings 10 servings
Cook Time 40 minutes
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 per-sliced mushrooms 8-ounce
2 tbs beef base (this is different than beef broth it is a base that makes beef broth)
8-10 cups water
1 large bay leaf
1 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tbs garlic
Instructions
1. Brown beef in non-stick fry pan until browned, stirring frequently.
2. Remove beef from pan and place in crock-pot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.
3. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.
4. Discard bay leaf.