Servings: 10 servings | Cook Time: 40 minutes
This recipe is an excellent way to use up those leftover beef. A homestyle rich and hearty beef and barley soup that will bring a smile to your face. You got all the amazing flavors, you got the smell, then, you got the texture in a snap that just cracks in your mouth. My family’s favorite soup, perfect for cold nights or every night. Another crockpot dish is a must-try and to keep. I first tasted this when we visited my in-laws and I loved it immediately. I asked for the recipe and I have been making this since. This soup will fill you up with warmth and all the goodness a soup can bring. So much flavor in one sip, I could not ask for anything more! Pretty easy to whip up but takes time to cook so all the exciting flavors will be blended perfectly. Worth the wait!
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 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
HOW TO MAKE BEST EVER BEEF AND BARLEY SOUP
Step 1: In a nonstick frypan, cook the beef until browned while frequently stirring.
Step 2: Once done, remove the cooked beef from the pan and transfer it in a crockpot. Then, add in the carrot, celery, onion, and mushrooms, beef base, water, garlic, and bay leaf.
Step 3: Cook the beef along with the rest of the ingredients on high for about an hour. Before adjusting the heat to low, add in the pearl barley and continue cooking until the vegetables and beef are tender. Season with salt and pepper.
Step 4: Remove the bay leaf and serve. Enjoy!
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