Description
This hearty Beef and Barley Soup is packed with tender beef, earthy barley, and a rich, flavorful broth. Browning the beef enhances depth, while slow cooking melds all the ingredients into a comforting and satisfying meal. Perfect for meal prep, leftovers, and freezing!
Ingredients
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil (for browning)
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp beef base (or beef bouillon)
- 6 cups water (or beef broth)
- 1 bay leaf
- ¾ cup pearl barley
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Brown the Beef: Heat olive oil in a pan over medium-high heat. Add beef and cook until browned on all sides. Stir frequently for even browning.
- Transfer to Slow Cooker: Move the beef to a slow cooker. Add carrots, celery, onion, mushrooms, garlic, beef base, water, and bay leaf.
- Start Cooking: Cover and cook on high for 1 hour to quickly develop the broth’s depth.
- Add Barley & Continue Cooking: Stir in barley, reduce heat to low, and cook for an additional 4-6 hours until beef is tender and barley has absorbed the flavors.
- Season & Serve: Remove the bay leaf, season with salt and pepper, and serve hot. Garnish with parsley if desired.
Notes
- Vegetable Additions: Try adding diced potatoes, parsnips, or turnips for extra nutrients.
- Gluten-Free Option: Swap barley for quinoa or rice.
- More Flavor: Deglaze the beef pan with red wine or add Worcestershire sauce for a richer taste.
- Storage: Refrigerate for up to 3 days or freeze for 3 months. Reheat with a bit of extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
