There’s nothing more comforting than coming home to the rich, savory aroma of Beef Barley Soup simmering in the crock pot. This hearty, slow-cooked classic is packed with tender chunks of beef, wholesome barley, and perfectly seasoned vegetables, creating a nourishing bowl that warms you from the inside out.
Using a crock pot makes this recipe incredibly easy and convenient. As it slowly cooks throughout the day, the beef becomes melt-in-your-mouth tender while the barley absorbs all the deep, savory flavors of the broth. The result is a thick, satisfying soup that feels homemade in the best possible way — rustic, filling, and full of comforting goodness.
Ingredients :
1 pound boneless chuck roast trimmed and cut into 1 inch pieces
1 1/2 cups carrots cut thin
1 1/2 cups celery thinly sliced
2/3 cup onion chopped
10-12 mushrooms sliced
2 tablespoons beef base (this is different than beef broth it is a base that makes beef broth)
8-10 cups water
1or 2 large bay leaves
1 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic
Directions :
1. Brown beef in skillet until browned, stirring frequently
2. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf
3. Cook on high heat for 2 hours, add pearl barley turn down on low and cook until vegetables and beef are tender
4. Stir in salt and pepper
5. Remove and Discard bay leaf.
Enjoy!!
