Hearty Beef and Barley Soup

Nothing warms you up on a chilly day like a bowl of beef and barley soup. This version uses tender chunks of beef, nutty barley, and hearty vegetables—all simmered together in a savory broth. Quick to prepare and packed with flavor, it’s perfect for a comforting weeknight dinner or meal prep for the week.

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Ingredients

• 1 lb boneless chuck roast, trimmed and cut into ½-inch pieces

• 1½ cups carrots, thinly sliced

• 1½ cups celery, thinly sliced

• ⅔ cup onion, chopped

• 1 (8 oz) package pre-sliced mushrooms

• 2 tbsp beef base (concentrated beef flavor, different from beef broth)

• 8–10 cups water

• 1 large bay leaf

• Salt and pepper, to taste

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Instructions

1. Brown the Beef (Optional but Recommended)

• Heat a non-stick skillet over medium-high heat.

• Brown the beef in batches, stirring frequently until all sides are golden.

• Transfer beef to a crockpot or large soup pot.

2. Combine Ingredients

• Add carrots, celery, onion, mushrooms, beef base, water, and bay leaf to the pot.

• Stir to combine.

3. Cook the Soup

• Cook on high heat for 1 hour.

• Add pearl barley, then reduce heat to low and continue cooking until beef and vegetables are tender, about 45–60 minutes more.

4. Season and Serve

• Remove the bay leaf.

• Stir in salt and pepper to taste.

• Serve hot with crusty bread for a complete meal.

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Tips for Success

✨ Tough Cuts Work Best: Chuck roast or shoulder is ideal for slow-cooked soups—no need for pricey sirloin.
✨ Browning Adds Flavor: While optional, browning the beef first gives a deeper, richer taste to your soup.
✨ Vegetable Variations: Feel free to add potatoes, parsnips, or turnips for extra heartiness.
✨ Storage: Soup keeps well in the fridge for up to 4 days or freezes beautifully for up to 3 months.

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⏱ Prep Time: 15 minutes | Cook Time: 1½–2 hours | Total Time: 1 hr 45 min
🍴 Servings: 6–8

This Beef and Barley Soup is cozy, filling, and full of flavor, perfect for warming up on a cold day or anytime you crave a comforting, hearty meal.