Warm up your kitchen and your taste buds with this hearty Beef & Barley Soup made effortlessly in a crock pot. Perfect for chilly days, this recipe combines tender beef, wholesome barley, and a medley of vegetables simmered to perfection.
Set it up in the morning and come home to a comforting, flavorful meal that’s both satisfying and nourishing.
Ingredients:
Water 9-10 cups
Onion half cup chopped
Pearl barley 1 cup
Large bay leaf 1
Boneless chuck roast 1 pound Cut into small pieces
Carrots sliced 1 and a half cup
Celery sliced 1 and a half cup Mushrooms sliced 8 ounces Beef base 2 tbsp You can use here beef broth as well but beef base works like a charm and I have to use just 2 tbsp for this recipe.
Take a pan and cook the beef according to your taste like how cooked you like your meat. When your beef is ready add it to a crockpot. Add the carrots, water, bay leaf, onion, celery, mushroom, and beef base.
Cook at a high flame and then add the barley to it. Add salt and pepper to your taste and cook it until the beef and vegetables are cooked according to your requirements.
For a twist on your Beef & Barley Soup, consider these variations and tips.
If you prefer a vegetarian option, replace the beef with hearty mushrooms or lentils. For a kick of heat, add a pinch of cayenne pepper or a dash of hot sauce.
Enhance the soup’s flavor by incorporating fresh herbs like thyme or rosemary. Opt for chuck roast for tender beef, and use pearl barley for a quicker cook time.
Feel free to add your favorite vegetables, such as bell peppers or green beans, to customize the dish. Finally, adjust the soup’s thickness by modifying the amount of broth or cooking with the lid off for a thicker consistency.
Remove the bay leaf and serve it in a dish with fish crackers, some chili sauce, soya sauce, and lemon.