FOR THE ULTIMATE BEEF AND BARLEY SOUP
Indulge in the rich and comforting flavors of our Best Ever Beef and Barley Soup—a culinary masterpiece that promises to warm your soul and tantalize your taste buds. This hearty soup brings together tender chunks of boneless chuck roast, vibrant carrots, celery, onions, and earthy mushrooms, all bathed in a savory broth enhanced with a special touch of beef base. Slow-cooked to perfection with the addition of wholesome pearl barley, this recipe captures the essence of home-cooked goodness. Follow along as we guide you through the simple steps to create a bowl of pure comfort, brimming with robust flavors and a delightful medley of textures. Get ready to savor each spoonful of this heartwarming classic that stands as a testament to the artistry of a well-crafted soup.
INGREDIENTS:
1 pound boneless chuck roast, trimmed and diced into 1/2-inch pieces
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 package (8 ounces) pre-sliced mushrooms
2 tablespoons beef base (not to be confused with beef broth; it’s a concentrated base for making beef broth)
8-10 cups water
1 large bay leaf
DIRECTIONS:
In a non-stick frying pan, brown the beef until it’s well-browned, stirring frequently.
Transfer the browned beef to a crockpot. Add carrots, celery, onion, mushrooms, beef base, water, garlic, and the bay leaf.
Cook on high heat for one hour, then add pearl barley. Reduce the heat to low and continue cooking until the vegetables and beef are tender. Season with salt and pepper to taste.
Discard the bay leaf before serving. Enjoy the best-ever beef and barley soup!