Instructions:
Step 1
In a non-stick frying pan, brown the beef pieces over medium heat, stirring frequently, until they develop a nice color.
Step 2
Combine Ingredients: Transfer the browned beef to a slow cooker. Add the carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf.
Step 3
Set the slow cooker to high for 1 hour.
Step 4
Afterward, stir in the pearl barley, then reduce the heat to low and cook until the beef and vegetables are tender, about 6-8 hours.
Step 5
Season with salt and pepper.
Step 6
Before serving, remove and discard the bay leaf.
Step 7
Use a tougher cut, like chuck roast or shoulder, which becomes tender during cooking. There’s no need for expensive cuts here.
Step 8
Browning the beef adds depth to the flavor but is optional. The soup will still be delicious if you skip this step.
Pro Tips for Beef and Barley Soup
Meat Selection: Opt for tougher cuts like chuck roast or shoulder, as they become tender and flavorful during cooking. Avoid pricier cuts, as they aren’t necessary for this dish.
Browning the Beef: While browning the beef adds depth of flavor, it’s not essential. If you’re short on time, you can skip this step without sacrificing taste.
Vegetable Variations: Feel free to customize the soup with your favorite vegetables, such as peas, corn, or green beans. Just add them during the last hour of cooking to keep them vibrant and tender.
Storage: This soup freezes well! Make a big batch and store leftovers in airtight containers. Simply reheat on the stove or in the microwave for a quick meal later.
Seasoning: Adjust the salt and pepper according to your taste. Remember that the beef base can vary in saltiness, so taste before adding additional seasoning.
Nutritional Information (per serving, approx. 1 cup):
Calories: 290
Protein: 25g
Fat: 10g
Carbohydrates: 30g
Fiber: 5g
Sugars: 3g
Sodium: 500mg (varies based on beef base used)
Vitamin A: 90% DV
Vitamin C: 15% DV
Calcium: 4% DV
Iron: 20% DV