Beef and Barley Soup
Beef and barley soup is a classic comfort dish that warms the soul and fills the belly. This hearty soup is perfect for chilly evenings or anytime you crave a meal that’s both nourishing and satisfying. The combination of tender chunks of beef, earthy barley, and a medley of fresh vegetables creates a symphony of flavors and textures that can make even the coldest day feel cozy.
What sets this soup apart is its rich history and adaptability. Originating from various cultures, beef and barley soup has been enjoyed in many forms, showcasing the simplicity and heartiness of its ingredients. Barley, a grain with a nutty flavor and chewy texture, pairs beautifully with the robust taste of beef. When slow-cooked, the barley absorbs the savory broth, thickening the soup and adding a delightful substance.
This recipe makes it easy to prepare a delicious meal with minimal fuss. The use of a slow cooker allows the flavors to meld beautifully over time, giving you a rich and comforting dish without requiring hours of active cooking. Simply brown the beef, toss in the vegetables and broth, and let the magic happen as it simmers away.
Ingredients:
1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces.
1 1/2 cups carrots, thinly sliced.
1 1/2 cups celery, thinly sliced.
2/3 cup onion, chopped.
8 ounces pre-sliced mushrooms.
2 tablespoons beef base (not the same as beef broth).
8-10 cups water.
1 large bay leaf.
Salt and pepper to taste.
1 cup pearl barley.
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.
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