Beef and barley soup is a classic comfort dish, known for its wholesome, rich flavors and filling ingredients. Originating from European kitchens, this soup has been a favorite for generations, especially during the colder months. The combination of tender beef, nutrient-packed barley, and savory vegetables makes it both nourishing and satisfying. Using a slow-cooker simplifies the process, making it ideal for busy days when you still want a homemade meal waiting for you. The key is to let the beef simmer slowly, allowing the flavors to meld beautifully over time.
Ingredients
- 1 pound (450 g) boneless chuck roast, trimmed and cut into ½-inch (1.25 cm) pieces
- 1 ½ cups (225 g) thinly sliced carrots
- 1 ½ cups (150 g) thinly sliced celery
- ⅔ cup (100 g) chopped onion
- 8 oz (225 g) pre-sliced mushrooms
- 2 tablespoons beef base (this is different from beef broth, it’s a concentrated beef stock)
- 8-10 cups (1.9-2.4 liters) water
- 1 large bay leaf
- ¾ cup (150 g) pearl barley
- Salt and pepper to taste
Instructions
1. Brown the Beef
Start by browning the beef to build flavor. Heat a nonstick skillet over medium-high heat. Add the chuck roast pieces and cook them until they are well-browned on all sides. Stir occasionally to ensure even browning. This step is optional but recommended, as it enhances the overall depth of flavor in the soup.
2. Transfer to the Slow Cooker
Once the beef is browned, transfer it to the slow cooker. Add the sliced carrots, celery, chopped onion, and mushrooms. These vegetables will break down and infuse the soup with a rich, hearty taste.
3. Add Broth and Seasonings
In the slow cooker, add the beef base, 8-10 cups of water, and the bay leaf. Stir everything together to combine. Set the slow cooker to high heat and allow the soup to cook for about 1 hour. The beef base gives the soup a deep, concentrated flavor that you can’t get from regular beef broth alone.
4. Add the Barley
After 1 hour, add the pearl barley to the slow cooker. Reduce the heat to low and let the soup simmer for an additional 2-3 hours. This slow cooking will allow the beef to become tender, while the barley absorbs the liquid and plumps up, creating a hearty texture.
5. Season and Serve
Once the beef is tender and the barley is fully cooked, taste the soup and adjust the seasoning. Add salt and pepper to your liking, but be cautious as the beef base can already be quite salty. Discard the bay leaf before serving.
This beef and barley soup is best served warm, alongside a slice of crusty bread or a simple salad for a complete meal.
Cooking Tips for Beef and Barley Soup
- Use tougher cuts of meat: Cuts like chuck roast or shoulder are ideal for this recipe. These cuts become tender and flavorful when slow-cooked over time.
- Browning the beef is optional: While browning the beef adds an extra layer of flavor, you can skip this step if you’re in a hurry. The soup will still taste delicious, but browning deepens the overall taste.
- Pearl barley: This type of barley is preferred in soups because it becomes soft and chewy after simmering, adding texture to the dish.
Nutrition Information (Per Serving)
- Servings: 6
- Calories: 320 kcal
- Carbohydrates: 28 g
- Protein: 20 g
- Fat: 12 g
- Saturated Fat: 5 g
- Cholesterol: 50 mg
- Sodium: 550 mg
- Fiber: 6 g
- Sugar: 4 g
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes
- Cook Time: 4 hours (slow cooker)
- Total Time: 4 hours 15 minutes
This hearty beef and barley soup is not only delicious but also a fantastic one-pot meal that will leave everyone feeling satisfied. The slow-cooking process allows the flavors to develop fully, making it perfect for those cold evenings when you want something warm and filling.