Nothing warms you up on a chilly day like a bowl of beef and barley soup. This version uses tender chunks of beef, nutty barley, and hearty vegetables—all simmered together in a savory broth. Quick to prepare and packed with flavor, it’s perfect for a comforting weeknight dinner or meal prep for the week.
Ingredients
- 1 lb boneless chuck roast, trimmed and cut into ½-inch pieces
- 1½ cups carrots, thinly sliced
- 1½ cups celery, thinly sliced
- ⅔ cup onion, chopped
- 1 (8 oz) package pre-sliced mushrooms
- 2 tbsp beef base (concentrated beef flavor, different from beef broth)
- 8–10 cups water
- 1 large bay leaf
- Salt and pepper, to taste
- Instructions1. Brown the Beef (Optional but Recommended)
- Heat a non-stick skillet over medium-high heat.
- Brown the beef in batches, stirring frequently until all sides are golden.
- Transfer beef to a crockpot or large soup pot.
- Add carrots, celery, onion, mushrooms, beef base, water, and bay leaf to the pot.
- Stir to combine.
- Cook on high heat for 1 hour.
- Add pearl barley, then reduce heat to low and continue cooking until beef and vegetables are tender, about 45–60 minutes more.
- Remove the bay leaf.
- Stir in salt and pepper to taste.
- Serve hot with crusty bread for a complete meal.
Tough Cuts Work Best: Chuck roast or shoulder is ideal for slow-cooked soups—no need for pricey sirloin. Browning Adds Flavor: While optional, browning the beef first gives a deeper, richer taste to your soup. Vegetable Variations: Feel free to add potatoes, parsnips, or turnips for extra heartiness. Storage: Soup keeps well in the fridge for up to 4 days or freezes beautifully for up to 3 months.
Prep Time: 15 minutes | Cook Time: 1½–2 hours | Total Time: 1 hr 45 min
Servings: 6–8This Beef and Barley Soup is cozy, filling, and full of flavor, perfect for warming up on a cold day or anytime you crave a comforting, hearty meal.