Beef and Barley Soup: A Hearty and Nutritious Dish
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
- 1 package pre-sliced mushrooms (8 ounces)
- 2 tablespoons beef base (different from beef broth; it’s a concentrated base that creates beef broth)
- 8-10 cups water
- 1 large bay leaf
Instructions:
- Brown the Beef: In a non-stick frying pan, cook the beef over medium heat, stirring frequently until browned. This helps lock in the flavor.
- Combine Ingredients: Transfer the browned beef to a crockpot. Add the carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf. Stir to combine.
- Cook: Set the crockpot to high heat and cook for one hour. After an hour, add the pearl barley. Lower the heat to a simmer and continue cooking until the beef and vegetables are tender.
- Season: Stir in salt and pepper to taste. Before serving, discard the bay leaf.
Cooking Tips for the Perfect Beef and Barley Soup:
- Choose the Right Cut of Meat: Use a tougher cut like chuck roast or shoulder for this recipe. There’s no need to invest in expensive cuts like sirloin tips; the slow cooking process will make the meat tender and flavorful.
- Browning the Beef: While browning the beef adds an extra layer of depth to the flavor, it’s not absolutely necessary. If you’re short on time, you can skip this step, and your soup will still be rich and satisfying.
This classic beef and barley soup is perfect for chilly days or when you’re craving something comforting yet nutritious. Enjoy!
