Warm up with a bowl of this Best Ever Beef and Barley Soup
This classic beef and barley soup is a comforting and satisfying meal that’s perfect for a cold winter day. Packed with hearty vegetables, tender beef, and a rich broth, this soup is sure to warm you up from the inside out.
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A comforting and satisfying soup perfect for a cold day.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef chuck roast | 3 pounds |
| Barley | ½ cup |
| Bay leaf | 1 |
| Oil | 2 tablespoons |
| Carrots, chopped | 3 |
| Celery, chopped | 3 stalks |
| Onion, chopped | 1 |
| Frozen mixed vegetables | 16 ounces |
| Water | 4 cups |
| Chopped stewed tomatoes | 28 ounces (canned) |
| Beef bouillon cubes | 4 |
| White sugar | 1 tablespoon |
| Black pepper | ¼ teaspoon (or to taste) |
| Salt | To taste |
Instructions:
- Cook the beef: Place the beef chuck roast in a slow cooker and cook on High for 4-5 hours, or until tender. Add barley and bay leaf during the last hour of cooking.
- Prepare the vegetables: Remove the cooked beef from the slow cooker and chop it into bite-sized pieces. Discard the bay leaf. Set the beef, broth, and barley aside.
- Sauté the vegetables: Heat oil in a large stockpot over medium-high heat. Sauté the carrots, celery, onion, and frozen mixed vegetables until tender, about 5-7 minutes.
- Combine ingredients: Add water, stewed tomatoes, beef bouillon cubes, sugar, black pepper, and the beef-barley-broth mixture to the stockpot. Bring to a boil, then reduce heat and simmer for 10-20 minutes.
- Season and serve: Season the soup with salt and pepper to taste before serving.
