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Best Ever Beef and Barley Soup

A hearty and comforting soup loaded with tender beef, wholesome pearl barley, and flavorful vegetables simmered in a rich savory broth. This slow-cooked classic is perfect for chilly days and satisfying family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Comfort Food, Family Favorites, Main Course, Slow Cooker, Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 lb 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 oz mushrooms pre-sliced
  • 2 tbsp beef base
  • 8-10 cups water
  • 1 bay leaf large
  • 1 cup pearl barley uncooked
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic

Method
 

  1. Brown beef pieces in a non-stick skillet over medium heat, stirring frequently until browned on all sides.
  2. Transfer beef to a slow cooker. Add carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf.
  3. Cook on HIGH for 1 hour.
  4. Stir in pearl barley, reduce heat to LOW, and continue cooking until beef, barley, and vegetables are tender.
  5. Season with salt and black pepper to taste. Remove and discard bay leaf before serving.

Notes

For deeper flavor, use beef broth in place of some water. This soup thickens as it sits and tastes even better the next day.