Instructions
1. Brown the Beef (Optional but Recommended)
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Heat a non-stick skillet over medium-high heat.
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Brown the beef in batches, stirring frequently until all sides are golden.
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Transfer beef to a crockpot or large soup pot.
2. Combine Ingredients
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Add carrots, celery, onion, mushrooms, beef base, water, and bay leaf to the pot.
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Stir to combine.
3. Cook the Soup
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Cook on high heat for 1 hour.
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Add pearl barley, then reduce heat to low and continue cooking until beef and vegetables are tender, about 45–60 minutes more.
4. Season and Serve
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Remove the bay leaf.
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Stir in salt and pepper to taste.
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Serve hot with crusty bread for a complete meal.
Tips for Success
✨ 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: 6–8
This 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.
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