Beef and Barley Soup

Beef and Barley Soup is a hearty and comforting dish that’s perfect for chilly days or when you need a nourishing meal. Packed with tender beef, wholesome barley, and a medley of vegetables, this soup delivers a rich and satisfying flavor. It’s easy to prepare and makes an excellent option for meal prep, as it tastes even better the next day.

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Ingredients

• 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces: Provides tender, flavorful bites of beef.
• 1 1/2 cups carrots, thinly sliced: Adds sweetness and color.
• 1 1/2 cups celery, thinly sliced: Contributes a fresh, aromatic flavor.
• 2/3 cup onion, chopped: Enhances the soup’s depth of flavor.
• 1 package pre-sliced mushrooms (8 ounces): Adds an earthy and savory element.
• 2 tablespoons beef base: Concentrated for a rich, beefy flavor.
• 8-10 cups water: Forms the base of the broth.
• 1 large bay leaf: Infuses the soup with subtle herbal notes.

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Preparation Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 6-8

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Instructions

1. Prepare the Beef:
   • Heat a large soup pot or Dutch oven over medium-high heat. Add a drizzle of oil if desired.
   • Sear the chuck roast pieces until browned on all sides, then remove them and set aside.
2. Cook the Vegetables:
   • In the same pot, add the carrots, celery, onion, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Build the Broth:
   • Return the beef to the pot. Stir in the beef base, ensuring it dissolves evenly.
   • Add 8 cups of water and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
4. Simmer and Thicken:
   • Cover the pot and simmer the soup for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the flavors are well combined. Add additional water if needed to reach your desired consistency.
5. Adjust Seasoning:
   • Taste the soup and season with salt and freshly ground black pepper as needed.
6. Serve:
   • Remove the bay leaf before serving. Ladle the soup into bowls and serve warm with crusty bread or crackers on the side.

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Tips for Success

• Beef Selection: Use boneless chuck roast for a tender and flavorful result. Trim excess fat for a leaner soup.
• Barley Add-In: If desired, add 1/2 cup of pearl barley during the last 45 minutes of cooking for a hearty twist.
• Vegetable Variations: Feel free to add diced potatoes, parsnips, or green beans for extra flavor and nutrition.
• Leftovers: This soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.

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Beef and Barley Soup is a timeless classic that brings together wholesome ingredients and comforting flavors. It’s a satisfying meal that’s as delicious as it is nourishing!