Beef Barley Soup

Ingredients:

Water 9-10 cups

Half cup chopped onion

1 cup pearl barley

Large bay leaf 1

1 pound boneless chuck roast, cut into small pieces

1 and a half cups sliced carrots

Sliced celery 1 and a half cups

Sliced mushrooms 8 ounces

Beef base 2 tbsp You can also use beef stock here, but the beef base works wonders and I only need to use 2 tbsp for this recipe

Instructions:

Step 1:

Take a pan and cook the beef according to your taste as the cooking you like your meat.

Step 2:

When your beef is ready, add it to a slow cooker.

Add carrots, water, bay leaf, onion, celery, mushrooms and beef base.

Step 3:

Cook over high heat then add the barley.

Season with salt and pepper to taste and cook until the beef and vegetables are done to your requirements.

Step 4:

Remove the bay leaf and serve in a dish with fish crackers, chili sauce, soy sauce and lemon.

Enjoy !

Notes:

Versatile Meat Options: This soup recipe can accommodate various cuts of beef, including stew meat or ground beef, offering flexibility in flavor and texture.

Cooking Methods: While the slow cooker is convenient, the soup can also be prepared on the stovetop, adjusting cooking times to achieve tender beef and perfectly cooked vegetables.

Grain Substitutions: Pearl barley can be substituted with other grains like farro, quinoa, or rice based on personal preference or availability.

Vegetarian Variation: To make a vegetarian version, omit the beef and use vegetable broth with added mushrooms or other vegetables for a flavorful alternative.

Freezing and Storage: Beef Barley Soup freezes well, allowing for convenient meal prep. Ensure proper cooling before transferring to airtight containers or freezer bags for storage.

Beef Base vs. Beef Stock: Beef base provides concentrated flavor but can be substituted with beef stock, adjusting quantities for desired taste intensity.

Slow Cooker Cooking Time: For optimal results in the slow cooker, cook on high for 4-6 hours or low for 8-10 hours until the beef is tender and vegetables are cooked to preference.

Using Pre-cooked Beef: Utilizing pre-cooked or leftover roast beef reduces cooking time significantly, making this soup a practical choice for using up leftovers.

Pairing Suggestions: Serve Beef Barley Soup with crusty bread, dinner rolls, or a light salad to complement its hearty flavors.

Make-Ahead and Reheating: Prepare the soup in advance and store leftovers in the refrigerator for a few days. Reheat on the stovetop or in the microwave, adding extra liquid if needed to adjust consistency.

Nutrition Information:

Serving Size: 1 cup (approximately)

Frequently Asked Questions:

Can I use a different type of meat besides chuck roast?

Yes, you can use other cuts of beef like stew meat or even ground beef if you prefer.

Just adjust the cooking time to ensure the meat is tender.

Can I make this soup on the stovetop instead of using a slow cooker?

Absolutely, you can make this soup on the stovetop.

Follow the same instructions, but simmer it over low to medium heat until the beef and vegetables are cooked through and the barley is tender.

What can I substitute for pearl barley?

If you don’t have pearl barley, you can use other grains like farro, quinoa, or even rice.

Adjust the cooking time according to the grain you choose.

Is there a vegetarian version of this soup?

Yes, you can make a vegetarian version by omitting the beef and using vegetable broth or water with vegetable bouillon as a base.

Add more mushrooms or other vegetables for extra flavor.

Can I freeze Beef Barley Soup for later?

Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags.

It can be stored in the freezer for up to three months.

When reheating, you may need to add some extra liquid.

Can I use beef stock instead of beef base?

Yes, you can substitute beef stock for beef base.

However, beef base is more concentrated, so you may need to use more beef stock to achieve a similar flavor.

Start with the same amount and adjust to taste.

How long should I cook the soup in a slow cooker?

When cooking this soup in a slow cooker, it’s recommended to cook it on the high setting for about 4-6 hours or on the low setting for 8-10 hours, or until the beef is tender, and the vegetables and barley are cooked to your liking.

Can I use pre-cooked or leftover roast beef instead of cooking fresh beef?

Yes, using pre-cooked or leftover roast beef is a great way to save time.

Simply shred or cut the cooked beef into bite-sized pieces and add it to the slow cooker along with the other ingredients.

This will significantly reduce the cooking time.

What can I serve with Beef Barley Soup?

This soup pairs well with crusty bread, dinner rolls, or a simple green salad.

Some people also enjoy it with a sprinkle of grated Parmesan cheese on top.

Can I prepare this soup in advance and reheat it later?

Yes, Beef Barley Soup reheats well.

Store any leftovers in the refrigerator for up to 3-4 days.

Reheat on the stovetop or in the microwave until heated through.