Beef and Barley Soup Recipe 
Ingredients:
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
1 ½ cups carrots, thinly sliced
1 ½ cups celery, thinly sliced
â…” cup onion, chopped
10-12 mushrooms, sliced
2 tablespoons beef base
8-10 cups water
1 or 2 large bay leaves
1 cup uncooked pearl barley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon garlic, minced
Directions:
Prepare the Beef:
In a large pot or Dutch oven, brown the chuck roast pieces over medium heat until they are nicely seared on all sides. Remove the beef from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add the sliced mushrooms and cook for an additional 3-4 minutes.
Add the Garlic:
Stir in the minced garlic and cook for about 1 minute until fragrant.
Simmer the Soup:
Return the seared beef to the pot. Add the beef base, bay leaves, and water. Stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
Cook the Barley:
After the beef has simmered, add the uncooked pearl barley to the pot. Season with salt and pepper. Continue to simmer the soup for another 45 minutes to 1 hour, or until the barley is cooked and the soup has thickened slightly.
Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Serving Suggestion:
Serve the Beef and Barley Soup hot with a side of crusty bread for a comforting and hearty meal.
Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours
Servings: 6
