Hearty Slow Cooker Beef and Mushroom Barley Soup
A comforting and hearty soup featuring tender beef, nutty barley, and savory mushrooms, perfect for chilly days.
Prep time: 15 minutesCook time: 8 hoursServes: 6
Ingredients
2 lbs beef chuck roast, cubed
1 cup pearl barley
8 oz cremini mushrooms, sliced
4 carrots, chopped
3 celery stalks, chopped
1 large onion, diced
4 garlic cloves, minced
8 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 tbsp olive oil
Instructions
1. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
2. In the same skillet, sauté onions, garlic, carrots, and celery until soft, then add to the slow cooker.
3. Add mushrooms, barley, beef broth, Worcestershire sauce, thyme, salt, pepper, and bay leaves to the slow cooker.
4. Stir all ingredients together, cover, and cook on low for 7-8 hours or until beef is tender and barley is cooked through.
5. Remove bay leaves before serving.
Storage
Store soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
