This Hearty Slow Cooker Beef and Mushroom Barley Soup is the ultimate comfort food, perfect for chilly days when you crave something warm and nourishing. Let the slow cooker do the work while you enjoy a rich, satisfying meal that's packed with flavor and texture.
Beef chuck roast: Provides a hearty, tender base when slow-cooked. Pearl barley: Adds a chewy, nutty texture that complements the beef. Cremini mushrooms: Offer an earthy depth to the soup. Carrots and celery: Bring a sweet, aromatic balance to the savory ingredients. Onion and garlic: Essential for building flavor. Beef broth: The liquid backbone that ties everything together. Worcestershire sauce: A splash for umami richness. Dried thyme: Infuses a subtle herbal note. Salt and black pepper: Basic seasoning to enhance all flavors. Bay leaves: For a gentle, aromatic fragrance. Olive oil: Used for browning meat and sautéing vegetables.
Serve this soup with a crusty loaf of bread to soak up the broth. A side of mixed greens with a light vinaigrette complements the hearty soup well. For a cozy touch, top with a sprinkle of freshly chopped parsley or a dollop of sour cream.
Start by heating up your skillet over medium-high heat and add the olive oil. Once it's shimmering, toss in the beef cubes and brown them on all sides. This step locks in the juices and brings out a deeper flavor. Transfer the browned beef into your slow cooker.
In the same skillet, without cleaning it (because all those tasty bits are pure gold), add the onions, garlic, carrots, and celery. Sauté these until they're soft and the onions are translucent. Then, scrape everything into the slow cooker with the beef.
Now, it's time to add the rest of the ingredients: mushrooms, barley, beef broth, Worcestershire sauce, thyme, salt, pepper, and bay leaves. Give it a good stir to mix everything well. Cover and set your slow cooker to low. Let it cook for 7-8 hours. The beef should be tender, and the barley cooked through. Before serving, remember to fish out the bay leaves.
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