This Herb-Infused Crockpot Beef Barley Soup is your go-to comfort meal for those chilly days. With tender beef, hearty barley, and a fragrant herb blend, it’s your perfect cozy companion. Let’s dive into a dish that’s both nourishing and satisfying.
Beef chuck roast provides a rich and hearty base. Its connective tissue breaks down beautifully during slow cooking, making it tender and flavorful. Pearl barley is the secret to a satisfying texture, offering a nutty flavor and chewy bite. Beef broth and water are the liquid foundation, enhancing the beefy flavor. Carrots and celery add natural sweetness and earthiness, while onion and garlic bring aromatic depth. Mushrooms contribute umami richness, and the herb blend of bay leaves, thyme, and rosemary infuses the soup with warm, woodsy notes. A touch of black pepper and salt seasons it perfectly. Olive oil aids in browning and flavor, while Worcestershire sauce adds a tangy, savory finish. Finally, fresh parsley brightens the dish when garnished just before serving.
This soup pairs beautifully with a slice of crusty bread or a simple side salad. For extra heartiness, consider serving it alongside a plate of roasted root vegetables. A nice glass of red wine complements the flavors wonderfully, bringing warmth to your meal.
Start by heating your olive oil in a skillet over medium heat. Once it shimmers, it’s time to brown that beef chuck roast. You want to sear each side until it’s golden brown; this step locks in the flavors and adds depth to your soup. Once the beef is browned, move it over to your waiting crockpot.
Without wasting any of that flavorful fond in the skillet, toss in your onions, garlic, and mushrooms. Sauté them until they’re soft and the onions turn translucent. This should take about 5-7 minutes. When they’re ready, transfer them to the crockpot to join the beef.
Now, add the carrots, celery, and pearl barley to the pot. Pour in the beef broth and water, then sprinkle in your bay leaves, thyme, rosemary, salt, and pepper. Give everything a good stir to combine the ingredients and cover. Set your crockpot to low and let it cook for 6-8 hours. This is when the magic happens—the slow cooking melds all the flavors together.
After the hours have ticked by and your kitchen smells divine, stir in the Worcestershire sauce and give it a taste. Adjust the seasonings if needed.
Before you ladle this hearty soup into bowls, don’t forget the finishing touch. A sprinkle of fresh parsley adds a pop of color and a hint of freshness to each serving.
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