This Beef & Barley Soup is a warm, hearty, and deeply comforting slow-cooked classic. Tender chunks of chuck roast simmer slowly with carrots, celery, mushrooms, onion, and pearl barley, creating a rich and savory broth with incredible depth of flavor. Using beef base instead of broth intensifies the beefiness, while the long cook time in the crock pot transforms the ingredients into a satisfying, wholesome soup. Perfect for chilly days or whenever you need a filling, nourishing meal that cooks itself.
Prep Time: 15 minutes 🕒 | Cook Time: 4–6 hours 🍳 | Total Time: 4–6 hours ⏳ | Servings: 6–8 servings 🍴 | Kcal: 280 per serving 🧮
Ingredients
- 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
- 1 1/2 cups carrots, cut thin
- 1 1/2 cups celery, thinly sliced
- 2/3 cup onion, chopped
- 10–12 mushrooms, sliced
- 2 tablespoons beef base
- 8–10 cups water
- 1–2 large bay leaves
- 1 cup uncooked pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon garlic
