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This beef and barley soup is delicious, quick, and filling on a cold day. With ground beef, peeled barley, and vegetables, this healthy dinner is ready in about an hour. So delicious!
In our family, beef and barley soup is a nice break from the more common beef meatball soup or chicken noodle soup.
Unlike my grandmother and other classic beef and barley soup recipes, I like to make this soup with ground beef.
The little pieces of cooked hamburger go beautifully with the barley and end up in each bite, adding even more richness to the soup.
Ingredients:
- 1 pound boneless beef, cut into 1/2-inch pieces
- 1 1/2 cups thinly sliced carrots
- 1 1/2 cups thinly sliced celer
- 2/3 cup chopped onion
- 1 package pre-cut mushrooms (8 ounces)
- 2 tablespoons beef stock (not beef broth, it’s the base that makes beef stock)
- 8-10 cups water
- 1 large bay leaf
Beef and Barley Soup:
1 Brown the beef in a nonstick skillet until browned, stirring occasionally.
2 Remove the beef from the skillet and place in a slow cooker, add the carrots, celery, onion, mushrooms, beef stock, water, garlic, and bay leaf.
3 Cook on high for 1 hour, then add the pearl barley, reduce to low, and cook until the vegetables and beef are tender. Stir in the salt and pepper.
4 Discard the bay leaf.
Tips for cooking barley and beef stew:
Use tough cuts of meat – This is a great example of when to use tougher cuts of meat like a roast beef or shoulder. No need to buy expensive sirloin tips or anything like that.
Browing the beef adds a distinct flavor, but it’s not absolutely necessary. I love browning my beef, because I love the deep flavor it adds… but I’ve done it a few times without taking that extra step, and it still tastes delicious.