Certainly! Here’s the recipe in English:
This hearty Beef and Barley Soup is the perfect comfort food for chilly days. Packed with tender chunks of beef, fresh vegetables, and nutty pearl barley, this soup is filling, flavorful, and nutritious. With the convenience of a slow cooker, you can set it and forget it until it’s time to enjoy a warm, satisfying meal. Let’s dive into the ingredients and step-by-step instructions!
Ingredients:
- 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups carrots, thinly sliced
- 1 1/2 cups celery, thinly sliced
- 2/3 cup onion, chopped
- 1 package pre-sliced mushrooms (8-ounce)
- 2 tablespoons beef base (different from beef broth, it’s a concentrated flavor base)
- 8-10 cups water
- 1 large bay leaf
- 1 cup uncooked pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
Directions:
Step 1: Brown the Beef
Start by heating a non-stick frying pan over medium-high heat. Add the cut pieces of chuck roast and brown them on all sides until golden brown. Stir frequently to ensure even cooking. Once browned, remove the beef from the pan and set it aside.
Step 2: Transfer to the Slow Cooker
Next, transfer the browned beef to your slow cooker (crockpot). Add the thinly sliced carrots, sliced celery, chopped onion, pre-sliced mushrooms, beef base, minced garlic, and the large bay leaf. Pour in the 8-10 cups of water, ensuring all ingredients are covered.
Step 3: Initial Cooking
Set your slow cooker to high heat and cook for one hour. This will allow the flavors to begin melding together.
Step 4: Add the Barley
After the first hour of cooking, add the uncooked pearl barley to the slow cooker. Stir everything gently to combine, making sure the barley is evenly distributed in the soup.
Step 5: Continue Cooking
Turn the slow cooker down to low heat and cook for an additional 4-6 hours or until the vegetables are tender and the beef is fully cooked. The exact cooking time may vary depending on your slow cooker, but you’ll know it’s done when the beef is tender and easily shreds with a fork.
Step 6: Season and Serve
Once the soup is fully cooked, remove the bay leaf and discard it. Taste the soup and adjust the seasoning with salt and black pepper to your liking. Serve the soup hot, and enjoy the hearty, comforting flavors!
Nutritional Information
(Per Serving – 1 cup)
- Calories: 280 kcal
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 650mg
- Total Carbohydrates: 25g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 20g
Why You’ll Love This Beef and Barley Soup
- Tender Beef: The chuck roast becomes incredibly tender after simmering in the slow cooker for hours, offering a melt-in-your-mouth texture.
- Nutritious Vegetables: The carrots, celery, and mushrooms add both flavor and texture, making each spoonful feel like a complete meal.
- Healthy Barley: Pearl barley adds a nutty flavor and is a great source of fiber, making the soup more filling and hearty.
- Easy Meal Prep: Since this soup is made in the slow cooker, it’s a great meal to prepare in advance. You can store leftovers in the fridge for up to 3-4 days or freeze them for later.
This Beef and Barley Soup is the ultimate comfort food, perfect for any season. Whether you’re enjoying it as a cozy dinner or using it as a protein-packed lunch, it’s guaranteed to be a hit. Let the slow cooker do all the work, and soon you’ll be savoring a rich, flavorful bowl of soup with minimal effort.