Name: Beef Barley Soup
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
Ingredients: 1 (1 and ½ lbs.) chuck steak, cut into 1 inch cubes; 2 carrots, peeled and chopped roughly; 2 stalks of celery, trimmed and chopped; 1 onion chopped; 8 oz. mushrooms, sliced; 2 cloves garlic, minced; ¼ cup tomato paste; 6 cups low-sodium beef stock; 1 cup pearled barley; Salt; Black pepper

DESCRIPTION

Get the recipe for making beef barley soup on the stove and in the slow cooker.

Ingredients

Scale

1 (1 and ½ lbs.) chuck steak, cut into 1 inch cubes
2 carrots, peeled and chopped roughly
2 stalks of celery, trimmed and chopped
1 onion chopped
8 oz. mushrooms, sliced
2 cloves garlic, minced
¼ cup tomato paste
6 cups low-sodium beef stock
1 cup pearled barley
Salt
Black pepper

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Instructions

Put the meat, carrots, celery, onion, mushrooms, and garlic into a slow cooker or large pot.* Add the tomato paste and stir. Add the beef stock, barley, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Stir.
If using a slow cooker, cover it and cook on high for 4 hours or on low for 6 hours. If there is a lot of fat or scum on top, skim it off using a spoon and discard it. Stir and taste. Add more salt and pepper if desired. Serve.
If using the stovetop, bring the pot of ingredients to a boil over high heat. Reduce heat to a low simmer and cover and cook, stirring occasionally, until barley is cooked and meat is tender, about 1.5 hours. If there is a lot of fat or scum on top, skim it off using a spoon and discard it. Stir and taste. Add more salt and pepper if desired. Serve.

Notes

*You do not need to brown the meat and vegetables first to make this recipe. But if you want to brown them, the instructions are in the blog post above.