Beef and Barley Soup Recipe
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 (a concentrated flavoring, not broth)
8-10 cups water
1 or 2 large bay leaves
1 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic, minced

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Prepare the Ingredients:
Trim the chuck roast and cut it into 1-inch pieces.
Thinly slice the carrots and celery.
Chop the onion and slice the mushrooms.
Mince the garlic if not already prepared.
Brown the Beef:
In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
Add the beef pieces and brown them on all sides. This should take about 5-7 minutes.
Remove the beef from the pot and set it aside.
Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery.
Cook until the vegetables are softened, about 5 minutes.
Add the sliced mushrooms and minced garlic. Cook for an additional 3 minutes.
Combine Ingredients:
Return the browned beef to the pot.
Add the beef base, water, and bay leaves.
Stir in the uncooked pearl barley.
Season and Simmer:
Season with salt and pepper.
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for about 1-1.5 hours, or until the beef is tender and the barley is cooked.
Adjust Seasoning:
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving.
Serve:
Ladle the Beef & Barley Soup into bowls and enjoy it hot.
Notes:
You can add other vegetables such as peas or corn for extra flavor and texture.
Serve with crusty bread for a complete meal.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat thoroughly before serving.