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
8 ounces pre-sliced mushrooms
2 tablespoons beef base (not broth)
8-10 cups water
1 large bay leaf
Brown the beef in a non-stick skillet over medium heat, stirring frequently until nicely browned.
Transfer the browned beef to a crockpot. Add the carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf.
Cook on high for 1 hour, then add the pearl barley. Reduce the heat to low and continue cooking until the beef and vegetables are tender.
Season with salt and pepper to taste. Discard the bay leaf before serving.
Cooking Tips:
Use a tougher cut of meat: Chuck roast is ideal here, as its toughness breaks down nicely during cooking, making it flavorful and tender.
Browning the beef is optional: While browning adds depth of flavor, you can skip this step if you're short on time, and the soup will still turn out great.
Enjoy this delicious and satisfying soup on a cozy night in!
