Ingredients:
– 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
– One 1/2 cups carrots, thinly sliced
– 1 1/2 cups celery, thinly sliced
– 2/3 cup onion, chopped
– 10-12 mushrooms, sliced
– 2 tablespoons beef base (enhances beef flavor)
– 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
Directions:
1. **Brown the Beef:**
In a skillet, brown the chuck roast pieces until well-browned, stirring frequently for even cooking.
2. **Transfer to Crockpot:**
Remove the browned beef from the skillet and transfer it to the crockpot.
3. **Add Vegetables and Flavorings:**
To the crockpot, add carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaves.
4. **Initial High Heat Cooking:**
Cook on high heat for the first 2 hours. This intensifies flavors as the ingredients meld.
5. **Incorporate Pearl Barley:**
After the initial 2 hours, add uncooked pearl barley to the crockpot. Turn down the heat to low and continue cooking until vegetables and beef reach desired tenderness.
6. **Seasoning:**
Stir in salt and pepper, adjusting to taste preferences. Taste before adding more salt and pepper due to the flavors developing during slow-cooking.
7. **Remove Bay Leaf:**
Before serving, remove and discard the bay leaves as they have imparted their flavor.
Conclusion:
This Crockpot Beef & Barley Soup is a slow-cooked masterpiece of comfort. The tender beef, wholesome barley, and aromatic vegetables create a satisfying and nourishing symphony of flavors. Ideal for family dinners or sharing with friends, let the crockpot work its magic, fill your home with the inviting aroma of simmering soup, and savor the goodness of this hearty Beef & Barley creation.