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Step 1: Brown the Beef
• In a non-stick frying pan, brown the beef over medium-high heat until each piece is browned, stirring frequently to ensure even cooking. Browning the beef adds flavor and helps seal in juices.
Step 2: Add Ingredients to Crockpot
• Remove the browned beef from the pan and place it in the crockpot. Add the sliced carrots, celery, chopped onion, mushrooms, beef base, and water to the crockpot. Stir in the garlic and bay leaf, making sure everything is well combined.
Step 3: Start Cooking
• Cover and cook on high heat for one hour to start the cooking process. This will allow the flavors to begin melding and the vegetables to soften slightly.
Step 4: Add the Barley and Continue Cooking
• After the first hour, add the pearl barley to the crockpot. Stir to incorporate, then reduce the heat to low and continue cooking until the vegetables and beef are tender, about 2-3 hours. The barley will absorb the flavors of the broth as it cooks, giving the soup a hearty texture.
Step 5: Season and Serve
• Once the beef and vegetables are tender, discard the bay leaf. Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and serve hot.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
• Freezer: Freeze the soup in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
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