Cook the Soup
Cook on high heat for 1 hour.
Add pearl barley, then reduce heat to low and continue cooking until beef and vegetables are tender, about 45–60 minutes more.
Season and Serve
Remove the bay leaf.
Stir in salt and pepper to taste.
Serve hot with crusty bread for a complete meal.
Tips for Success✨ Tough Cuts Work Best: Chuck roast or shoulder is ideal for slow-cooked soups—no need for pricey sirloin.
✨ Browning Adds Flavor: While optional, browning the beef first gives a deeper, richer taste to your soup.
✨ Vegetable Variations: Feel free to add potatoes, parsnips, or turnips for extra heartiness.
✨ Storage: Soup keeps well in the fridge for up to 4 days or freezes beautifully for up to 3 months.⏱ Prep Time: 15 minutes | Cook Time: 1½–2 hours | Total Time: 1 hr 45 min
🍴 Servings: 6–8This Beef and Barley Soup is cozy, filling, and full of flavor, perfect for warming up on a cold day or anytime you crave a comforting, hearty meal.
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