Slow-Cooked Beef and Barley Soup: Comfort in Every Spoon

Serve the soup hot with fresh bread or a side salad. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Variations:

Add diced potatoes or parsnips for extra heartiness.

Substitute mushrooms with your favorite variety, such as cremini or shiitake.

For a spicier version, add a pinch of red pepper flakes.

FAQ:

Can I use stew beef instead of chuck roast?
Yes, stew beef works well but may be less tender than chuck roast after slow cooking.

Is pearl barley necessary?
Pearl barley gives the soup its classic texture, but you can substitute with other grains like farro or quinoa if preferred.

Can I prepare this soup in advance?
Absolutely. Prepare all ingredients and refrigerate overnight before cooking, or make the full soup ahead and reheat when needed.

What if I don’t have a crock pot?
You can make this soup on the stovetop by simmering for 2-3 hours until beef and barley are tender.