Forktionary

Beef And Barley Soup With Mushrooms For The Crock Pot Recipe

This comforting and flavorful Beef and Barley Soup, slow-cooked to perfection in your crockpot, is a guaranteed crowd-pleaser! Imagine tender beef, earthy mushrooms, and chewy barley in a rich broth. Serve with crusty bread for dipping and a fresh salad for a complete and satisfying meal. For a cheesy, broiled twist, try our variation: top with Swiss cheese and baguette slices for a restaurant-quality upgrade!

Prep Time 30 mins
Cook Time 200 mins
Calories 226.2 kcal
Protein 23g
Rating 4.0 (1 Reviews)
Beef And Barley Soup With Mushrooms For The Crock Pot 134

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Barley Soup With Mushrooms For The Crock Pot

  • 1 ounce dried wild mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 1 1/2 pounds beef stew meat
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup pearl barley, rinsed
  • 1 (6 ounce) can tomato paste
  • 4 cups beef broth
  • 1/2 cup sour cream, for garnish
  • 1/4 cup chopped fresh dill, for garnish
  • 1-2 slices baguette, optional
  • 1/2 cup shredded Swiss cheese, optional

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How to Make Beef And Barley Soup With Mushrooms For The Crock Pot

  1. Soak 1 ounce dried mushrooms in 1 cup boiling water for 30 minutes. Strain through a fine-mesh sieve, reserving the soaking liquid.
  2. Finely chop the rehydrated mushrooms and set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  4. Add 1.5 pounds beef stew meat and cook, stirring occasionally, until browned on all sides.
  5. Transfer the beef to your slow cooker using a slotted spoon.
  6. Add 1 medium onion (chopped), 2 celery stalks (chopped), and 1 cup carrots (chopped) to the skillet. Cook, stirring occasionally, until softened (about 5-7 minutes).
  7. Add 2 cloves garlic (minced), 1 teaspoon salt, 1/2 teaspoon black peppercorns, 1 teaspoon dried thyme, and 1 bay leaf. Cook, stirring for 1 minute.
  8. Add 1 cup barley and stir to coat.
  9. Stir in 1 (6 ounce) can tomato paste, 4 cups beef broth, and the reserved mushroom liquid. Bring to a simmer.
  10. Transfer the mixture to the slow cooker with the beef.
  11. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender.
  12. Discard the bay leaf before serving.
  13. Ladle into bowls and garnish with sour cream and fresh dill, or for a cheesy variation, ladle into oven-safe bowls, top with 1-2 slices of baguette and shredded Swiss cheese, then broil for 2-3 minutes until cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

16g

Fat

16g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat Mushroom Recipes The Americas American Fall Recipes Slow Cooker

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Soups Stews Beef Grains Crock Pot Slow Cooker Meat Pasta Rice And Grains Equipment 4 Hours Or Less