Beef Barley Soup

Serving: This soup is perfect on its own or served with a slice of buttered bread or garlic bread for dipping.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 3 months. Just let it cool completely before transferring to freezer-safe containers.

Variations
Add Greens: For extra nutrition, stir in some spinach, kale, or peas during the last 10 minutes of cooking.

Use Different Meat: You can substitute the chuck roast with other cuts of beef, such as brisket or stew meat.

FAQ
Can I use a slow cooker for this recipe?
Yes! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Add the barley, broth, and seasonings, and cook on low for 6-8 hours or high for 3-4 hours until the meat is tender and the barley is cooked.

Can I use a different type of grain?
Yes, you can use quinoa, rice, or farro instead of barley for a different texture and flavor.

This Beef Barley Soup is perfect for cozying up on chilly days! It’s hearty, flavorful, and guaranteed to warm you from the inside out.