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Beef and Barley Soup Recipe

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This recipe for Beef and Barley Soup, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ali Kaminski


1 1/2 lb. beef chuck, cut into 2" pieces
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
3 cloves garlic, minced
1 onion, diced
2-3 carrots, chopped into 1/2" - 1" circles
2 tsp. fresh thyme leaves
12 oz. cremini mushrooms, cut into 1/4" - 1-2" slices
1/3-1/2 cup pearled barley
6 cups low-sodium chicken stock
1 1/2 tbsp. low-sodium soy sauce

In a large mixing bowl, pat beef dry with paper towels. Rub with salt and pepper. Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker.

Reduce heat to medium and add garlic, onions, carrots and thyme and season with pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker.

Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender. Serve immediately.




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