1. Brown the Beef

In a skillet, brown the beef pieces over medium-high heat, stirring frequently to ensure all sides develop a nice caramelized surface. This step adds a deep umami flavor to the final soup and helps seal in juices.

Pro Tip: Don’t skip browning! It’s what gives the soup its rich, beefy foundation.

2. Transfer to Crock Pot

Once the beef is browned, transfer it to the crock pot. Add in the carrots, celery, onions, mushrooms, beef base, water, garlic, and bay leaves.

Set your Crock Pot to high heat and cook for 2 hours. During this time, the meat begins to tenderize, and the flavors start developing.

3. Add the Barley

After the initial 2 hours, stir in the pearl barley, reduce the heat to low, and continue cooking. Allow it to cook on low until the beef and vegetables are fully tender and the barley is plump and chewy—typically an additional 3–4 hours, depending on your slow cooker.

4. Season and Finish

Once everything is cooked and the soup has thickened:

• Stir in the salt and pepper to taste

• Remove and discard the bay leaves

Serve hot and enjoy a bowl full of rich, hearty comfort!