Description
This Easy Beef Barley Soup is a hearty and flavorful meal that can be made in an Instant Pot, Crockpot, or on the stovetop. It’s packed with tender beef, vegetables, and barley in a rich and savory broth.
Ingredients
Units
Scale
- 2 lbs beef stew meat, cut into small pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon fresh rosemary
- 4 bay leaves
- 1 cup onion, finely chopped
- 2 cups carrots, sliced in small pieces
- 1 cup celery, finely chopped
- 2 tablespoons tomato paste
- 2 quarts beef broth
- 1 cup pearl barley, uncooked
- 1 parmesan cheese rind (optional)
Instructions
- Sauté: Turn the Instant Pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes.
- Pressure Cook: When meat is browned, add spices, veggies, tomato paste, broth, barley, and parmesan cheese rind to the pot (all uncooked). Stir to combine. Set the pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it’s done, quick release remaining pressure.
- Serve: Remove bay leaves + parmesan cheese rind. Stir and enjoy!
Crockpot Instructions:
- (Optional) Sauté: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
- Slow Cook: Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.
- Serve: Remove bay leaves + parmesan cheese rind. Stir and enjoy!
Stovetop Instructions:
- Sauté: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes. When meat is browned, add veggies and sauté for an additional 5 minutes.
- Simmer: Add spices, tomato paste, broth, barley, and parmesan cheese rind to the pot (all uncooked). Stir to combine. Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes.
- Serve: Remove bay leaves + parmesan cheese rind. Stir and enjoy!
Notes
- Beef: You can use any type of beef stew meat for this recipe.
- Barley: Pearl barley is recommended for this recipe, but you can substitute with quick-cooking barley if you prefer. Adjust the cooking time accordingly.
- Parmesan Rind: Adding a parmesan cheese rind to the soup while it cooks adds a wonderful depth of flavor.
- Vegetables: Feel free to add other vegetables to your soup, such as potatoes, mushrooms, or green beans.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
