Dinner

Beef Barley Soup Recipe

Browned beef simmers in a savory broth with carrots, onions, celery, and garlic, while pearled barley swells and thickens the soup. Each spoonful delivers tender, juicy meat and plump grains that soak up every drop of rich flavor.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Beef Barley Soup Recipe
Total
2 hr 40 min
Prep
10 min
Cook
2 hr 30 min
Serves
5

Nutrition per Serving

Calories
336
Protein
32g
Carbs
27g
Fat
11g
Fiber
6g
Sugar
2g
Sodium
453mg

Ingredients

  • 1 tsp olive oil
  • 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 clove garlic (chopped)
  • 6 cup water
  • 1 1/2 tsp kosher salt (or more to taste)
  • 2 dry bay leaves
  • 2/3 cup dry pearled barley
  • fresh ground black pepper (to taste)

Instructions

  1. Heat a large heavy pot or dutch oven on medium heat.
  2. Add oil and beef, season with a little salt and brown meat a few minutes.
  3. When meat is browned, add the carrots, onion, celery and garlic to the pot and give it a good stir.
  4. Add water, salt and bay leaves and bring to a boil.
  5. When boiling, reduce heat to low and cover.
  6. Simmer covered over low heat until the meat is very tender, about 1 1/2 - 2 hours.
  7. Add the barley, adjust the salt if needed and add fresh ground pepper.
  8. Simmer an additional 30-35, remove bay leaves and serve.
  9. Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
  10. Cook in the pressure cooker high pressure for about 45 minutes, natural release, or until the beef is tender.
  11. Unlock the lid and add the barley. Cook an additional 30 minutes uncovered by pressing the saute button. Taste for salt and adjust as needed.