Beef Barley Soup Recipe
User Reviews
4.8
Beef Barley Soup Recipe
Description
This Beef Barley Soup starts by browning well-marbled beef stew meat in olive oil to develop flavor and seal in juices. The beef is then combined with diced carrots, onions, celery, and garlic, creating a classic base of aromatics. Water and bay leaves are added, and the mixture is simmered until the beef is tender and the flavors meld.
Pearled barley is added mid-way to cook until tender, lending a pleasantly chewy texture and thickening the soup. Seasoning with kosher salt and fresh ground black pepper ensures a balanced, hearty taste throughout the cooking process.
The soup yields approximately 7½ cups and serves well as a warming meal in colder months. Its ingredients and long simmer develop deep flavor and hearty texture, making it a satisfying option for those seeking a substantial but approachable stew.
Ingredients
- 1 teaspoon olive oil
- 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling)
- 1 cup carrot chopped
- 1 cup onion chopped
- 1/2 cup celery chopped
- 2 cloves garlic (chopped)
- 6 cups water
- 1 1/2 teaspoons kosher salt (or more to taste)
- 2 dry bay leaf
- 2/3 cup pearled barley dry
- black pepper to taste, fresh ground
Instructions
- Heat a large heavy pot or dutch oven on medium heat.
- Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
- Add oil and beef, season with a little salt and brown meat a few minutes.
- Cook in the pressure cooker high pressure for about 45 minutes, natural release, or until the beef is tender.
- When meat is browned, add the carrots, onion, celery and garlic to the pot and give it a good stir.
- 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.
- Add water, salt and bay leaves and bring to a boil.
- When boiling, reduce heat to low and cover.
- Simmer covered over low heat until the meat is very tender, about 1 1/2 - 2 hours.
- Add the barley, adjust the salt if needed and add fresh ground pepper.
- Simmer an additional 30-35, remove bay leaves and serve.
Notes
- This recipe produces about 7½ cups of soup, suitable for several servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 336kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 453mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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