The Best Beef and Barley Soup
User Reviews
5.0
51 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 50 mins
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Servings
8 Servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
The Best Beef and Barley Soup
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Beef and Barley Soup is full of delicious beef and barley, tender veggies, and fresh herbs, to bring you an amazingly hearty soup your family will ask for all winter long.
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Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 yellow onion minced
- 4 carrots peeled and sliced
- 4 celery ribs sliced
- 1 1/2 pounds red potatoes cut into bite-sized chunks
- 2 teaspoons minced garlic about 2 cloves
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 4 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh Rosemary
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2-1 cup pearl barley
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Instructions
- In a large pot or Dutch oven over medium-high heat, heat 2 tablespoons olive oil.
- Pat the 2 pounds beef stew meat dry with a paper towel.
- Add the beef stew meat to the pot and season with 1 teaspoon salt and 1 teaspoon black pepper. Sear until all sides are browned, about 8-10 minutes.
- While the beef is browning, chop the 1 yellow onion, and peel and slice the 4 carrots. Slice the 4 celery ribs. Cut the 1 1/2 pounds red potatoes into bite-sized chunks.
- Stir in the minced onion, 2 teaspoons minced garlic, and 2 tablespoons tomato paste. Cook for 4-5 minutes, until fragrant.
- Pour in the 8 cups beef broth, 1/2 cup red wine, and 2 tablespoons Worcestershire sauce, scraping the bottom of the pot to deglaze.
- Add the red potatoes, carrots, and celery. Season with 4 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 teaspoon granulated sugar, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, and 1/2 teaspoon paprika.
- Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 60 minutes.
- Stir in the 1/2-1 cup pearl barley and let cook for another 60 minutes, stirring occasionally.
- Remove the thyme sprigs and bay leaves before serving.
- Season with additional salt and pepper to taste. Serve hot.
Notes
- *If you want it more stew-like, add in extra barley
- Follow the recipe steps 1 and 2 to brown the beef and give an initial cook of the onion, garlic and tomato paste.
- Then combine this and all remaining ingredients in a slow cooker.
- Cook on low for 4 hours, add in barley, and then continue to cook for 2-3 more hours. Serve hot.
- Using the sauté setting on your Instant Pot, brown the chuck roast. Add onion and cook 6-8 minutes, until onion has started to brown.
- Add all remaining ingredients to the pot, put the lid on and set pressure release valve.
- Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
- Add barley to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.
- Let pressure naturally release for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
- Serve hot.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
32g
(11%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
70mg
(23%)
Sodium
971mg
(40%)
Potassium
1183mg
(34%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5339IU
(107%)
Vitamin C
13mg
(14%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 971mg | 40% |
| Potassium | 1183mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5339IU | 107% |
| Vitamin C | 13mg | 14% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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