Description
Classic Beef Barley Soup is a comforting, hearty soup made with carrots, celery, onions, beef, and pearl barley. It’s also high-protein, high-fiber and freezer-friendly!
Equipment
5 1/2 quart Dutch Oven or Large Pot
Ingredients
1teaspoonolive oil
1-1/2lbsbeef stew meat, such as chuck beef or anything with marbling
1cupchopped carrots
1cupchopped onions
1/2cupchopped celery
2clovesgarlic, chopped
6cupswater
1 1/2teaspoonskosher salt, or more to taste
2drybay leaves
2/3cupdry pearled barley
fresh ground black pepper, to taste
Instructions
Heat a large heavy pot or dutch oven on medium heat.
- Add oil and beef, season with a little salt and brown meat a few minutes.
- When meat is browned, add the carrots, onion, celery and garlic to the pot and give it a good stir.
- 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.
Pressure Cooker/ Instant Pot Method:
- Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
- Cook in the pressure cooker high pressure for about 45 minutes, natural release, or until the beef is tender.
- 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.
Last Step:
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Notes
Makes 7 1/2 cups.
Nutrition
Serving: 11/2 cups, Calories: 336kcal, Carbohydrates: 27g, Protein: 32g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 453mg, Fiber: 6g, Sugar: 1.5g
