Beef Barley Soup Recipe
Beef Barley Soup is a warm and satisfying dish that features a delightful mix of carrots, celery, onions, tender beef, and pearl barley. This nutritious soup is not only rich in protein and fiber but also perfect for storing in the freezer!
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Ingredients
- 1 teaspoon olive oil
- 1-1/2 lbs beef stew meat
- 1/2 cup chopped celery
- 2 cloves garlic
- 6 cups water
- 1 1/2 teaspoons kosher salt
- 2 dry bay leaves
- 2/3 cup dry pearled barley
- fresh ground black pepper
- 1 cup chopped carrots
- 1 cup chopped onions
Equipment Needed
- 5 1/2 quart Dutch Oven or Large Pot
Instructions
- 1
Begin by warming a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Pour in some oil and add the beef, lightly seasoning it with a pinch of salt before allowing it to brown for a few minutes.
- 3
Once the beef has developed a nice brown color, incorporate the chopped carrots, diced onion, celery, and minced garlic into the pot, stirring well to combine.
- 4
Pour in water, add salt, and toss in the bay leaves, then bring the mixture to a boil.
- 5
When the soup reaches a rolling boil, lower the heat to a simmer and cover the pot.
- 6
Allow the soup to cook gently, covered, for approximately 1 ½ to 2 hours, or until the meat is fork-tender.
- 7
Stir in the barley, taste for seasoning, adjusting the salt if necessary, and add freshly ground pepper to your liking.
- 8
Continue to simmer uncovered for an additional 30 to 35 minutes, remove the bay leaves, and prepare to serve.
- 9
Follow the initial steps with the meat and carrots as directed above. When adding the water, secure the lid tightly.
- 10
Set the pressure cooker to high pressure and cook for around 45 minutes, allowing for a natural release until the beef is tender.
- 11
Once the cooking time is complete, carefully unlock the lid and mix in the barley. Cook for another 30 minutes without the lid by using the sauté function, tasting for salt and adjusting as needed.
Nutrition Information
Notes & Tips
- Makes 7 1/2 cups.