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Beef and Barley Soup Recipe

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4.3 from 61 reviews

This hearty Beef Barley Soup recipe combines tender chunks of marbled beef, fresh vegetables, and pearl barley simmered to perfection in a flavorful broth. Perfect for a nourishing meal, this soup can be made using a stovetop simmer method or quickly prepared in an Instant Pot for convenience. Its rich texture and balanced taste make it a comforting dish ideal for cooler days or anytime you crave a wholesome bowl of soup.

  • Total Time: 2 hours 30 minutes
  • Yield: 5 servings

Ingredients

Ingredients

  • 1 teaspoon 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 cloves garlic (chopped)
  • 6 cups water
  • 1 1/2 teaspoons 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 the Pot: Heat a large heavy pot or Dutch oven on medium heat to prepare for browning the meat.
  2. Brown the Beef: Add olive oil and the beef stew meat to the pot, season lightly with salt, and brown the meat for a few minutes to develop flavor.
  3. Add Vegetables: Once the meat is browned, add the chopped carrots, onions, celery, and garlic to the pot. Stir well to combine and let them cook briefly to release aromas.
  4. Add Liquids and Seasoning: Pour in 6 cups of water, add salt and the bay leaves. Bring the mixture to a boil over medium-high heat.
  5. Simmer Covered: Reduce heat to low, cover the pot, and let it simmer gently for about 1 1/2 to 2 hours until the beef is very tender.
  6. Add Barley and Season: Stir in the pearled barley, adjust the salt if necessary, and add fresh ground black pepper to taste.
  7. Final Simmer: Continue simmering the soup, covered, for an additional 30 to 35 minutes until the barley is tender. Remove bay leaves before serving.
  8. Instant Pot Option: Follow the initial steps to brown the meat and add vegetables. When adding water, secure the Instant Pot lid and cook on high pressure for 45 minutes until beef is tender. Perform a natural release.
  9. Add Barley in Instant Pot: After releasing pressure, unlock the lid, add barley, and cook uncovered for 30 minutes using the sauté function. Adjust seasoning before serving.

Notes

  • For a richer stew, consider browning the beef in batches to avoid crowding the pan.
  • Adjust salt and pepper to taste during final simmer to suit your preference.
  • Keep an eye on liquid levels during simmering; add more water if the soup becomes too thick.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • The Instant Pot method significantly reduces cooking time while preserving flavor and tenderness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/beef-and-barley-soup-recipe/