Description
This Easy Beef Barley Soup recipe is a hearty and comforting dish perfect for any occasion. Featuring tender beef stew meat, nutritious barley, and a blend of vegetables simmered in rich beef broth, it’s a nourishing meal that can be prepared quickly in an Instant Pot, slow cooker, or on the stovetop. Infused with herbs like rosemary and bay leaves and enhanced with a touch of parmesan rind, this soup is full of deep savory flavors.
Ingredients
Scale
Meat and Oils
- 2 lbs beef stew meat, cut into small pieces
- 2 tablespoons olive oil
Spices and Herbs
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon fresh rosemary
- 4 bay leaves
Vegetables
- 1 cup onion, finely chopped
- 2 cups carrots, sliced in small pieces
- 1 cup celery, finely chopped
Other Ingredients
- 2 tablespoons tomato paste
- 2 quarts beef broth
- 1 cup pearl barley, uncooked
- 1 parmesan cheese rind (optional)
Instructions
- Sauté the Meat: Turn the Instant Pot on Sauté setting and heat the olive oil. Add the beef stew meat and sauté until it is slightly browned, which should take about 10 minutes. This step helps develop rich flavor through caramelization.
- Add Ingredients to Pot: Once the meat is browned, add salt, pepper, garlic powder, fresh rosemary, bay leaves, chopped onion, carrots, celery, tomato paste, beef broth, uncooked pearl barley, and the optional parmesan rind to the pot. Stir everything thoroughly to combine all ingredients evenly.
- Pressure Cook the Soup: Seal the Instant Pot and set it to pressure cook for 10 minutes. After the cooking time completes, allow the pressure to naturally release for 15 minutes, then perform a quick release to let out any remaining pressure.
- Serve: Carefully remove the bay leaves and parmesan cheese rind from the pot. Give the soup a good stir, then ladle it into bowls and enjoy the hearty beef barley soup.
- Slow Cooker Option – (Optional Sauté): In a pot on the stovetop, heat olive oil and brown the beef stew meat for about 10 minutes.
- Slow Cooker Cooking: Transfer the browned meat and all other ingredients into a slow cooker. Stir to combine. Cook on low for 6-8 hours or on high for 4-6 hours until the meat is tender and barley is fully cooked.
- Serve from Slow Cooker: Remove bay leaves and parmesan rind, stir the soup, and serve hot.
- Stovetop Option – Sauté: Heat olive oil in a large pot and sauté the beef stew meat until lightly browned, about 10 minutes. Add the onion, carrots, and celery and continue sautéing for an additional 5 minutes until vegetables are softened.
- Stovetop Simmering: Add the salt, pepper, garlic powder, rosemary, bay leaves, tomato paste, beef broth, pearl barley, and parmesan rind to the pot. Bring the soup to a boil over high heat, then reduce to medium heat and simmer uncovered for 20-25 minutes until the barley and meat are tender.
- Serve: Remove bay leaves and parmesan rind before serving. Stir well and enjoy your flavorful beef barley soup straight from the stovetop.
Notes
- You can omit the parmesan rind if you prefer a dairy-free version, though it adds a nice depth of umami to the soup.
- Make sure to remove bay leaves before serving as they are not edible.
- Pearl barley can be substituted with hulled barley, but cooking time may need to be increased if using hulled barley.
- This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
- For thicker soup, reduce the amount of broth or cook uncovered to evaporate some liquid.
