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This amazing Beef and Barley Soup recipe is loaded with hearty beef chunks, healthy veggies, tender barley and has an amazing flavor that is both slightly smokey and rich. I think I have made it no less than 10 times over the past couple of months. Seriously, my family is in love with it. After tasting it for the first time, my teenage boys requested it to be made at least once a week. It’s that good! I’ve taken it to family parties, and served it at a lady’s luncheon…all with great reviews. It’s one of those simple, but wonderful recipes.
I’ve included instructions for the Instant Pot, Crock Pot and Stove Top cooking methods.
It’s a great way to get your veggies in!
I hope you get a chance to try it!
Ingredients
- 1 tsp olive oil
- 2 pounds stewing beef, cut into small pieces (about 1/2 inch each) and seasoned with salt and pepper
- 1 small onion, chopped
- 4 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 tsp garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 8 C water
- 8 tsp beef bullion granules
- 2 Tb Worcestershire sauce
- 1 1/2 tsp liquid smoke
- 2 bay leaves
- 1 1/2 tsp thyme
- 1 1/2 tsp parsley
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 C pearl barley
Instructions
INSTANT POT DIRECTIONS:
1. Set your instant pot to the sauté setting. Add the oil and allow it to heat through. Add the seasoned beef and cook for 7-8 minutes or until seared but not cooked all the way through.
2. Add all the rest of the ingredients, and place the lid on the instant pot with the vent shut.
3. Cook on high pressure for 30 minutes.
4. Allow the pressure to vent naturally, then remove the lid and give it a nice stir.
Serve and enjoy!
CROCK POT INSTRUCTIONS:
1. Grab a large skillet and heat over medium high heat. Add the oil and allow it to heat through. Add the seasoned beef and cook for 7-8 minutes or until seared but not cooked all the way through. Set aside on a plate and cover with foil.
2. Add a bit more oil to the pan and allow it to heat through. Add your veggies and cook until crisp tender.
3. Place the beef, veggies and all other ingredients into the crock pot. Cover and cook on high for 4 hours.
Serve and enjoy!
STOVETOP INSTRUCTIONS:
1. Grab a soup pour and heat it up over medium high heat. Add the oil and allow it to heat through. Add the seasoned beef and cook for 7-8 minutes or until seared but not cooked all the way through.
2. Add all other ingredients to the pot, cover and bring to a rolling boil. Reduce the heat and partially cover the pot (with the lid slanted to allow for some of the steam to escape). Cook at a nice simmer for 1 hour or until the veggies and beef are cooked through.
Serve and enjoy!
Recipe from Jamie Cooks It Up!
