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beef barley soup

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!
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon olive oil
  • 1.5 lbs beef stew meat (such as chuck beef or anything with marbling)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 0.5 cup chopped celery
  • 2 cloves garlic chopped
  • 6 cups water
  • 1.5 teaspoons kosher salt (or more to taste)
  • 2 dry bay leaves
  • 0.67 cup dry pearled barley
  • fresh ground black pepper to taste

Method
 

Preparation Steps
  1. Heat a large heavy pot or dutch oven on medium heat.
  2. Add oil and beef, season with a little salt and brown meat a few minutes.
  3. When meat is browned, add the carrots, onion, celery and garlic to the pot and give it a good stir.
  4. Add water, salt and bay leaves and bring to a boil.
  5. When boiling, reduce heat to low and cover.
  6. Simmer covered over low heat until the meat is very tender, about 1.5 - 2 hours.
  7. Add the barley, adjust the salt if needed and add fresh ground pepper.
  8. Simmer an additional 30-35 minutes, remove bay leaves and serve.
Pressure Cooker/ Instant Pot Method
  1. Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
  2. Cook in the pressure cooker high pressure for about 45 minutes, natural release, or until the beef is tender.
  3. 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.

Notes

This hearty beef barley soup is perfect for a cozy meal, packed with flavor and nutrients. It's also freezer-friendly, making it ideal for meal prep!