Description
A heartwarming beef and barley soup filled with rich flavors and wholesome ingredients, perfect for chilly evenings.
Ingredients
Scale
- 1 pound beef stew meat
- 1 cup pearl barley
- 4 cups beef broth
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In the Instant Pot (or slow cooker), brown the beef stew meat on all sides over medium-high heat.
- Add the diced onions, carrots, celery, and minced garlic to the pot, sautéing until the vegetables soften.
- Stir in the pearl barley along with the beef broth, dried thyme, and bay leaf. Season with salt and pepper.
- If using the Instant Pot, seal and set to high pressure for 25 minutes. For a slow cooker, cook on low for 6-8 hours.
- Once done, allow the pressure to release naturally. Remove and discard the bay leaf, then ladle the soup into bowls.
Notes
Serve with crusty bread or a fresh garden salad. This soup freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Instant Pot or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg