The Best Beef and Barley Soup

Beef and Barley Soup is full of delicious beef and barley, tender veggies, and fresh herbs, to bring you an amazingly hearty soup your family will ask for all winter long.

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PRINTABLE RECIPE: https://thestayathomechef.com/beef-and-barley-soup/



Ingredients

2 pounds beef stew meat (cubed chuck roast)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, minced
2 cloves minced garlic
2 tablespoons tomato paste
8 cups beef broth
cup red wine
cup Worcestershire sauce
1 pounds red potatoes, cut into bite-sized chunks
4 carrots, peeled and sliced
4 celery ribs, sliced
4 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 teaspoon sugar
teaspoon dried oregano
teaspoon dried parsley
teaspoon paprika
cup pearl barley

Instructions

1 In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes

2 Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.

3 Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.

4 Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.

5 Add in the barley and let cook for another 60 minutes, stirring occasionally.

6 Remove thyme sprigs and bay leaves before serving.

7 Season with more salt and pepper to taste. Serve hot.

Slow Cooker Instructions:

1 Follow steps 1 and 2 to brown the beef and give an initial cook of the onion, garlic and tomato paste.

2 Then combine this and all remaining ingredients in a slow cooker.

3 Cook on low for 4 hours, add in barley, and then continue to cook for 2-3 more hours. Serve hot.

Instant Pot Instructions:

1 Using the saut setting on your Instant Pot, brown the chuck roast. Add onion and cook 6-8 minutes, until onion has started to brown.

2 Add all remaining ingredients to the pot, put the lid on and set pressure release valve.

3 Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.

4 Add barley to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.

5 Let pressure naturally release for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.

6 Serve hot.


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