Description
This Easy Beef Barley Soup recipe is a hearty and comforting meal perfect for any day. Made with tender beef stew meat, nutritious pearl barley, and a medley of vegetables, it’s packed with flavor and texture. Whether you use an Instant Pot for a quick dinner, a slow cooker for set-it-and-forget-it convenience, or the stovetop for a traditional approach, this soup delivers warmth and satisfaction in every bowl.
Ingredients
Scale
Beef and Seasonings
- 2 lbs beef stew meat, cut into small pieces
- 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 olive oil
- 2 tablespoons tomato paste
- 2 quarts beef broth
- 1 cup pearl barley, uncooked
- 1 parmesan cheese rind (optional)
Instructions
- Sauté Meat: Turn the Instant Pot on the sauté setting and heat olive oil. Add the beef stew meat and cook until slightly browned, about 10 minutes.
- Add Ingredients to Instant Pot: Once the meat is browned, add salt, pepper, garlic powder, fresh rosemary, bay leaves, onion, carrots, celery, tomato paste, beef broth, pearl barley, and the parmesan rind (if using). Stir to combine all ingredients.
- Pressure Cook: Seal the lid on the Instant Pot and pressure cook for 10 minutes. Allow the pot to naturally release pressure for 15 minutes, then quick release any remaining pressure.
- Serve: Remove the bay leaves and parmesan rind. Stir the soup well and enjoy hot.
- Optional Slow Cooker Method – Sauté Meat: In a pan, heat olive oil and brown the beef stew meat for about 10 minutes.
- Slow Cook: Transfer the browned meat and all other ingredients into the slow cooker, stirring to combine. Cook on low for 6-8 hours or high for 4-6 hours.
- Serve: Remove bay leaves and parmesan rind, stir, and enjoy the soup.
- Stovetop Method – Sauté Meat and Vegetables: Heat olive oil in a pot, brown the meat for 10 minutes, then add onions, carrots, and celery and sauté for 5 more minutes.
- Simmer Soup: Add salt, pepper, garlic powder, rosemary, bay leaves, tomato paste, beef broth, pearl barley, and parmesan rind. Stir to combine and bring to a boil over high heat. Reduce heat to medium and simmer for 20-25 minutes until barley is tender.
- Serve: Remove bay leaves and parmesan rind. Stir well and serve hot.
Notes
- You can omit the parmesan rind for a vegetarian-friendly version but it does add a delicious depth of flavor.
- Adjust seasoning to taste; salt and pepper levels can be increased based on preference.
- For a thicker soup, cook longer on the stovetop or slow cooker to soften the barley more.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
- If using Instant Pot, natural release helps maintain tenderness and flavor.
