Description

This Easy Beef Barley Soup is a hearty, comforting dish perfect for any season. Featuring tender beef stew meat, nutritious pearl barley, and a medley of vegetables simmered in rich beef broth with savory herbs and tomato paste, this soup is packed with flavor and texture. The recipe offers versatile cooking options including Instant Pot, slow cooker, and stovetop, catering to busy cooks seeking a satisfying homemade meal in under an hour or with a hands-off slow cook.

Ingredients

Scale

Beef and Seasonings

2 lbs beef stew meat, cut into small pieces
2 tablespoons olive oil
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 tomato paste
2 quarts beef broth
1 cup pearl barley, uncooked
1 parmesan cheese rind (optional)

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Instructions

Sauté the beef: Turn the Instant Pot on the sauté setting and heat the olive oil. Add the stew meat and sauté until it is slightly browned, about 10 minutes. This step enhances the flavor by caramelizing the meat’s exterior.
Pressure cook the soup: Once the meat is browned, add the salt, pepper, garlic powder, fresh rosemary, bay leaves, chopped onion, carrots, celery, tomato paste, beef broth, pearl barley, and the optional parmesan rind to the Instant Pot. Stir well to combine all ingredients. Seal the lid and set to pressure cook for 10 minutes. After cooking, allow a natural pressure release for 15 minutes, then perform a quick release for any remaining pressure.
Serve: Open the lid carefully, remove the bay leaves and parmesan rind, stir the soup, and serve hot.
Slow cooker option (optional): Heat olive oil in a pot and brown the beef as described. Transfer browned meat and all other ingredients into the slow cooker. Stir to combine. Cook on low for 6-8 hours or high for 4-6 hours. Remove bay leaves and parmesan rind before serving.
Stovetop option: Heat olive oil in a pot and brown the meat for about 10 minutes. Add onions, carrots, and celery and sauté for 5 additional minutes. Add spices, tomato paste, broth, barley, and parmesan rind, stir well. Bring to a boil over high heat, then reduce to medium and simmer for 20-25 minutes until barley is tender. Remove bay leaves and parmesan rind before serving.

Notes

Using the parmesan cheese rind adds depth and umami to the soup but is optional.
Ensure to remove bay leaves and parmesan rind before serving to avoid any bitter or tough bits.
Pearl barley can be substituted with other grains like farro or brown rice but will alter cooking times.
This soup tastes even better the next day as flavors meld.
Adjust seasoning at the end of cooking according to taste.