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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✅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
• ½ cup red wine
• ⅛ cup Worcestershire sauce
• 1 ½ 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
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• ½ cup pearl barley
✅Instructions
1️⃣ 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
2️⃣ Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
3️⃣ 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.
4️⃣ Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
5️⃣ Add in the barley and let cook for another 60 minutes, stirring occasionally.
6️⃣ Remove thyme sprigs and bay leaves before serving.
7️⃣ Season with more salt and pepper to taste. Serve hot.
Slow Cooker Instructions:
1️⃣ Follow steps 1 and 2 to brown the beef and give an initial cook of the onion, garlic and tomato paste.
2️⃣ Then combine this and all remaining ingredients in a slow cooker.
3️⃣ Cook on low for 4 hours, add in barley, and then continue to cook for 2-3 more hours. Serve hot.
Instant Pot Instructions:
1️⃣ Using the sauté setting on your Instant Pot, brown the chuck roast. Add onion and cook 6-8 minutes, until onion has started to brown.
2️⃣ Add all remaining ingredients to the pot, put the lid on and set pressure release valve.
3️⃣ 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.
4️⃣ 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.
5️⃣ Let pressure naturally release for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
6️⃣ Serve hot.
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Pearl Barley and Chorizo Soup | Jamie Oliver
If you like minestrone, you're going to love this. Jamie's cooking up pearl barley, kale, smokey chorizo and a whole lotta veggies for this ultimate comforting soup. It's smoky, it's sweet and it's even pretty healthy - you've got to give it a go!
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For more nutrition info, click here:
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Beef Barley Stew | Crock Pot Recipe
Beef Barley Stew
Beef Barley Stew Ingredients:
1 tbs Olive Oil
2 lbs Beef Chuck Roast, cut into 1 cubes
Kosher Salt
Freshly Ground Black Pepper
8 oz Mushrooms, cut into thin slices
8 Carrots, peeled and sliced diagonally into 1/2 pieces
6 Cloves Garlic, minced
4 Yellow Potatoes, peeled and cut into 1 cubes
1 Yellow Onion, chopped
6 cup Low Sodium Beef Broth
1 cup Dry Red Wine
1/4 cup Tomato Paste
1 can Diced Tomatoes
1 tbs Dijon Mustard
1 tsp Dried Thyme
3/4 cup Pearl Barley
1 Bay Leaf
Chopped Fresh Parsley
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6 Ingredient Healthy Chicken Barley Soup! | The Recipe Rebel
This Chicken Barley Soup is hearty, healthy and made with 6 ingredients! Easily customizable and you can make it stovetop or slow cooker! (MORE BELOW)
Ingredients
1 tablespoon oil
3 large carrots peeled and chopped
2 ribs celery finely chopped
1/2 medium onion finely chopped
5 cups low sodium chicken broth
2 chicken breasts (about 300g total)
2/3 cup pearl or pot barley rinsed (120g)
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
In a large dutch oven or soup pot, heat oil over medium-high heat.
Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.
Add broth, chicken breasts (raw and whole), barley, salt and pepper.
Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.
Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.
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PRINTABLE RECIPE & NUTRITION INFO:
Beef & Barley Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 523
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Barley Soup
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. Chewy, nutty barley makes it so much more interesting than using just pasta or rice.
A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
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