This Beef Barley Soup is rich, satisfying, comfort food in a bowl. A hearty and delicious soup, loaded with tender chunks of beef, barley, fresh herbs and veggies!
What Is the Best Beef for Beef Barley Soup?
The best beef for this soup is stewing beef! You can find it readily available in all grocery stores. It comes already cut into cubes, ready for you to just cook with it. If you cannot find stewing beef, go for collagen-rich cuts such as chuck or short rib. These cuts of beef are usually tough if you cook them for a short period of time, but become ultra tender when slow cooked over a long period of time.
What Is Barley?
Barley is a grain that is very similar in size and texture of brown rice. There are several different types of barley, so you’ll have to test them out to decide which is your favorite!
How to Make Beef Barley Soup in the Slow Cooker
-Sear the beef in a pot with olive oil.
-Transfer beef to a crockpot with the remaining ingredients except parsley.
-Cook on low 7 – 8 hours then stir in parsley.
How to Make Beef Barley Soup in the Instant Pot
Select “saute” setting on pressure cooker. Add oil.
Brown beef in 2 – 3 batches. Turn to “off” setting. Return all beef to Instant Pot.
Add remaining ingredients (except parsley) also reduce broth to 7 cups (since it doesn’t really steam off like other cooking methods).
Cover and set valve to “sealing” position. Select “manual mode” and adjust time to 20 minutes.
Once cooking time is up let pressure come down naturally for at least 10 minutes then carefully quick release any remaining pressure.
What about Leftovers?
Store leftover beef barley soup in an airtight container for 3-4 days.
REHEATING
Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat.
FREEZING
You can also store your leftovers in the freezer up to 6 months. I find it’s easiest to first transfer the soup to the fridge to thaw overnight, then heat it up using your preferred method.
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TOP Reviews:
I REALLY liked this recipe! I cooked the meat as directed then took it off the bone. Put all the other goodies back in the crockpot and cooked it on low for another 4 hours. Deepened the flavor. I will surely make this over and over again!
Easy and tasty recipe to make. I use canned mixed veggies instead of frozen, they are not as tough to chew. My family loves it. It is even good when made with little meatballs instead of beef cubes.
Has a wonderful sweet taste. I could hardly believe when my 2 year old asked for seconds!! Very hearty and filling. You’ll want to freeze some because it makes a lot. And be sure not to omit the barley, it really makes this dish.
This was really good and easy. Just through the stuff in and let it go. Tasted great but I needed a bigger crock than what I have. I had to cut recipe in 1/2.
it was awesome i have three girls two of which are very picky they wouldnt eat it (boy did they miss out!!!)our two year old loved it she doent eat anything either. we cooked it up in a stock pot instead of a crock.. replaced the tomatoes with two cans beef broth and four beef boullion cubes and i love barley so i made it with 1 1/2 cups. and a half tsp. pre crushed garlic a little bit of ingredient swapping but it was fantastic and easy to make the hubby made as i sat at the table and dictated…. it was fun
Good soup!! I used a can of corn and a small can of green beans instead of the frozen veggies because that’s what I had…it worked fine.
This is a great soup recipe. With a few minor changes it was something that even my picky husband liked. I left out the oil,replaced the tomatoes with beef broth and it was still great.Will make this again
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Ingredients
2 Pounds Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed
2 Tablespoons, Plus More As Needed Vegetable Oil
As Needed Salt
As Needed Black Pepper
1 Medium Onion, Diced
4-5 Large Carrots, Peeled and Diced
6 Large Cloves Garlic, Rough Chopped
16 Ounces Cremini Mushrooms, Trimmed and Quartered
1~~28 ounce Can Whole Tomatoes, Including Juice
1 Heaping Tablespoon Better than Bouillon~Beef Flavor, or 2 Large Bouillon Cubes
Beef Stock 64 Ounces
Fresh Thyme 4~6 Sprigs
Fresh Rosemary 1 Sprig
2 Dried Bay Leaves
3/4 Cup Pearl Barley
1 Cup Frozen Green Beans, Thawed and Well Drained
1/8 Teaspoon Granulated Sugar
1 1/2 Teaspoons Worcestershire Sauce
Instructions
1. Pat the meat dry with paper towels. Season lightly with salt and pepper. Heat 1 Tablespoon of oil in a large Dutch oven, over medium high heat until it begins to shimmer. Add the beef in batches and cook until well browned on all sides. Remove the browned meat to a plate and set aside. Continue with remaining beef, adding more oil as needed. Lower the heat through the browning process, as needed, if the meat or fond (little brown bits on the bottom of the pan) begin to burn.
2. Add onion and carrots to the pan, scraping bottom of pan to loosen any browned bits and cook over medium heat until they just begin to soften, about 4 minutes. Add the mushrooms and garlic and cook until mushrooms soften, another 4 minutes or so.
3. Return the browned beef, as well as any juices that have accumulated to the Dutch oven. Add 1/4 teaspoon black pepper to the pan. Crush the whole tomatoes with your hand and add to the pan. Add the rest of the ingredients and bring to a boil.
4. Reduce the heat and simmer, partially covered, until the barley is cooked and the beef is tender, about 1 hour.