Beef Barley Soup

Beef Barley Soup is a hearty and nutritious dish made with tender chunks of beef, barley, celery, onions, garlic, potato, carrots and a flavorful broth. It’s seasoned with herbs such as thyme and bay leaves to enhance its taste.

Barley is a type of cereal grain that belongs to the grass family (Poaceae). Its scientific name is Hordeum vulgare. Barley is one of the oldest cultivated grains in the world and is widely used in food, animal feed and various industrial applications. Beef Barley Soup is a very popular dish.

Key Characteristics of Barley

Nutrition: Barley is rich in dietary fiber, vitamins (particularly B vitamins) and minerals (such as selenium, magnesium and phosphorus)

Uses

• Food: Barley is often used in soups, stews and salads. It can be found in forms such as barley flour, pearl barley and barley flakes.
• Beverages: Barley is a key ingredient in the production of beer, whiskey and other alcoholic beverages.
• Animal Feed: Barley is commonly used as livestock feed due to its high energy and protein content.

Types: There are two main types of barley:

• Hulled Barley: This type has its outer husk removed and retains the bran layer, making it more nutritious.
• Pearl Barley: This type is more processed, with the bran and hull removed, resulting in a quicker cooking time but lower fiber content.

Cultivation: Barley is adaptable and can grow in a range of climates, although it thrives in cooler regions. It’s a valuable crop in areas of Europe, North America, and parts of Asia.

Health Benefits

Barley has been associated with various health benefits, including improved digestion due to its high fiber content, regulation of blood sugar levels and potential heart health benefits.

Beef Barley Soup

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Barley is rich in dietary fiber, vitamins (particularly B vitamins) and minerals (such as selenium, magnesium and phosphorus).

• Prep Time: 15 minutes
• Cook Time: 7 hours 10 minutes
• Total Time: 7 hours 25 minutes
• Yield: 8 to 10 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: International

Ingredients

Units USM Scale 1x2x3x

2 pounds stew meat (nicely marbled beef chunks)

Salt and pepper

2 tablespoons oil

10 cups water, divided

3 heaping tablespoons beef base

3 stalks celery, chopped

2 onions, chopped

5 cloves garlic, minced

1 teaspoon thyme

2 bay leaves

1 large potato, peeled and shredded

3 or 4 large carrots, peeled and shredded, about 2 cups

1 cup pearl barley, rinsed

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Instructions

1. Salt and pepper the beef.
2. In a large stockpot heat the oil over medium heat. (If you are using an Instant Pot® as a slow cooker, heat the oil in the Instant Pot®.)
3. When it is very hot, add about 1/3 of the meat. Brown for about 1 to 2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides Repeat with remaining meat in 2 more batches.
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 heaping tablespoons beef stock concentrate.
5. Remove the browned meat to a large slow cooker. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the slow cooker.
6. Add the beef base, celery, onions, garlic, thyme and bay leaves to the slow cooker and stir.
7. Cook on LOW for about 6 hours.
8. Add the potatoes and carrots and cook for another hour.
9. Add the barley and cook for another hour or so, until tender.

Notes

Photo credit: kurmanstaff on Visualhunt