Beef Barley Soup
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
Scale
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
Instructions
- Salt and pepper the beef.
- 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®.)
- 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.
- 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.
- 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.
- Add the beef base, celery, onions, garlic, thyme and bay leaves to the slow cooker and stir.
- Cook on LOW for about 6 hours.
- Add the potatoes and carrots and cook for another hour.
- Add the barley and cook for another hour or so, until tender.
Notes
Photo credit: kurmanstaff on Visualhunt
Find it online: https://simplygreatrecipes.com/beef-barley-soup/