COMFORTING BEEF BARLEY SOUP
When the weather outside is nippy, we want a bowl of soup that's chock-full of beef, barley and veggies. It's the most delicious way to warm up. -Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat; saute carrot, celery and onion until tender, 4-5 minutes., Add broth, water, beef, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add peas; heat through, about 5 minutes.
Nutrition Facts : Calories 198 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
COMFORTING BEEF BARLEY SOUP (INSTANT POT) RECIPE
Provided by á-32
Number Of Ingredients 13
Steps:
- 1.Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. 2.Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat. 3.If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds. 4.IF USING A SLOW COOKER: Add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. 5.IF USING THE INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sautéed veggies in the instant pot, cover and pressure cook the meat for 13-16 minutes depending on the size of the stew meat. Allow the pressure to release before removing the lid. 6.FOR BOTH METHODS: Add the shredded potatoes and the barley and allow the soup to cook on the high setting (for the instant pot you hit the slow cook button) for 1 hour or until the potatoes and barley cook through. Season with additional seasonings to taste. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers. Notes: 1.Sometimes I like to spice things up by adding a little pinch of red pepper flakes along with the dried thyme too but this is purely optional.
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