Best Moms Beef Barley Soup Recipes

INSTANT POT BEEF & BARLEY STEW

Instant Pot Beef & Barley Stew image

Instant Pot Beef & Barley Stew is a classic recipe with classic cooked-all-day flavors, but made in a flash in your pressure cooker. Full of flavorful beef broth, veggies, tender beef, and perfectly cooked barley. This Instant Pot stew makes a wonderful winter dinner.

Provided by Susie Weinrich

Categories Soup

Time 35m

Number Of Ingredients 15

Ingredients

1 yellow or white onion chopped
2 celery stalks, sliced
3 plump garlic cloves, chopped
1 1/2 cups carrots, sliced
1 tbsp oil
1/2 tsp each- onion powder & garlic powder
1 1/2 tbsp Worcestershire sauce
2 tsp beef base
1 tsp salt
1/2 tsp black pepper
1 1/2 lbs beef stew meat, cut into 1 inch chunks (can be anywhere from 1-1 1/2 lbs)
1 cup pearl barley (I use Bob's Red Mill brand)
32 oz beef broth or stock
1 cup water
1 tbsp tomato paste

Steps:

Add the oil, onions, carrots, celery, and garlic to the Instant Pot on saute mode. Saute for 5 minutes. Turn off saute mode.Add the onion powder, garlic powder, Worcestershire, salt, pepper, and beef base, stir to combine with the veggies.Add the stew meat, pearl barley, beef stock, and water.
Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release. Stir in the tomato paste.Serve!

MOM'S BEEF BARLEY SOUP

Mom's Beef Barley Soup image

The aroma in the Test Kitchen as we prepared this was nearly irresistible! We couldn't wait until it was finished and dig in. Let's just say, we weren't disappointed one bit!

Provided by Deb Lund

Categories Beef Soups

Time 3h30m

Number Of Ingredients 15

Ingredients

2 Tbsp oil, margarine or butter
4 ribs of celery sliced
1 large white or yellow onion diced
1/2 c finely diced green pepper
5 large carrots sliced into medallions
1-2 lb stew meat cut up 1/2 in cubes. you can use round steak or a well trimmed chuck roast as well
1/2+ c sherry, beef broth, water or dry red wine for pan deglazing
6 c beef broth
6 c water
1 tsp Lawry's seasoned salt or similar product. this is added to taste.
2 bay leaf
1 c pearled barley (or hulled barley which requires longer cooking time but provides more fiber)
1/2 tsp black pepper
1 can(s) beans (pinto or great northern whites) dained and rinsed
any veggies you may want to add. adding green beans, peas or similar veggies do not change the basic flavor of the soup.

Steps:

1. Add 1 tbsp of oil (or margarine/butter) to a large Dutch oven and brown beef in batches. Be sure to dry your beef off with some paper towels BEFORE you brown or the beef won't brown appropriately, it will just turn grey. You want the browning for flavor You can also do this in a frying pan and then transfer all the ingredients to a soup pot.
2. Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
3. Into the same pan now cleaned, add other tablespoon of oil.
4. Saute onions, green pepper and celery until soft. Add carrots and continue sauteing for 3-5 minutes
5. Add the meat and saute another 3-5 minutes. Add water and broth. (Or transfer to soup pot and then add all the ingredients.)
6. Add the bay leaf, seasoned salt and the pepper.
7. Bring to boil, turn down and gently simmer covered for about 1 hour.
8. Add pearl barley, Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb salt. You may need to add more seasoned salt or you may omit the salt earlier and season after the barley cooks. It depends on the broth you use. Some are very salty.
9. Add beans. You may stop with the beans or you may add any other veggies like peas, or green beans. Continue cooking for another 1/2 hour or so.
10. Serve with a crusty bread and a salad for a complete meal.

MOM'S ITALIAN BEEF BARLEY SOUP

Mom's Italian Beef Barley Soup image

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Provided by RUSTEE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 5h10m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds cubed beef chuck roast
5 cups water
4 cubes beef bouillon, crumbled
½ onion, chopped
1 (8 ounce) can tomato sauce
¾ cup uncooked pearl barley
salt and pepper to taste

Steps:

In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
Cover, and cook on Low for 5 hours.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 35.4 g, Cholesterol 107.4 mg, Fat 27.8 g, Fiber 5 g, Protein 29.7 g, SaturatedFat 11.1 g, Sodium 884.1 mg, Sugar 2.6 g