Beef Barley Vegetable Soup
🕒 Prep Time: 20 minutes
🍳 Cook Time: 1.5 to 2 hours (or slow cooker/Instant Pot option)
🍽️ Serves: 6–8
🥄 Flavor: Savory, earthy, and filling
Ingredients:
Protein & Grains:
- 1 lb (450g) beef stew meat (chuck or round), cut into bite-sized pieces
- 3/4 cup pearled barley, rinsed
- Veggies & Aromatics:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 medium potato, diced (Yukon Gold or russet) (optional)
- 1 cup green beans or frozen peas (optional)
- 1 can (14 oz) diced tomatoes, with juice
Liquids & Flavor:
- 6 cups beef broth (or a mix of broth + water)
- 1 tbsp tomato paste (adds depth, optional)
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 bay leaves
- Salt & pepper to taste
Optional: a splash of Worcestershire sauce or balsamic vinegar for depth
🧑🍳 Instructions:
1. Sear the Beef
In a large soup pot or Dutch oven, heat olive oil over medium-high.
Remove and set aside.
2. Sauté Aromatics
In the same pot, add onion, carrots, and celery.
3. Deglaze & Build Soup
Stir in tomato paste and cook 1–2 minutes.
Add browned beef back to the pot.
Pour in beef broth, diced tomatoes (with juice), barley, herbs, bay leaves, and potatoes.
4. Finish & Serve
Remove bay leaves.
Taste and adjust salt, pepper, or add a splash of vinegar for brightness.
Serve hot with crusty bread or crackers.
🍲 Slow Cooker Option:
Add everything to the slow cooker.
Cook on Low for 7–8 hours or High for 4–5 hours.
⚡ Instant Pot Version:
Sauté beef and veggies using “Sauté” mode.
Add all remaining ingredients.
💡 Tips & Variations:
Want it thicker? Add a slurry of 1 tbsp cornstarch + water at the end.
Make it vegetarian: use mushrooms, veggie broth, and skip beef.