Description
This classic Beef Barley Soup is a hearty, protein-packed meal loaded with tender beef, wholesome barley, and flavorful vegetables. Perfect for meal prep, freezer-friendly, and ideal for cozy nights!
Ingredients
Units
Scale
- 1 teaspoon olive oil
- 1 1/2 lbs beef stew meat (chuck beef or marbled cuts)
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 6 cups water
- 1 1/2 teaspoons kosher salt (or more to taste)
- 2 dry bay leaves
- 2/3 cup dry pearled barley
- Fresh ground black pepper, to taste
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat.
- Add olive oil and beef, season lightly with salt, and brown for a few minutes.
- Stir in the carrots, onion, celery, and garlic, mixing well.
- Pour in water, add salt and bay leaves, then bring to a boil.
- Reduce heat to low, cover, and simmer for 1½ to 2 hours until the beef is tender.
- Stir in barley, adjust seasoning, and add black pepper.
- Simmer uncovered for 30–35 minutes until barley is tender.
- Remove bay leaves before serving.
Instant Pot Method:
- Follow the stovetop instructions through step 3.
- Add water, salt, and bay leaves, then secure the Instant Pot lid.
- Cook on high pressure for 45 minutes, then natural release.
- Unlock the lid, add barley, and use the sauté function to cook for 30 more minutes uncovered.
Notes
- For extra depth, use beef broth instead of water.
- Swap barley with quinoa or brown rice for a gluten-free version.
- Freezes well for up to 3 months—store in airtight containers.
Nutrition
- Serving Size: 1½ cups
- Calories: 336 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg