Description

This Easy Beef Barley Soup is a hearty and nutritious meal perfect for comforting dinners. It features tender beef stew meat simmered with pearl barley, fresh vegetables, and aromatic herbs, creating a rich and flavorful broth. The recipe offers versatile cooking methods including Instant Pot, slow cooker, and stovetop, making it convenient for any kitchen setup.

Ingredients

Scale

Beef and Seasoning

2 lbs beef stew meat, cut into small pieces
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon fresh rosemary
4 bay leaves

Vegetables

1 cup onion, finely chopped
2 cups carrots, sliced in small pieces
1 cup celery, finely chopped

Other Ingredients

2 tablespoons tomato paste
2 quarts beef broth
1 cup pearl barley, uncooked
1 parmesan cheese rind (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Beef: Turn the Instant Pot to the sauté setting and heat the olive oil. Add the beef stew meat and cook until it is slightly browned, about 10 minutes. This step builds rich flavor and seals in the juices.
Add Ingredients and Pressure Cook: Add salt, pepper, garlic powder, fresh rosemary, bay leaves, onion, carrots, celery, tomato paste, beef broth, pearl barley, and the parmesan cheese rind to the Instant Pot without cooking them separately. Stir to combine all ingredients thoroughly. Seal the pot and pressure cook for 10 minutes.
Natural and Quick Release: After cooking, allow the Instant Pot to naturally release pressure for 15 minutes, then release any remaining pressure quickly. This ensures the beef and barley are tender and flavors meld perfectly.
Serve: Remove the bay leaves and parmesan rind from the soup. Stir to mix, then serve hot and enjoy the wholesome flavors.
Optional Crockpot Instructions: If using a slow cooker, optionally sauté the beef in a pan with olive oil until browned. Transfer the beef and all other ingredients to the slow cooker, stirring to combine. Cook on low for 6-8 hours or on high for 4-6 hours until beef and barley are tender. Remove bay leaves and parmesan rind before serving.
Optional Stovetop Instructions: Sauté beef in olive oil in a pot until browned. Add onion, carrots, and celery and sauté for an additional 5 minutes. Add spices, tomato paste, beef broth, barley, and parmesan rind, stirring well. Bring soup to a boil, then reduce heat to medium and simmer for 20-25 minutes. Remove bay leaves and parmesan rind before serving.

Notes

You can omit the parmesan cheese rind if you want a vegetarian version using vegetable broth instead of beef broth, but it adds depth of flavor.
For a gluten-free option, replace pearl barley with certified gluten-free grains such as quinoa or rice.
If you prefer a thicker soup, let it simmer longer on the stovetop or use the slow cooker setting for additional cooking time.
Adding fresh rosemary enhances the aromatic profile, but dried rosemary can be used if fresh is unavailable.
Adjust salt and pepper to taste after cooking, especially if using store-bought broth, which can vary in sodium content.

Prep Time: 15 minutes
Cook Time: 25 minutes (Instant Pot method, plus natural release time); 6-8 hours (slow cooker on low); 30-35 minutes (stovetop including sauté and simmer)
Category: Soup
Method: Instant Pot
Cuisine: American