Beef and Barley Soup

Beef-and-Barley-Soup-recipes
Beef-and-Barley-Soup

A hearty Stew that will leave the house smelling delicious and is a definitely crowd pleaser.

 

Zehra

- Zehra, The FitNest

Ingredients

  • salt and pepper
  • 2 tablespoons oil
  • 10 baby bella mushrooms, quartered
  • 3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
  • 6-8 cloves garlic, minced
  • 6 cups low sodium beef broth (or vegetable)
  • 1 cup water
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 large potato, shredded (using a food processor or grater)
  • 2/3 cup pearl barley, rinsed

PREPARATION

  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. 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. 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. 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.
  7. 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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Zehra, The FitNest Blog

To Zehra, nourishing meals are more than just its savory taste, they are healthy dishes that feed and nourish our bodies. Zehra's greatest passion includes being healthy, remaining active and being a loving mother of two.  Zehra's background of Kinesiology and Health Sciences is utilized to encourage her followers to live a healthier life through nutritional eating and ongoing fitness.  The recipes Zehra will be sharing will have you trying different tastes and delectable flavors you didn't even know existed!