Description
This hearty beef and barley soup is made in the Instant Pot or slow cooker with tender stew meat, vegetables, pearl barley, and a perfectly seasoned broth.
Ingredients
Scale
- 6 cups beef broth
- 1/2 cup pearl barley
- 16 oz beef stew meat
- 1/2 cup diced onion
- 1 celery rib, sliced
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 (14.5 oz) can petite diced tomatoes
- 1 large russet potato (about 15 oz), peeled and cubed
- 1 Tbsp tomato paste
- 1 bay leaf
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 Tbsp soy sauce
- 2 Tbsp red wine vinegar
Instructions
Instant Pot Instructions:
- Pour broth, barley and stew meat into Instant Pot. Cover Instant Pot and secure the lid in place. Make sure valve is set to sealing. Set soup button to 15 minutes. Meanwhile, prepare all your other ingredients. Once time is up move valve to venting and remove the lid.
- Add all other ingredients into the pot. Cover and secure lid, set valve to sealing. Set soup button to 5 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting. Remove the lid.
- Ladle into bowls and serve. Season with a little garlic salt, if needed.
Slow Cooker Instructions:
- Add all ingredients into slow cooker. Cover and cook on low for 6 hours, or until barley and beef are tender.
- Ladle into bowls and serve. Season with a little garlic salt, if needed.
- Category: Soup
- Method: Instant Pot or Slow Cooker