beef barley soup

Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Total comfort!

Slow Cooker Beef Barley Stew

olive oil

beef

kosher salt

black pepper

mushrooms,

carrots,

garlic, minced

potatoes,

yellow onion, chopped

beef broth

dry red wine

tomato paste

Dijon mustard

thyme

c. pearl barley

bay leaf

parsley

Sprinkle beef fairly generously with kosher salt and...

Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker.

Add mushrooms, carrots, garlic, potatoes, onion, beef broth,...

Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

https://mediavine-res.cloudinary.com/video/upload/rzry2e26tjlrzqhkzo3s.mp4

<p>Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Total comfort!</p>

Slow Cooker Beef and Barley Stew

Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite! 

Best Ever Beef Wellington Recipe

beef tenderloin

salt and pepper

mushrooms (we used Bella)

onion (chopped)

garlic

prosciutto

Tablespoons yellow mustard

puff pastry (thawed if using frozen)

eggs (beaten)

Generously salt and pepper your tenderloin.  In a large skillet over medium high heat add the olive oil.  Sear the tenderloin on each side foe about 2-3 minutes until it gets a golden brown crust.  Remove from the heat and set aside.

Sear the Tenderloin

In a food processor, add the mushrooms, garlic, and onion.  Pulse in the food processor until it becomes a puree.  Heat your skillet to medium high and add the mixture.  Sauté the mushrooms until you have the moisture has left.  Remove from heat and let cool.

Prepare the Mushroom Duxelles

Roll out some plastic wrap and lay the prosciutto so they are even and overlap.  Spread the mushroom mixture on top leaving an inch boarder from the sides.  Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll.  Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.

Preheat oven to 400 degrees.  Roll the puff pastry sheet out on a lightly floured surface.  Place the tenderloin in the center.  Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry.  Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.

Wrap the Tenderloin

Bake until the pastry is golden and the beef registers to 120 degrees for medium rare.   About 45 minutes.  Remove the from the oven and let rest for 10 minutes before slicing.

Bake the Wellington

Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that&#x27;s sure to warm the soul on chilly days!Makes about 11 cups, or more if water is added at the end.

Beef Barley Soup

carrots ((about 3))

celery ((about 2 ribs))

onion

Tbsp minced garlic ((4 cloves))

(32 oz) cartons low-sodium chicken broth (or beef broth)

Tbsp low-sodium soy sauce

Worcestershire sauce

tsp minced fresh rosemary, (or 1/2 tsp dried)

tsp minced fresh thyme, (or 1/2 tsp dried)

Salt and black pepper

pearl barley

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.

Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.

Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.

Add tomato paste and garlic and saute 1 minute longer.

Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.

Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.

Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.

Stir in parsley. Serve warm.

https://content.jwplatform.com/videos/haYXxvHs.mp4

Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that's sure to warm the soul on chilly days!

A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

tsp oil

1-1/2 lbs lean beef round stew meat

carrots

onions

celery

garlic (chopped)

water

kosher salt (to taste)

bay leaves

dry barley

Heat a large heavy pot or dutch oven on medium heat.

Add oil and beef, season with a little salt and brown meat a few minutes.

When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.

Add water, salt and bay leaves and bring to a boil.

When boiling, reduce heat to low and cover.

Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper.

Simmer an additional 30-35, remove bay leaves and serve.

Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.

Cook in the pressure cooker for about 30 minutes on medium low heat.

Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.

Pressure cooker instructions:

Packed with tons of veggies, a wholesome bowl of beef barley soup is the definition of warmth and comfort. 

Beef Barley Soup Recipe

kosher salt, divided

olive oil, divided

(32-ounce) boxes low-sodium beef broth

tomatoes

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion, peel and slice 3 medium carrots into 1/4-inch-thick rounds, and slice 3 medium celery stalks into 1/4-inch pieces. Finely chop 2 garlic cloves. 

Cut 1 1/2 pounds beef chuck into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.

Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion mixture and cook, stirring occasionally, until fragrant and begin to soften, 3 to 5 minutes. Add the garlic, 1 teaspoon dried thyme, and remaining 1 teaspoon kosher salt and cook until fragrant, about 30 seconds more.

Add 1 tablespoon tomato paste and stir to coat the vegetables. Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add 2 boxes low-sodium beef broth, 1 (14-ounce) can diced tomatoes and their juices, 3/4 cup pearled barley, 1 dried bay leaf. Stir to combine and bring to a boil over high heat. 

Reduce the heat to medium-low and simmer uncovered until the barley is tender, 40 to 50 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.

Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.

Beef Barley Soup is comfort food in a bowl. Healthy, filling and affordable, this nutritious dish is made in one pot and reheats amazingly.

tbsp oil

oz mushrooms (chopped)

carrot (chopped)

barley

salt (adjust

tsp pepper (adjust

In a preheated pot, brown beef with oil.

Add onion, carrot and mushrooms to the beef and sauté until veggies turn slightly golden.

Add salt, pepper, bay leaves and galic to the mix.

Pour beef broth and allow everything to simmer on medium heat for 45 minutes.

Add barley and cook for 20 more minutes or until it&#039;s fully cooked. Serve right away.

Healthy Beef Barley Soup Recipe is a delicious, cozy dinner. Made with only a few ingredients in your instant pot, crockpot or stove top. This easy soup is a healthier version of an old fashioned recipe - truly the best beef barley soup!

Healthy Beef Barley Soup

lbs beef stew meat

salt

pepper

garlic powder

rosemary

onion (finely chopped)

carrots (sliced in small pieces)

celery (finely chopped)

pearl barley (uncooked)

cheese rind ((optional))

Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes

When meat is browned, add spices, veggies, tomato paste, broth + barley to the pot (all uncooked). Stir to combine

Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release  for 15 minutes. After it&#x27;s done, quick release remaining pressure.

Remove bay leaves + parmesan cheese rind. Stir + enjoy!

Instant Pot Instructions

Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.

Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.

Crockpot Instructions

In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.

When meat is browned, add veggies and sauté for an additional 5 minutes

Add spices, tomato paste, broth + barley to the pot (all uncooked). Stir to combine.

Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes until.

Stovetop Instructions

https://embed.mediavine.com/videos/kct8furx7ohwjxqq4eie

Healthy Beef Barley Soup Recipe is a delicious, cozy dinner. Made with only a few ingredients in your instant pot, crockpot or stove top. This easy soup is a healthier version of an old fashioned recipe – truly the best beef barley soup!

Healthy Beef Barley Soup Recipe

This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It&#x27;s a healthy meal that is perfect for making ahead for a busy week!

onion (finely diced)

pearl barley (rinsed)

In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.

Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.

Add garlic, salt, thyme and pepper and cook and stir 1 minute.

Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.

Serve with a sprinkle of fresh parsley if desired.

A hearty with super tender beef and lots of healthy veggies, this Beef Barley Soup is slow-roasted to create lots of fabulous flavor!!

Slow Roasted Beef Barley Soup

smoky bacon (2,

sweet onion (diced small)

shallots (finely chopped (about ½ cup chopped shallots))

yellow bell pepper (diced small)

chicken broth

well-marbled chuck roast cut into ½ inch pieces (trimmed of fat and cut in ½-inch pieces)

tomato paste ((1 small can))

basil pesto

Italian seasoning

brown sugar

½ teaspoons kosher salt

carrots (sliced about ¼-inch thick)

pearled barley

corn (canned

Preheat the oven to 300˚F.

Heat a large soup pot or Dutch oven (5-7 quarts) over medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crisp and has rendered most of the fat. With a slotted spoon, remove the bacon and set aside.

There should be about 2 tablespoons of bacon fat left in the pan. If there is more, remove and discard any extra. If there is not quite 2 tablespoons add a little extra virgin olive oil.

Reduce the heat slightly and add the onion, shallots and bell pepper. Sauté until the onion is soft and slightly transparent,

Add the chicken broth, ale, diced chuck roast, reserved bacon, fire-roasted tomatoes, tomato paste, pesto, bay leaves, Italian seasoning, brown sugar, Worcestershire sauce, fresh rosemary, salt and pepper. Stir to combine and cover. Place the soup pot or Dutch oven in the preheated oven and cook for 1½ hours.

For the soup:

Remove the pot from the oven and add the carrots and barley. Cover again and return the pot to the oven for another 1½ hours.

After 1½ hours:

Remove the pot from the oven and add the fresh chopped rosemary and the corn. Cover and allow the soup to sit for at least 10 minutes before serving.

For finishing:

This Beef Barley Soup is rich, satisfying, comfort food in a bowl. A hearty and delicious soup, loaded with tender chunks of beef, barley, fresh herbs and veggies!

stewing beef

salt (or

pepper (or

all-purpose flour

olive oil (or more if needed)

carrot

garlic (minced)

oregano (fresh, chopped (or 1 tsp dried oregano))

beef broth (low sodium)

parsley (fresh, chopped)

Prep the Beef:

Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.

Sear the Beef:

Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you&#039;re done and set aside.

Cook the Mirepoix:

Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.

Season and Cook the Beef:

Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.

Add Barley and Cook:

Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won&#039;t stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.

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Top 15 beef barley soup recipes from across the web

The most viewed beef barley soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Beef Barley Stew

Best Ever Beef Wellington Recipe

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Healthy Beef Barley Soup

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The most viewed beef barley soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine