beef soup recipe

Beef and barley soup is thick, hearty, and full of umami and rich beef flavor. The perfect soup to cozy up with on a colder day, it tastes even better on day 2!

Healthier Beef &amp; Barley Soup

butter (salted

beef

salt & pepper

worcestershire sauce

onion (diced)

garlic (minced)

carrots

celery

bay leaf

salt

pepper

thyme leaves

beef stock

pearl barley (see note 1)

Sauté

Sauté beef- Melt butter over medium heat in a large (4 quart or larger; this makes a big batch and a small pot is not recommended) pot. Add beef cubes, and season with salt and pepper. Sauté for 5 minutes, or until browned all over.

Worcestershire

Add worcestershire- Drizzle worcestershire sauce all over the beef; toss to coat and simmer for one minute.

Vegetables

Add vegetables- Next, add the onion, garlic, carrots and celery to the pot. Cook, stirring occasionally, for 7-10 minutes, until softened.

Other Ingredients

Add other ingredients- Add the bay leaf, salt, pepper, thyme leaves, beef stock and barley to the pot. Cover, bring to a boil, reduce the heat, and simmer for one hour, or until barley is cooked through.

Finish

Finishing touches- Remove the bay leaf, and taste. Adjust salt as needed. Serve with a crusty loaf of bread, and enjoy!

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Cozy up with a bowl of healthier beef barley soup. Packed full of flavor and so hearty! Under 200 calories per bowl.

Healthier Beef & Barley Soup

Hearty, chunky, and loaded with big, beefy flavors, this Steak and Potato Soup recipe is an easy and tasty meal when you use your Instant Pot!

Instant Pot Steak and Potatoes Soup

olive oil

steak (fat removed, cubed)

onion

carrot

beef stock (reserve 1/2 cup to thicken the soup)

red wine (optional)

steak sauce

Worcestershire sauce

potatoes (about 2 potatoes)

green beans

all purpose flour

Put the Instant Pot on sautee and add the oil. When the oil is shimmering but not smoking, add the diced steak, onions, celery, carrots, and garlic. Sautee on high for about 5 minutes until the steak is browned and the veggies are tender-crisp. Don&#39;t worry if this steams intead of sautees - that&#39;s fine, you&#39;re building flavor!

Set the Instant Pot to soup/stews, high, 30 minutes.

Add the broth (reserve 1/2 cup of the broth if you&#39;re going to thicken the soup with the flour), wine, potatoes, beans, steak sauce, Worcestershire sauce, bay leaf, and 1 teaspoon of salt to the pot. Close the lid and press start.

When the time is up, let it naturally release for 10 minutes to keep the pressure spigot from gunking up with soup. If you&#39;re in a hurry, you can manually release. You won&#39;t hurt the soup.

Make a slurry with the flour and reserved broth, whisking well to remove lumps. Add it to the hot soup in a slow stream stirring well as you add it.

Pop the pot back onto sautee and let the mixture boil and thicken. Stir frequently. Once it&#39;s boiled for a minute or two, turn the pot off, adjust the seasoning, and serve!

Top 2 beef soup recipe recipes from across the web

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Healthier Beef & Barley Soup

Instant Pot Steak and Potatoes Soup

Top 2 beef soup recipe recipes from across the web

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

Top Tags

Healthier Beef &amp; Barley Soup

Instant Pot Steak and Potatoes Soup

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

Healthier Beef & Barley Soup