Go Back
+ servings
Beef barley soup with red wine and napkins.

Beef Barley Soup

This cozy winter warmer is the stick-to-your-ribs recipe you've been waiting for. Nutritious, delicious, and oh-so-comforting, you're going to have this hearty recipe on repeat all winter long. For how to make it in an Instant Pot, see notes below.
Prep Time 30 minutes
Cook Time 2 hours
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 8 people
Calories 315 kcal

Equipment

  • Dutch Oven or large soup pot
  • Instant Pot
  • Slow Cooker

Ingredients
 
 

  • 2 tablespoon olive oil divided
  • 2 lbs stewing beef or chuck roast cut into 1" cubes
  • 2 carrots diced
  • 3 stalks celery diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tablespoon tomato paste
  • C red wine
  • 4 C beef broth
  • 4 C chicken broth
  • ¾ C pearl barley
  • 1 potato chopped
  • 2 sprigs rosemary
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoon fresh parsely chopped

Instructions
 

  • Heat 1 tablespoon of the oil in a large Dutch oven or soup pot over medium high heat. Season the beef with salt and pepper, and brown in a single layer at the bottom of the pot (you might have to do multiple batches.
    Once the beef is browned on all sides, remove to a plate and set aside.
  • Add the other tablespoon of oil to the pot, along with the carrots, celery, and onion. Cook until softened, 5-6 minutes. Add the garlic, and cook until fragrant (about 1 minute). Add the tomato paste, and stir to coat the vegetables.
  • Add the red wine, and deglaze the pan.
  • Add both chicken and beef broth. Turn the heat up to high, and bring the pot to a boil. Add the rosemary. Turn the burner back down to low, and get the pot to a simmer. Add the rosemary. Cover, and simmer for 1 hour.
  • Add the potato and the barley. Cover, and simmer for another hour.
  • Pour into bowls, and garnish with the fresh parsley. Serve piping hot!

Video

Notes

During the last half hour of the cooking process, keep a close eye on the soup. I had mine turned up to high, and wasn't stirring it enough, and the barley started burning to the bottom of the pan. Not fun. 
Instant Pot Instructions
Start by setting your Instant Pot to the "sauté" function. Add your oil and brown your beef in 2-4 batches to sear it properly. Add the beef back to the Instant pot, along with all the other ingredients. 
Set the Instant Pot to "pressure cook" on high, and set the timer for half an hour. Let the pressure release naturally for 10 minutes, and then release the steam that's left. 
Slow Cooker Instructions
If you wish, brown the beef in a separate pot before you add it to the slow cooker. Otherwise, throw all the ingredients in, set to low, and cook for eight hours. 
In both the above instructions, you can leave the wine out if you wish, as it's not required for deglazing. It does still taste good though. 
 

Nutrition

Serving: 250gCalories: 315kcalCarbohydrates: 25gProtein: 29gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 71mgSodium: 858mgPotassium: 669mgFiber: 5gSugar: 3gVitamin A: 2684IUVitamin C: 4mgCalcium: 54mgIron: 3mg
Keyword beef & barley soup recipe, beef and barley soup, beef barley soup, beef barly soup recipe, recipe for beef barley soup
Tried this recipe?Let us know how it was!