If you're looking for a hearty winter soup, look no farther! Beef Barley Soup fits the bill every time. It's rich, filling and satisfying. You can choose to cook the barley right in the soup, or separately for a clearer broth. You can also choose to make this soup in the pressure cooker or on the stovetop.
Beef, One Pot Meal
1½poundsbeef stew meatcut in bite sized pieces
1onionchopped into ½-inch pieces
2carrotschopped into ½-inch pieces
2stalks celerychopped into ½-inch pieces
¾ cuppearl barley
freshly ground black pepper
¼cupchopped fresh parsley
Pre-heat the pressure cooker on the SAUTÉ or BROWN setting. Drizzle in a little olive oil and, in 2 batches so you don’t over-crowd the pot, brown the stew meat on all sides, seasoning with salt and pepper as you go. Set the browned meat aside.
Add the onion, carrot and celery to the cooker, sauté until tender and starting to brown– about 5 minutes. Add the garlic, tomato paste, thyme and cook for another couple of minutes. Deglaze the pot by adding the beef stock and scraping any brown bits from the bottom of the cooker.
Return the browned beef to the pot and add the bay leaf and barley. Cover and lock the lid in place.
Pressure-cook on HIGH for 20 minutes.
Let the pressure drop NATURALLY and carefully remove the lid.
Season the soup to taste with salt and pepper and add the parsley. Remember to remove the bay leaf from the soup before serving.
Beef Barley Soup - Pressure Cooker Version
Amount Per Serving
Calories 226Calories from Fat 45
% Daily Value*
Saturated Fat 2g10%
Vitamin A 2781IU56%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.