Comforting Beef Barley Soup

Comforting Beef Barley Soup

Health Rating
Prep Cook Ready in Servings
15 min 2 h 2 h 15 min 2
Scheduled for:
Dinner on Tuesday
Leftovers:
Lunch on Wednesday

Ingredients for 2

Show Original

227 gm Beef, stewing beef
1/3 pinch Salt (to taste)
1/3 dash Black pepper (to taste)
2/3 tbsp Extra virgin olive oil
3 1/3 small mushroom(s) Button mushrooms (baby bella's, quartered )
1/3 cup White onion (chopped)
1/3 cup diced Celery (chopped)
1/3 cup chopped Carrots (chopped)
2 clove(s) Garlic (6-8 cloves, minced)
2 cup Beef broth (stock), low-sodium
1/3 cup Water
2/3 leaf Bay leaf
1/8 tsp, ground Thyme, dried
1/3 potato Potato (large, shredded)
1/4 cup Pearl barley, dry (rinsed)

Instructions


Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.

Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.

If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.

IF USING A SLOW COOKER: Add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours.

IF USING THE INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sautéed veggies in the instant pot, cover and pressure cook the meat for 13-16 minutes depending on the size of the stew meat. Allow the pressure to release before removing the lid.

FOR BOTH METHODS: Add the shredded potatoes and the barley and allow the soup to cook on the high setting (for the instant pot you hit the slow cook button) for 1 hour or until the potatoes and barley cook through. Season with additional seasonings to taste. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

NOTES:

Sometimes I like to spice things up by adding a little pinch of red pepper flakes along with the dried thyme too but this is purely optional.

Nutrition Facts

Per Portion

Calories 361
Calories from fat 119
Calories from saturated fat 37
Total Fat 13.2 g
Saturated Fat 4.1 g
Trans Fat 0.7 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 7.4 g
Cholesterol 61 mg
Sodium 206 mg
Potassium 881 mg
Total Carbohydrate 29.2 g
Dietary Fiber 5.8 g
Sugars 3.3 g
Protein 31 g

Dietary servings

Per Portion


Grain 0.9
Meat 1.5
Vegetables 1.7

Energy sources


Pygal32%453.7198785734176147.4033404205655733%388.8100478379508282.306618060104835%301.8739358419584155.045268125370132%33%35%CarbohydratesFatProtein
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada