Comforting Beef Barley Soup

Comforting Beef Barley Soup

Health Rating
Prep Cook Ready in Servings
15 min 2 h 2 h 15 min 6

Ingredients


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

Instructions


1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Nutrition Facts

Per Portion

Calories 355
Calories from fat 118
Calories from saturated fat 37
Total Fat 13.1 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 202 mg
Potassium 868 mg
Total Carbohydrate 28.1 g
Dietary Fiber 5.5 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

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.

Beef

is a great source of protein and B12!

Recipe from: