Comforting Beef Barley Soup

Health Highlights

Ingredients

Season the stew meat with a good pinch of salt and pepper. Heat half the 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 half of the 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.
Add the veggies (onions, celery, carrots) and cook 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 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 a loaf of crusty bread or crackers.

Calories 341

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 208 mg

Potassium 848 mg

Total Carbohydrate 27.7 g

Dietary Fiber 5.8 g

Sugars 3.7 g

Protein 31 g