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A hearty and comforting classic, this soup is packed with tender beef, chewy barley, and wholesome vegetables. It's a perfect one-pot meal for a chilly day, slow-simmered to bring out all the rich, savory flavors.
Sear the Beef
Sauté Aromatics
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A hearty and comforting classic, this soup is packed with tender beef, chewy barley, and wholesome vegetables. It's a perfect one-pot meal for a chilly day, slow-simmered to bring out all the rich, savory flavors.
This american recipe takes 120 minutes to prepare and yields 4 servings. At 571.67 calories per serving with 48.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Deglaze and Combine
Simmer the Soup
Final Seasoning and Serving
Sear the beef and sauté the vegetables as directed. Transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Use the 'Sauté' function to sear the beef and cook the vegetables. Deglaze the pot, then add all remaining ingredients. Secure the lid, set the valve to 'Sealing', and cook on high pressure for 25 minutes. Allow a 15-minute natural pressure release before quick releasing the rest.
You can substitute barley with farro or wheat berries. Cooking times may need to be adjusted based on the grain used.
Incorporate 1 cup of diced parsnips or turnips along with the carrots for a more complex, earthy flavor.
Barley is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
This soup is packed with vitamins and minerals from the beef (iron, zinc, B vitamins) and vegetables (Vitamins A, C, and K), supporting overall health and immunity.
Yes, it can be a very healthy and balanced meal. It's packed with protein from the beef, high in fiber from the barley and vegetables, and provides a range of vitamins and minerals. To keep it healthier, use lean beef and low-sodium broth.
A typical 2-cup serving of this Beef and Barley Soup contains approximately 600-650 calories, depending on the leanness of the beef and the specific ingredients used.
Absolutely. Beef chuck is ideal because it becomes very tender with slow cooking. However, you could also use bottom round roast or even short ribs for a richer flavor.
Pearl barley, used in this recipe, has had the outer bran layer removed and is polished, so it cooks faster. Hulled barley is the whole grain version with only the inedible outer hull removed. It's more nutritious but requires a longer cooking time.
Barley is very absorbent. If the soup becomes thicker than you like during cooking or upon reheating, simply stir in more beef broth or water until it reaches your desired consistency.
Barley contains gluten. To make this soup gluten-free, you can substitute the barley with a gluten-free grain like brown rice, quinoa, or sorghum. Adjust cooking times accordingly.