Beef & Barley Soup

I made this for John and was surprised by how much I liked it.

We’ll definitely keep this in the rotation.

I kept mine without any added salt or pepper upon serving and my boys added a bit to theirs. Definitely adjust the recipe to your preferred salt and pepper levels!

Yummy…

Beef & Barley Soup Recipe

Ingredients

• 3 Tbsp extra virgin olive oil (EVOO), divided (2 Tbsp for slow cooker & IP versions)
• 2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes (or just buy stew meat!)
• 3 carrots, chopped
• 2 ribs celery, chopped
• 1 large yellow onion, chopped
• 3 Tbsp tomato paste
• 4 tsp minced garlic
• 64 oz low-sodium beef broth (56 oz for IP version)
• 1 Tbsp coconut aminos
• 2 tsp Worcestershire sauce
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1 tsp dried parsley
• 1 cup pearl barley

Stovetop Directions

1. Pat dry the 2 lbs cubed chuck roast.
2. Heat a large stock pot medium-high heat on stovetop.
3. Add 1 Tbsp EVOO and heat 30 secs.
4. Add 1/2 of patted dry cubed chuck roast and sear until browning on bottom (about 3 mins), then flip and cook 1 min.
5. Transfer 1st batch of seared chuck roast cubes and their juices to a plate.
6. Add 1 Tbsp EVOO to pot.
7. Add remaining 1/2 of patted dry cubed chuck roast and sear until browning on bottom (about 3 mins), then flip and cook 1 min.
8. Transfer 2nd batch of seared chuck roast cubes and their juices to a plate.
9. Add remaining 1 Tbsp EVOO to pot.
10. Add chopped 3 carrots, chopped 2 ribs celery, and chopped 1 large yellow onion and sauté 3 mins.
11. Add 3 Tbsp tomato paste and 4 tsp minced garlic and sauté 1 min.
12. Add 64 oz low-sodium beef broth, 1 Tbsp coconut aminos, 2 tsp Worcestershire sauce, 1/2 tsp dried rosemary, 1/2 tsp dried thyme, and 1 tsp dried parsley and stir until just combined.
13. Return seared chuck roast cubes to pot and stir gently to combine.
14. Bring soup to a simmer (like a 3 on my stove’s front right burner).
15. Reduce heat to low (like a 2 on my stove’s front right burner).
16. Cover and simmer 45 mins.
17. Add 1 cup pearl barley.
18. Cover and simmer until chuck roast is tender (1 hr).

Slow Cooker & Stovetop Directions

1. Pat dry the 2 lbs cubed chuck roast.
2. Heat a large stock pot medium-high heat on stovetop.
3. Add 1 Tbsp EVOO and heat 30 secs.
4. Add 1/2 of patted dry cubed chuck roast and sear until browning on bottom (about 3 mins), then flip and cook 1 min.
5. Transfer 1st batch of seared chuck roast cubes and their juices to a plate.
6. Add remaining 1 Tbsp EVOO to pot.
7. Add remaining 1/2 of patted dry cubed chuck roast and sear until browning on bottom (about 3 mins), then flip and cook 1 min.
8. Transfer 2nd batch of seared chuck roast cubes and their juices to a plate.
9. Transfer seared chuck roast and juices to slow cooker.
10. Add remaining ingredients: chopped 3 carrots, chopped 2 ribs celery, chopped 1 large yellow onion, 3 Tbsp tomato paste, 4 tsp minced garlic, 64 oz low-sodium beef broth, 1 Tbsp coconut aminos, 2 tsp Worcestershire sauce, 1/2 tsp dried rosemary, 1/2 tsp dried thyme, 1 tsp dried parsley, and 1 cup pearl barley – then stir gently until just combined.
11. Cook on low 7-8 hrs.

Instant Pot Directions

1. Pat dry the 2 lbs cubed chuck roast.
2. Select SAUTÉ – MORE on Instant Pot (IP).
3. Once IP reads HOT, add 1 Tbsp EVOO to IP’s inner pot and heat 30 secs.
4. Add 1/2 of patted dry cubed chuck roast and sear until browning on bottom (about 3 mins), then flip and cook 1 min.
5. Transfer 1st batch of seared chuck roast cubes and their juices to a plate.
6. Add 1 Tbsp EVOO to pot.
7. Add remaining 1/2 of patted dry cubed chuck roast and sear until browning on bottom (about 3 mins), then flip and cook 1 min.
8. Return 1st batch of seared chuck roast cubes to pot.
9. Add remaining ingredients: chopped 3 carrots, chopped 2 ribs celery, chopped 1 large yellow onion, 3 Tbsp tomato paste, 4 tsp minced garlic, 56 oz low-sodium beef broth, 1 Tbsp coconut aminos, 2 tsp Worcestershire sauce, 1/2 tsp dried rosemary, 1/2 tsp dried thyme, 1 tsp dried parsley, and 1 cup pearl barley – then stir gently until just combined.
10. SEAL lid and select PRESSURE COOK (or MANUAL) for 20 mins.
11. Once cooking cycle completes, allow a natural release (NR) for 10 mins then do a quick release (QR).
12. Allow to sit 10 mins before serving.

NUTRITION FACTS
Servings	8
Amount Per Serving	1.5 cups
Calories	400
		%Daily Value*
Total Fat	16.8g	22%
Saturated Fat	5.2g	26%
Trans Fat	0.1g
Cholesterol	82mg	27%
Sodium	780mg	34%
Total Carbohydrate	35g	13%
Dietary Fiber	5.8g	21%
Total Sugars	4.2g
Added Sugars	0g
Protein	24.5g
Vitamin D	1.4mcg	7%
Calcium	85mg	7%
Iron	3.5mg	19%
Potassium	920mg	20%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#InstantPot #SlowCooker