INSTANT POT® BEEF AND BARLEY SOUP
Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- Generously season beef with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
- Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g
BACON, BEEF AND BARLEY SOUP
With a medley of barley, beef and vegetables, this thick, stew-like soup is brimming with flavor and texture. Every spoonful will warm you from head to toe on cold winter evenings.-Rachel Kohnen, Pomeroy, Iowa
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings. Remove and set aside., In the same pan, saute the onions, carrots and mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender., Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender. Discard bay leaf. Stir in bacon.
Nutrition Facts : Calories 381 calories, Fat 14g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1164mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 6g fiber), Protein 29g protein.
SLOW-COOKER BEEF, BACON AND BARLEY SOUP
Beef-flavored broth is the robust base for this slow cooked dinner loaded with beef, Frozen Corn, bacon and barley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Cook bacon in large nonstick skillet over medium-high heat for 3 minutes, stirring frequently. Add beef and onion; cook 3 to 5 minutes or until beef is browned, stirring occasionally.
- In 3 1/2 to 4-quart slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth, tomatoes and gravy over top. Do not stir.
- Cover; cook on low setting for 7 to 8 hours. Stir before serving.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 870 mg, Sugar 4 g
TRADITIONAL BEEF AND BARLEY SOUP RECIPE
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Provided by Chef Billy Parisi
Categories Soup
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
- Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
- Take the beef out and set it to the side.
- If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
- Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
- Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
- Finish with herbs, salt, and pepper, and serve.
Nutrition Facts : Calories 397 kcal, Carbohydrate 39 g, Protein 28 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 59 mg, Sodium 671 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
CROCK POT BEEF BACON AND BARLEY SOUP
Make and share this Crock Pot Beef Bacon and Barley Soup recipe from Food.com.
Provided by Cathy Pete
Categories One Dish Meal
Time 23m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in large non stick skillet over medium heat for 3 minutes. Stirring frequently.
- Add Beef and onion salt and pepper; cook 3 to 5 minutes or until beef is browned.
- Into 4 quart crock pot layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes and gravy over top. DO NOT STIR!
- Cover and cook on low for 7 to 8 hours. Stir before serving.
Nutrition Facts : Calories 420.5, Fat 23.7, SaturatedFat 8.7, Cholesterol 67.8, Sodium 1172, Carbohydrate 28.1, Fiber 3.7, Sugar 2.7, Protein 24.1
BACON-BEEF BARLEY SOUP
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.
Nutrition Facts : Calories 319 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1218mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
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