Bacon Beef And Barley Soup Recipes

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INSTANT POT® BEEF AND BARLEY SOUP



Instant Pot® Beef And Barley Soup image

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

1 pound beef stew meat, cut into bite-sized pieces
salt and pepper to taste
3 tablespoons avocado oil, divided, or as needed
8 ounces sliced cremini mushrooms
1 ½ cups roughly chopped carrots
1 ½ cups roughly chopped onions
1 cup roughly chopped celery
2 cloves garlic, minced
½ cup dry red wine
⅔ cup pearl barley, rinsed
1 tablespoon tomato paste
2 bay leaves
½ teaspoon ground thyme
½ teaspoon beef bouillon base
1 pinch red pepper flakes, or more to taste
6 cups no-salt-added beef broth

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



Bacon, Beef and Barley Soup image

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

4 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, chopped
4 medium carrots, chopped
1/2 pound sliced baby portobello mushrooms
1 cup dry red wine or beef broth
8 cups beef broth, divided
4 teaspoons spicy brown mustard
1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped
1 bay leaf
1 cup medium pearl barley
1/4 teaspoon salt
1/4 teaspoon pepper

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



Slow-Cooker Beef, Bacon and Barley Soup image

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

4 slices bacon, cut into 1/2-inch pieces
1 1/2 lb. boneless beef round steak, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
4 small red potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)
1 1/2 cups fresh baby carrots, cut in half lengthwise
1 cup frozen corn
1/2 cup uncooked regular pearl barley
2 (14-oz.) cans beef broth
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 (12-oz.) jar beef gravy

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



Traditional Beef and Barley Soup Recipe image

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

8 ounces roughly chopped bacon
2 pounds cubed beef stew meat
2 tablespoons olive oil (optional)
2 peeled small diced yellow onions
3 thinly sliced leeks
4 finely minced garlic cloves
3 peeled medium diced carrots
3 medium diced celery stalks
1 peeled medium diced parsnip
1 peeled medium diced turnip
2 bay leaves
12 cups beef stock
2 cups pearl barley
¼ cup chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
sea salt and pepper to taste

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



Crock Pot Beef Bacon and Barley Soup image

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

4 slices bacon, cut into 1/2 inch pieces
1 1/2 lbs boneless beef steaks, cut into 1/2 inch pieces
1 medium onion, chopped
4 small red potatoes, cut into 1/2 inch cubes (about 2 cups)
1 1/2 cups fresh baby carrots, cut in half length wise
1 cup frozen corn
1/4 cup uncooked regular pearl barley
2 (14 ounce) cans beef broth
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, undrained
1 (12 ounce) jar beef gravy

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



Bacon-Beef Barley Soup image

Here's a robust dish that's perfect for hungry teenage boys! Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot. -Cathy Peterson, Menominee, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h40m

Yield 7 servings.

Number Of Ingredients 12

4 bacon strips, chopped
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 medium onion, chopped
4 medium red potatoes, cut into 1/2-inch cubes
1-1/2 cups fresh baby carrots, cut in half lengthwise
1 cup frozen corn
1/4 cup medium pearl barley
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 jar (12 ounces) home-style beef gravy
1/2 teaspoon pepper
Mashed potatoes, optional

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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