Beef and Barley Soup
healthierhomemade.co
January 21, 2025
super easy
Warm up with this hearty and comforting beef and barley soup, perfect for chilly days. Tender chunks of beef, chewy barley, and flavorful mushrooms simmer in a rich broth, creating a satisfying and nutritious meal. This classic soup recipe is easy to make and can be customized with your favorite ingredients.
Beef and Barley Soup
Servings: 6
Equipment
- Dutch oven (see below for all-in-one cooker directions)
Ingredients
- 2 tbsp extra virgin olive oil
- 2 lbs beef cubes
- 3 yellow onions (sliced in rings)
- 8 oz cremini mushrooms
- 1 ½ tsp M salt
- 3 garlic cloves (pressed)
- ½ tsp rosemary
- ½ tsp thyme
- 1 tsp onion powder
- ½ cup sherry (use regular sherry not cooking sherry- it is loaded with preservatives)
- 64 oz Kettle and Fire beef broth
- 1 bay leaves
- 1 tbsp Worcestershire sauce
- 1 cup barley
Instructions
- On a stove top in a Dutch oven over medium heat add in 2 tbsp extra virgin olive oil, 3 yellow onions sliced, 2 lbs beef cubes, and 8 oz cremini mushrooms.
- Once the onions caramelize add in 1 ½ tsp M salt, 3 garlic cloves pressed, ½ tsp rosemary, ½ tsp thyme, and 1 tsp onion powder.
- Deglaze the pan with ½ cup sherry . Scraping any stuck on bits.
- Add in the 64 oz Kettle and Fire beef broth, 1 bay leaves and 1 tbsp Worcestershire sauce.
- Bring to a boil and reduce to simmer. Simmer for one hour.
- After an hour rinse and add in 1 cup barley. Cook another hour until the barley is softened.
- Remove the bay leaf and serve.
Notes
- All-in-one cooker directions. Heat the all-in-one cooker to 350°F. Follow this instructions above. Once it is boiling, change to slow cook high and cook 4-6 hours. Add in the 2 cup of barley and let cook another hour.
IMPORTANT FOR REHEAT
- You need an additional 2 cups of beef broth. The night before place in the refrigerator. Pour into a sauce pan when you are ready to eat and add in the additional beef broth.
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