Beef and Barley Soup

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.

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Beef and Barley Soup

Total Time2 hours hrs 15 minutes mins

Course: Soup

Cuisine: American

Servings: 6

Equipment

• Dutch oven see below for all-in-one cooker directions

Ingredients

• 2 tbsp Extra virgin olive oil
• 2 lb Beef cubes
• 3 Yellow onion (sliced in rings)
• 8 oz Crimini mushrooms
• 1 1/2 tsp M salt
• 3 clove Whole garlic cloves (minced)
• 1/2 tsp Rosemary
• 1/2 tsp Thyme
• 1 tsp Onion powder
• 1/2 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 the 2 tbsp Extra virgin olive oil. Add in the 3 Yellow onion sliced, 2 lb Beef cubes and 8 oz Crimini mushrooms.
• Once the onions caramelize add in the 1 1/2 tsp M salt, 3 clove Whole garlic cloves, 1/2 tsp Rosemary, 1/2 tsp Thyme, 1 tsp Onion powder.
• Deglaze the pan with the 1/2 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 the 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 350f. 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