Barley and beef soup is an ancient dish, originating from the peasant tradition, very simple and tasty.
Cereals, meat and vegetables are combined to give life to a unique dish, ideal to be tasted in the cold winter days!
Let’s see together how to make it!
Beef Barley Soup
Barley and beef soup is an ancient dish, originating from the peasant tradition, very simple and tasty.
Equipment
- Pressure Cooker
Ingredients
- 2 Tbls Extra Virgin Olive Oil
- 1 Tbls Butter
- 2 lbs Boneless Beef Chuck Roast trimmed & cut into 1 inch pieces
- 1 Yellow Onion diced
- 2 Carrots diced
- 2 cloves Garlic
- 1 White Potato peeled & diced
- 1/2 cup Red Wine
- 30 oz Cans of Diced Tomatoes
- 4 cups Beef Broth
- 1 cup Water
- 1/2 cup Barley
- 1 Tbls Fresh Thyme
- 1/4 cup Fresh Flat Leaf Parsley
- 2 Bay Leaves
- 1 tsp Salt
- 1 tsp Fresh Ground Black Pepper
Instructions
- Heat the oil and butter in a large frying pan. Add the beef and sauté for 2 to 3 minutes.
- Stir in the onions, carrots, celery, garlic and potato and cook for 2 to 3 minutes more.
- Deglaze the pan with the red wine.
- Place all the ingredients into a crock pot.
- Add the tomatoes, peas, beef broth, water, barley, thyme, parsley and bay leaves.
- Season with salt and pepper and cook on high for 3 to 4 hours or until all the meat is nice and tender.
- Remove the bay leaves and serve with the Italian bread.
Tried this recipe?Let us know how it was!
4 thoughts on “How to Make BEEF BARLEY SOUP”
why can’t I print any of the recipes
Scroll down recipe and click on printfriendly button
The recipe calls for a “can” of peas but the I don’t see any green peas in the photos. Are you using dried yellow peas?
Yes Terese, i use dried peas