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a hearty beef and barley soup in a wide rustic bowl, dark savory broth with visible beef chunks, barley, carrots, and mushrooms, on a weathered wooden farmhouse table beside crusty bread, natural light, shallow depth of field, landscape orientation

Hearty Beef and Barley

Succulent beef pieces and chewy barley combine beautifully in a rich, savory broth with delicious mushrooms and tender carrots.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb beef chuck cubed
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 8 oz mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup pearl barley rinsed
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 8 cups beef broth
  • 1 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Season the beef with salt and pepper. On Sauté, heat the oil and brown the beef in batches, then set aside.
  2. Add onion, carrots, celery, and mushrooms to the pot and cook 4 minutes. Stir in garlic, tomato paste, and thyme.
  3. Return the beef, then add barley and beef broth, scraping the bottom clean.
  4. Seal and pressure cook on High for 25 minutes, then natural release for 10 minutes.
  5. Stir, taste for seasoning, and serve hot with crusty bread.

Notes

The barley thickens as it sits; loosen leftovers with a splash of broth.