Have you ever tasted a hug? I have! This Beef Barley Soup is as comforting as one. Warm, rich and delicious it hits just the right spot as we head into colder temperatures. It doesn’t get any easier than this recipe!

I have directions for both the stBeegove top and instant pot/ninja foodi.

Ingredients:

2 tsp vegetable oil
1 1/2 pound top round steak (cut into one inch cubes, sprinkled with salt)
1 1/2 cups diced carrots
1 cup diced celery
7 cups beef broth (I prefer Better than Bullion)
1/4 cup minced garlic
1/2 cup minced onion
1/4 tsp ground thyme
1/4 tsp black ground pepper
3/4 cup quick cooking barley (not cooked)

Method of Preparation:

Turn pressure cooker to sauté mode on high, and add oil (stovetop heat your oil in your large soup pan). Once sizzling add the cut up steak, stirring frequently to brown all sides. You want to cook until most juices have evaporated, but a little left is ok, just make sure it is browned well.

Add carrots and celery and all seasonings. Give it a quick stir and add your broth and barley. Turn sauté mode off and attach lid. Set to high and pressure cook for 8 minutes. Once finished release pressure after sitting for 6 minutes.

On the stovetop bring to a boil then cover and cook on low for 20-25 minutes or until barley is done.

As always check the temp of your meat with both techniques to make sure it’s at a safe temperature.

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