The Best Beef Barley Soup Ever!!

I had to tell my dad today that my beef barley is better than his … he doesn’t believe me, but once he tries it he will! I actually can’t eat barley, so I substituted barley for cooked brown rice at the end, but you can do either one 🙂 This recipe includes instructions for a normal pot on the stove or an instant pot! Both turn out great! Side note check out my cute oversized mug. I live by the mantra messy bun and getting stuff done as a busy law student. I got mine at Target if you want one!



  • Beef stew cubes
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 tbsp Italian seasoning
  • 2 cubes beef bullion
  • 4 cups water
  • 1 to 1 1/2 cup of chopped carrots
  • 1 cup cooked brown rice OR 1/2 cup uncooked barley
  • salt
  • pepper

Normal Pot Instructions:

  1. Put oil and chopped onion in a large sauce pot. Add garlic.
  2. Add beef and allow to brown
  3. Once onions start to turn translucent, add water, beef bullion, and Italian seasoning. Bring to a boil, then turn down to simmer.
  4. Allow to simmer for 30 minutes and then add carrots. If using barley, add now. If using rice wait!
  5. If the water level starts to get low add a 1/2 cup of water when necessary
  6. After 30 minutes, add rice.
  7. Keep at a simmer for 10 minutes and you are ready to eat!
  8. ENJOY!

Instant Pot Instructions:

  1. put oil, onion, and garlic in instant pot on saute function
  2. Add beef and allow it to brown. Stir continuously to avoid burning beef, onions, and garlic
  3. Once onions begin to turn translucent, add the beef bullion cubes, water, carrots, and Italian seasoning. If using barley, add now. If using rice wait until the end!
  4. Cook on high pressure for 15 minutes with a 15-minute natural pressure release.
  5. If using rice, stir in now and ENJOY! 🙂

2 Comments Add yours

  1. Jen says:

    How many pounds of beef stew cubes?


    1. Cabernet, Cooking, and Contracts says:

      1 pound!


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