This Mixed Bean Beef and Barley Soup is a great one for the stovetop, but made quicker in the Instant Pot. My trusted kitchen appliance never fails and for this comfort food classic soup of beef and barley, I like to add mixed beans to bulk it up.
This beef and barley soup is a classic, and while it’s not a stew or chili, it’s consistency tends to be. Feel free to thin this to suit your tastes with more beef broth after cooking if you so choose. This rich and hearty flavored soup is fortified with mixed beans while the beef gets a flavor weapon of Montreal Seasoning first before getting seared and caramelized for extra flavor.
I like to make my own Montreal Seasoning, but feel free to use store bought, although they tend to have way more salt added than necessary.
For my mixed beans I use black beans, green lentils, green split peas, pinto beans, white beans, red lentils, yellow split peas, red beans, adzuki beans and black eye peas round out the mix. I get it at most bulk food markets, but feel free to use what ever blend or mix you prefer.
I like to cook my barley separate on the stovetop so it doesn’t over cook and get mushy in the Dutch oven (stovetop version) or in the Instant Pot. Then I add it to the cooked beef and beans just before serving.
This stick-to-your-ribs beef and barley soup is sure to please and feeds a crowd.
For other soup recipes, try my Sweet and Spicy Baked Beans, Cream of Broccoli Soup with Butternut Squash, Pancetta and Feta, or a favorite, Creamy Black Lentils (Indian Dal Makhani). Need another barley recipe? I’ve got you covered with this Pineapple Shrimp Barley Salad. Enjoy!
Mixed Bean Beef and Barley Soup
- 1 lb boneless chuck roast diced
- 1 tbsp Montreal Seasoning
- 2 tsp olive oil
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 cup celery chopped
- 6 oz tomato paste
- 4 garlic cloves minced
- 2 tsp black pepper
- 1 bay leaf
- 1 cup mixed dried beans soaked overnight (See Note 1)
- 4 cups beef broth
- 1 cup barley cooked
- kosher salt to taste
- In a small saucepan, cook the barley per package directions. Drain any excess water and set aside.
- Mix the Montreal seasoning and diced beef together. In a skillet over medium-high heat add the oil and sear the beef on all sides until browned. Set aside.
- Coat the inside of Instant Pot or Dutch oven with cooking spray. Add the olive oil and sauté (Instant Pot setting of Sauté) the onion and celery until translucent. Add the tomato paste, garlic, black pepper and bay leaf. Stir and cook for 2 minutes more.
- Add the seared beef with all meat drippings, soaked and drained beans and beef broth. Stir to combine and cover with lid partially. Cook for 40 minutes on simmer if Dutch oven stove top or choose Beans setting on Instant Pot (Bean/Chili, 30 minutes, Normal, High Pressure).
- Remove lid and stir in cooked barley. Season to taste and serve. If to thick thin with more beef broth. This will thicken to a chili like consistency.
- Remove any debris from beans and cover with 2 inches of water in a bowl. Soak overnight and when ready to use, drain and rinse. Forgot to soak your beans? Here's a Quick Soak Method.
- Did you know: If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.