EFK Kitchen Ready
Erickson Beef & Barley Soup
Our family-tested beef variation of the slow-cooker barley and lentil vegetable soup uses seared steak pieces and beef broth for a richer, hearty soup.
From the EFK recipe collection
- Yield
- 8–10 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cut the steak into small cubes. Heat a skillet over medium-high heat and sear the beef cubes until browned on the outside. When placing the beef into the hot skillet, lay it away from you so any hot oil or grease splashes away from your body.
- 2. Melt the butter in a medium skillet over medium heat. Add the diced onion and cook for 2–3 minutes, until slightly tender.
- 3. Transfer the seared beef and onion to a 6-quart slow cooker.
- 4. Add the pearl barley, lentils, diced tomatoes with their juice, potato, carrot, celery, frozen corn, garlic powder, Italian seasoning, smoked paprika, bay leaf, balsamic vinegar, Worcestershire sauce, beef broth, and parsley. Stir to combine.
- 5. Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the barley is tender, the vegetables are cooked through, and the beef is tender.
- 6. Remove and discard the bay leaf.
- 7. Season with kosher salt and freshly ground black pepper to taste and serve.
- Stovetop option: This soup can also be made in a large pot over moderate heat. Simmer until the beef is tender and the barley, lentils, and vegetables are fully cooked, stirring periodically and adding liquid if needed.
Equipment
6-quart slow cooker; skillet for searing beef; or large pot for stovetop variation
Food safety & storage
Sear beef carefully in a hot skillet and lay the beef away from your body to reduce splatter risk. Cook beef to an internal temperature of 145°F and continue cooking until the beef is tender and the soup is hot throughout.
View this recipe on the original EFK website ↗