A classic soup made with extra nutritious hulled barley and tender, melt in your mouth beef. With loads of veggies and flavor, this soup is perfect for chilly nights. Leftovers taste amazing the next day too. Checkout Instant Pot and slow cooker instruct ructions above.
Using a fine mesh strainer rinse hulled barley and place in a 6 quart pot. Stir in water and salt. Bring to a boil over high heat and then lower to a simmer. Cook covered for approximately 1 hour and 40 mins or until barley is tender enough to eat, making sure to stir occasionally. Drain and set aside.
For the Soup
Cut roast into larger sized bite sized pieces. Pat dry with a paper towel and sprinkle with salt. Heat a dutch oven over med/high- high heat with oil. Once pan is just beginning to slightly smoke add beef cubes. Sear until golden brown and caramelized (see searing tips above.)
Once meat is seared add in diced onion and cook until onions begin to sweat. Add in all remaining ingredients (in addition to cooked barley) with the exception of frozen peas. Bring to a boil and then reduce heat to medium low. Simmer for 1 hour and 40 mins to 2 hours or until beef is tender, making sure to stir occasionally. Stir in frozen peas and cook for 5 additional mins.
*Please use as many organic ingredients as possible.