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One-Pot Beef, Veggie, Barley Soup

This is all stuff I typically have on hand. The longest part is just waiting for the barley to get tender. Serves ~5-6 healthy sized bowls.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Stuff You Need

  • ~3 tbsp EVOO or similar divided
  • ~1.5 lb top sirloin cut into 1/2-1" inch pieces
  • Salt and pepper
  • 1.5 cup frozen mixed veggies
  • 1 large vidalia onion chopped fine
  • 3 celery stalks ends removed
  • 1.5 tsp dried thyme
  • 1.5 tsp dehydrated garlic
  • 2 medium russet potatoes peeled and cut into 1/2 inch pieces
  • 2 tsp tomato paste
  • 8 cups beef broth 2 boxes
  • 8 cups chicken broth 2 boxes
  • 1 cup pearl barley
  • 3 tsp low sodium soy sauce

Instructions

  • Take top sirloin, inspect for silver skin and remove. If the meat has a gristle line running through it, remove it. If the fat feels "hard" in the finger, remove it.
    Cut into bite-sized pieces; roughly 1/2"-1" - season with salt and pepper.
    ~1.5 lb top sirloin, Salt and pepper
  • Grab a large pot and add 1 tbsp of EVOO to the bottom. Heat the pot over a medium heat and add half the beef.
    Sear on 1 side for ~3-4 minutes, flip and repeat.
    Remove from heat and do the same for the other beef.
  • Once all the beef is seared, put onto a plate for later.
  • Add 2 tbsp EVOO to the same pot. Add the frozen veggies, sliced celery stalks and chopped onions.
    Use a wooden spoon to remove the fond from the bottom of the pot. All these veggies will release lots of water which will help to loosen the fond.
    Start with a high heat and then taper to a medium-high heat as the water vaporizes.
    Allow to cook until the veggies have color - this is ~10 minutes.
    1.5 cup frozen mixed veggies, 1 large vidalia onion, 3 celery stalks
  • Once they have color, add dehydrated thyme, dehydrated garlic, and tomato paste. Cook for 30-60 seconds or until fragrant.
    1.5 tsp dried thyme, 1.5 tsp dehydrated garlic, 2 tsp tomato paste
  • Add cooked beef back tot he pot and then add beef and chicken broth, soy sauce, and pearl barley.
    8 cups beef broth, 8 cups chicken broth, 1 cup pearl barley, 3 tsp low sodium soy sauce
  • Follow the cooking instructions for YOUR pearl barley.
    My pearl barley says to rinse then bring to a boil, then reduce to a simmer and cover for ~35 minutes or until tender.
    All the pearl barely I've ever cooked has finished in ~35-45 minutes.
  • Once the pearl barley is tender, take off the heat add your 1/2" diced russet potatoes.
    Allow to rest/stand for 10 minutes - this will allow the potatoes to get tender without going mushy. It will also allow the soup to set up and cool so you can actually eat it.