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French Onion Beef and Barley Soup

This French Onion Beef and Barley soup combines savory flavors and hearty textures, it's the perfect soup fusion! 

Ingredients

  • 1 tablespoon butter
  • 1 pound stew beef
  • salt and black pepper to taste
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves minced garlic
  • 1 can Campbell’s French Onion Soup
  • 6 cups beef broth
  • 1/2 cup pearl barley
  • 1 bay leaf
  • 1/2 teaspoon dried thyme

Instructions

Stovetop Instructions

  1. Sear the Beef: Heat olive oil over medium-high heat in a large pot. Season beef stew meat with salt and pepper, then add to the pot. Sear until browned on all sides, about 5-7 minutes.

  2. Add the Vegetables: In the same pot, add carrots, celery, and garlic. Sauté for about 3-4 minutes until slightly softened.

  3. Add Broth and Soup: Pour Campbell’s French Onion Soup and beef broth into the can, scraping up any browned bits from the bottom of the pot.

  4. Add Barley and Seasonings: Stir in the barley, bay leaf, and thyme. Return the beef to the pot and bring the soup to a boil.

  5. Simmer: Reduce the heat to low, cover, and let simmer for about 45-50 minutes, or until the beef and barley are tender. Stir occasionally and adjust seasoning with salt and pepper if needed.  You may want to add more water before serving; the barley will absorb lots of water, and there is a chance it will look more like a barley stew.

Instant Pot Instructions

  1. Set the Instant Pot to Sauté mode and add the butter.  Season the beef with salt and pepper, then add it to the pot, browning it on all sides.

  2. Add garlic, celery, and carrots and saute until translucent.

  3. Turn off Sauté mode. Add the can of French onion soup, peas, beef broth, barley,  thyme, and bay leaf. Stir everything together.

  4. Close the lid and set the Instant Pot to Pressure Cook for 20 minutes. Once finished, let the pressure release naturally for 10 minutes, then quickly release any remaining pressure.

  5. Open the lid, discard the bay leaf, and taste for seasoning. Serve hot, and if you’d like, top with toasted baguette slices and melted Gruyère or Swiss cheese