Simple Beef & Barley Soup with Butternut Squash (Instant Pot or Slow Cooker)

This Simple Beef & Barley Soup with Butternut Squash is the perfect recipe for those cool, Fall nights! It’s prepared with tons of wholesome ingredients and can be made in the Crockpot or Instant Pot.

Thank you, Sprouts Farmers Market, for sponsoring this post. As always, all thoughts and opinions are truly my own.

Alright, y’all! The temperatures have finally hit the mid 60s in Alabama, so you know what that means—Fall is almost here! Fall is definitely my favorite season! It makes me think of Fall festivals, candy apples, and family gatherings! Good times!

Another great thing about Fall, is all of the delicious, cozy recipes! When I was younger, my mom would make a delicious soup on the first day of Fall and that’s something that I always looked forward to! As I’ve gotten older, I decided to do the same with my family and made this amazing Simple Beef & Barley Soup with Butternut Squash!

This stew gathers its rich flavor from a variety of fresh + pantry ingredients, purchased from Sprouts Farmers Market. I love shopping a Sprouts because they have a ton of fresh fall produce, along with all the best ingredients for my favorite comfort foods! It’s literally my one-stop-shop!

How to Make Beef Barley Soup

This is such an easy recipe. After browning the beef, all you do is stir in the remaining ingredients, put on the cover, and let the instant pot or slow cooker do the rest of the work!

If you’re using an Instant Pot… 

First thing’s first—brown the beef: Set Instant Pot to Sauté. Add olive oil to Instant Pot, then cook beef until browned on all sides, for about 5 to 6 minutes. 

Next, add in the onion and garlic, and cook for 3 to 4 minutes, stirring occasionally, until tender. Press Cancel. 

Add in the butternut squash, mushrooms, beef broth, thyme, salt & pepper, and barley. Lock the lid and cook on high pressure for 16 minutes. Use quick-release method to release pressure. If soup gets too thick, add additional water or stock. Serve warm and enjoy!

If you’re using a Slow Cooker…

Start by heating a large Dutch oven to medium high heat and add in 2 tablespoons of oil followed by the beef, garlic, and onion. Brown the beef on all sides and cook until the onions are tender. 

Transfer to the slow cooker, and add in the butternut squash, mushrooms, beef broth, thyme, salt & pepper, and barley. Cook on high for 4 hours or low for 8 hours. If soup gets too thick, add additional water or stock. Serve warm and enjoy!

How to Store & Reheat Beef Barley Soup

Soup recipes always make great leftovers! This homemade soup recipe will keep very well for a few days if stored in an airtight container, in the refrigerator. To reheat, simply place in the microwave or in a saucepan on the stovetop.

Can You Freeze Beef Barley Soup? 

This Simple Beef & Barley Soup with Butternut Squash freezes perfectly. You can use a large freezer-safe container or smaller single-serving freezer containers, and then thaw them in the fridge overnight before reheating. It’s super convenient for a quick, delicious homemade meal!

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4 from 1 vote

Simple Beef & Barley Soup with Butternut Squash (Instant Pot or Slow Cooker)

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Beautiful Eats & Things

Ingredients

• 1 & ½ pounds stew meat cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 3 cups butternut squash peeled and chopped
• 2 cups sliced mushrooms
• 6 cups low sodium beef broth
• 1 & ¼ cups pearl barley
• 2 teaspoons dried thyme
• Salt and pepper to taste

Instructions

Instant Pot:

• Set Instant Pot to Sauté. Add olive oil to Instant Pot, then cook beef until browned on all sides, for about 5 to 6 minutes.
• Add in the onion and garlic, and cook for 3 to 4 minutes, stirring occasionally, until tender. Press Cancel.
• Add in the butternut squash, mushrooms, beef broth, thyme, salt & pepper, and barley. Lock the lid and cook on high pressure for 16 minutes. Use quick-release method to release pressure. If soup gets too thick, add additional water or stock. Serve warm and enjoy!

Slow Cooker:

• In a large Dutch oven, over medium high heat, warm 2 tablespoons of oil and add in the beef, garlic, and onion. Brown the beef on all sides and cook until the onions are tender. Transfer to the slow cooker.
• Add the butternut squash, mushrooms, beef broth, thyme, salt & pepper, and barley to the slow cooker and cook on high for 4 hours or low for 8 hours. If soup gets too thick, add additional water or stock. Serve warm and enjoy!