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This Simple Beef & Barley Soup with Butternut Squash is the perfect recipe for Fall and can be made in the Crockpot or Instant Pot. beautifuleatsandthings.com

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

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 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!