This Paleo Beef and "Barley" Soup is such a comforting meal! It's loaded with chunks of tender beef, carrots, mushrooms and cauliflower rice in place of barley in a rich and flavourful beef broth. This hearty soup freezes well and is perfect for winter.
1.5poundschuck roast or stewing beef cut into 1 inch cubes
6clovesgarlicminced
1onionfinely diced
1/2tspsalt
1/2tsppepper
2cupschopped mushrooms
2cupschopped carrots
1tspthyme
1tsprosemary
1/4cuptomato paste
2tbspbalsamic vinegar
6cupbeef stock
3cupscauliflower rice
Instructions
Slow Cooker Instructions
If your slow cooker has a sear function, put it on sear and heat the olive oil (alternatively you can put the oil in a pot on medium high heat) and add in the beef and sear it for 4 to 5 minutes until browned. Once the beef is all browned, set it aside on a plate.
Leaving the slow cooker on sear, add in the garlic and onion, season with salt and pepper and cook for 4 minutes until the onion begins to soften. Next add in the carrots and mushrooms and cook for another 5 minutes.
Next add in the thyme, rosemary, tomato paste, balsamic vinegar and beef stock. Give the soup a stir and then return the cooked beef back in.
Put the slow cooker on high heat and cook for 4 hours (or low heat for 6 hours) until the beef is fall apart tender.
Once the beef is fork tender, add in the cauliflower rice and leave it to cook for 10 more minutes until the cauliflower rice is tender. Serve the soup garnished with parsley.
Stove top Instructions
For steps 1- 3 sear the beef and vegetables on medium high heat. Lower the heat to low and leave the soup to cook on the stove top for 1 1/2 hours until tender.
Once the beef is fork tender, add in the cauliflower rice and leave it to cook for 10 more minutes until the cauliflower rice is tender. Serve the soup garnished with parsley.
Instant Pot Instructions
Turn the instant pot on sear, heat the olive oil and add in the beef and sear it for 4 to 5 minutes until browned. Once the beef is all browned, set it aside on a plate.
Add in the garlic and onion, season with salt and pepper and cook for 4 minutes until the onion begins to soften. Next add in the carrots and mushrooms and cook for another 5 minutes.
Next add in the thyme, rosemary, tomato paste, balsamic vinegar and beef stock. Give the soup a stir and then return the cooked beef back in.
Put the lid on the instant pot and turn to the sealing position. Turn on manual (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid.
Turn on sear and add the cauliflower rice to the soup. Leave to simmer for 8-10 minutes until the cauliflower is tender but not mushy.