Description
A hearty and flavorful beef and barley soup made in the air fryer with slow-cooker style tenderness. This recipe delivers rich flavors with minimal effort.
Ingredients
- 1 lb beef stew meat, cubed
- 1 cup pearl barley, rinsed
- 4 cups beef broth
- 2 cups water
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions
- Preheat your air fryer to 300°F.
- In a large bowl, toss beef cubes with olive oil, salt, and pepper.
- Place beef in the air fryer basket and cook for 5 minutes to sear.
- Add onion, carrots, celery, and garlic to the beef. Stir to combine.
- Pour in beef broth and water, then add barley and bay leaf.
- Cook at 300°F for 45 minutes, stirring halfway through.
- Check for doneness—barley should be tender and beef cooked through.
- Remove bay leaf before serving.
Notes
- For a thicker soup, reduce water by 1/2 cup.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Air Fryer
- Cuisine: American