{"id":11674,"date":"2026-10-05T18:38:37","date_gmt":"2026-10-05T18:38:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11674"},"modified":"2026-10-05T18:47:57","modified_gmt":"2026-10-05T18:47:57","slug":"gluten-free-beef-barley-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/gluten-free-beef-barley-soup\/","title":{"rendered":"Gluten-Free Beef “Barley” Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Gluten-Free Beef “Barley” Soup<\/span><\/h2>\n
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This is a modification of the Beef Barley Soup from this website, to make it gluten-free.<\/span><\/div>\n
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Servings: <\/span>7<\/span><\/div>\n\n
Author: <\/span>Cooking Classy with help from Craving Some Creativity<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> lbs<\/span> chuck roast, trimmed of excess chunks of fat<\/span> cut into 3\/4-inch cubes<\/span><\/li>
  • 3<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> chopped carrots<\/span> (about 3)<\/span><\/li>
  • 1<\/span> cup<\/span> chopped celery<\/span> (about 2 ribs)<\/span><\/li>
  • 2<\/span> cups<\/span> chopped yellow onion<\/span> (1 large)<\/span><\/li>
  • 3<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> minced garlic<\/span> (4 cloves)<\/span><\/li>
  • 2<\/span> (32oz) cartons <\/span> certified gluten-free beef broth<\/span> (e.g. Pacific Foods or Swanson)<\/span><\/li>
  • 1<\/span> Tbsp<\/span> gluten-free Tamari (e.g. San-J) or Coconut Aminos<\/span><\/li>
  • 2<\/span> tsp<\/span> certified gluten-free Worcestershire sauce<\/span> (e.g. US Lea & Perrins or French's)<\/span><\/li>
  • 2<\/span> tsp<\/span> minced fresh rosemary or \u00bd tsp dried<\/span><\/li>
  • 2<\/span> tsp<\/span> minced fresh thyme or \u00bd tsp dried<\/span><\/li>
  • Salt and freshly ground black pepper<\/span><\/li>
  • 1<\/span> cup<\/span> whole grain sorghum (closest match to barley's shape, texture and nutty flavor) <\/span> OR Long-Grain Brown & Wild Rice Blend, OR, for a grain-free alternative, 2 cups peeled, \u00bd-inch cubed potatoes.<\/span><\/li>
  • 3<\/span> Tbsp<\/span> minced fresh parsley<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>

    <\/span>How to Make Beef Barley Soup on the Stovetop<\/span><\/h4>
    • Sear Beef:<\/strong> Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat 2 lbs trimmed chuck roast cubes dry with paper towels and sear in batches, seasoning with salt and pepper, until golden brown (about 3 minutes on bottom, 1 minute after flipping). Take care not to overcrowd. Transfer to a plate.<\/span><\/div><\/li>
    • Saute veggies:<\/strong> Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.<\/span><\/div><\/li>
    • Cook tomato paste<\/strong>: Add tomato paste and garlic and saute 1 minute.<\/span><\/div><\/li>
    • Add liquids and GF seasonings:<\/strong> Pour in gluten-free broth, Tamari or Coconut Aminos, gluten-free Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef and juices to pot. Bring mixture to a simmer, then reduce heat to low, cover and simmer until beef is fairly tender, about 45 \u2013 60 minutes<\/strong> until beef starts to become tender.<\/span><\/div><\/li>
    • Add Grain Substitute:<\/strong><\/span>
      <\/div>If using Whole Grain Sorghum:<\/strong> Stir in 1 cup rinsed sorghum. Cover and simmer on low for 55 to 60 minutes<\/strong> until tender with a chewy bite.<\/span>
      <\/div>If using Brown & Wild Rice Blend:<\/strong> Stir in 1 cup rinsed rice blend. Cover and simmer on low for 40 to 45 minutes<\/strong>.<\/span>
      <\/div>If using Diced Yukon Gold Potatoes (Grain-Free Alternative):<\/strong> Stir in 2 cups peeled, \u00bd-inch cubed potatoes during the final 20 to 25 minutes<\/strong> of simmering.<\/span><\/div><\/li>
    • Finish<\/strong> with parsley: Stir in parsley. Season with salt and pepper to taste. Serve warm.<\/span><\/div><\/li><\/ul><\/div>

      <\/span>How to Make Beef Barley Soup in the Slow Cooker<\/span><\/h4>
      • Sear beef<\/strong> in olive oil, then transfer all ingredients (using Whole Grain Sorghum or Brown\/Wild Rice) to the slow cooker except parsley. Cook on Low for 7 to 8 hours<\/strong>. Stir in fresh parsley right before serving.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>How to Make Beef Barley Soup in the Instant Pot<\/span><\/h4>
        • Brown beef<\/strong> using "Saut\u00e9" mode. Reduce total broth volume to 7 cups (56 oz)<\/strong>. Add all ingredients except parsley. Cook on Manual \/ High Pressure for 25 minutes<\/strong> (allowing sorghum or brown rice to fully soften alongside the beef chuck), then perform a natural pressure release for 15 minutes<\/strong> before releasing any remaining steam.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>

          <\/span>Gluten-Free Execution Checklist<\/span><\/h4>\n
            \n
          • \nLabel Verification:<\/b> Confirm Worcestershire sauce explicitly lists “Gluten-Free” on the bottle label.<\/span>
            <\/div>\n<\/li>\n
          • \nBroth Audit:<\/b> Check broth ingredient statements to ensure zero wheat, yeast extracts, or hydrolyzed wheat proteins are listed.<\/span>
            <\/div>\n<\/li>\n
          • \nGrain Rinse:<\/b> Rinse sorghum or brown rice blend thoroughly in a fine-mesh strainer under cold water before adding to the pot.<\/span>
            <\/div>\n<\/li>\n
          • \nReheating Reserve:<\/b> Grain substitutes continue absorbing liquid as the soup sits; keep 1 cup of extra gluten-free broth available to adjust thickness when reheating leftovers.<\/span>
            <\/div>\n<\/li>\n<\/ul>\n

            <\/span>Tips for the Best Beef Barley Soup<\/span><\/h4>\n
              \n
            • Cut the veggies somewhat thick, they\u2019ll simmer a long time and those carrots can tend to get too soft.<\/li>\n
            • Brown the beef first, this adds a rich layer of flavor.<\/li>\n
            • Let the soup simmer low and slow, so beef comes out tender.<\/li>\n
            • Saute the tomato paste to help boost flavor and lightly caramelize it.<\/li>\n
            • Add grain halfway through simmering for lightly chewy texture.<\/li>\n<\/ul>\n

              <\/span><\/span>Possible Variations<\/span><\/h4>\n
                \n
              • Replace 1\/2 cup of the broth with 1\/2 cup dry red wine.<\/li>\n
              • Add other vegetables like mushrooms, green beans, canned tomatoes, potatoes or peas. Green beans and peas can be added closer to the end.<\/li>\n
              • If adding more veggies you may want a little more broth as well.<\/li>\n
              • Add other herbs for more flavor like bay leaves or marjoram. Or try seasoning with Italian seasoning.<\/li>\n
              • Use ground beef instead of chuck roast. If doing so add grain in step 6 then skip the second simmer time.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11678,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[132,134,366,1714,4673,1715,909,765,697],"tags":[],"class_list":["post-11674","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","category-american","category-british","category-dairy-free","category-egg-free","category-gluten-free","category-instant-pot","category-slow-cooker","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/10\/GlutenFreeBeefWildRiceBlendSoup.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11674"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11674\/revisions"}],"predecessor-version":[{"id":11682,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11674\/revisions\/11682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11678"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}