Hearty Beef and Barley Soup with Root Vegetables

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Hearty Beef and Barley Soup with Root Vegetables is your new go-to for a comforting, nourishing meal. Packed with tender beef, wholesome barley, and a medley of root vegetables, it’s perfect for those chilly days when you need something warm and satisfying.

Ingredients for Hearty Beef and Barley Soup with Root Vegetables

Beef stewing cubes provide the hearty protein base and become wonderfully tender when simmered.

Olive oil is used for browning the beef, adding a layer of flavor and richness.

Beef broth and water form the soup's savory liquid base, enhancing the flavor profile.

Barley is a nutritious grain that thickens the soup and adds a nutty taste.

Carrots, potatoes, and parsnip bring natural sweetness and earthiness, balancing the savory flavors.

Onion and garlic are aromatics that add depth and complexity.

Dried thyme, salt, black pepper, and bay leaf enhance and round out the soup's flavors.

Tips & Tricks

  • For an even deeper flavor, deglaze the pot with a splash of red wine after browning the beef.
  • If you prefer a thicker soup, use slightly less water or let it simmer with the lid off for the last 30 minutes.
  • Pre-chop your vegetables to streamline the cooking process and save time.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a warm, flaky biscuit to soak up the rich broth. For a touch of freshness, top with a sprinkle of fresh parsley or a squeeze of lemon juice just before serving.

Frequently Asked Questions

Can I use a different grain instead of barley?
Yes, you can substitute barley with farro or quinoa, though the cooking time may vary.
How can I make this soup gluten-free?
Simply replace the barley with a gluten-free grain like quinoa or rice.
How long will leftovers keep?
The soup can be stored in the fridge for up to 4 days. It also freezes well for up to 3 months.

Hearty Beef and Barley Soup with Root Vegetables Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the beef stewing cubes. Let them brown on all sides, which should take about 5 minutes. This helps build a deep flavor base for your soup.

Next, toss in the chopped onion and minced garlic. Stir them around in the pot until they soften and become fragrant, about 2-3 minutes.

Add the diced carrots, cubed potatoes, and diced parsnip to the pot. Stir everything together, letting the vegetables cook for another 5 minutes. This step enhances their flavors.

Pour in the beef broth and water. Stir in the barley, dried thyme, salt, black pepper, and bay leaf. Bring the mixture to a boil.

Once boiling, reduce the heat to low. Let the soup simmer gently for 1.5 hours, stirring occasionally. This long simmering time allows the beef to become tender and the flavors to meld beautifully. Don’t forget to remove the bay leaf before serving!

Why You'll Love This Recipe

  • Rich, deep flavors develop from slow-simmering beef and vegetables.
  • Barley adds a delightful, chewy texture that elevates the soup.
  • A one-pot meal that makes cleanup a breeze.
  • Perfect for meal prep — it tastes even better the next day!

Ingredients

1 lb beef stewing cubes
2 tbsp olive oil
4 cups beef broth
1 cup water
1 cup barley
2 carrots, diced
2 potatoes, cubed
1 parsnip, diced
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 bay leaf

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and brown the beef cubes on all sides.
2. Add chopped onion and garlic to the pot, sauté until softened.
3. Stir in the carrots, potatoes, and parsnip; cook for 5 minutes.
4. Pour in the beef broth and water, then add barley, thyme, salt, pepper, and bay leaf.
5. Bring to a boil, then reduce heat to low and let simmer for 1.5 hours until beef and barley are tender.
6. Remove bay leaf before serving.

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