Savory Beef Barley Soup with Root Vegetables

🕒 Prep: 20 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
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This Savory Beef Barley Soup with Root Vegetables is a comforting, hearty dish perfect for chilly days. It brings together tender beef, wholesome barley, and nutritious root vegetables for a satisfying meal that warms you from the inside out.

Ingredients for Savory Beef Barley Soup with Root Vegetables

Beef stew meat provides the rich, meaty flavor essential to this soup. By browning it first, you seal in juices and enhance taste. Beef broth serves as the savory base, infusing the soup with depth. Pearl barley adds a chewy texture and makes the soup more filling. The carrots, celery, parsnip, and potatoes not only add flavor but also boost the nutritional value with vitamins and minerals. Onion and garlic bring aromatic layers to the dish, while olive oil helps with sautéing and adds a touch of healthy fat. Salt, black pepper, bay leaves, and thyme work together to season the soup perfectly. A splash of Worcestershire sauce gives it an umami kick, and a sprinkle of parsley at the end brightens up the flavors.

Tips & Tricks

  • For extra flavor, deglaze the pot with a splash of red wine after browning the beef.
  • Cut your vegetables into even pieces to ensure they cook evenly.
  • Make sure to taste and adjust the seasoning before serving – this soup can handle a little extra salt if needed.

Serving Suggestions

This soup is robust enough to stand alone but pairs beautifully with a slice of crusty bread for dunking. A side salad with a tangy vinaigrette can complement the rich flavors, and if you’re feeling indulgent, a sprinkle of grated Parmesan just before serving is a lovely touch.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, chuck roast or any other flavorful stew meat will work well.
Can I make this soup in advance?
Absolutely! The flavors develop even more if it sits overnight in the fridge.
Is there a vegetarian version of this soup?
Swap the beef and beef broth for mushrooms and vegetable broth, and you have a delicious vegetarian alternative.

Savory Beef Barley Soup with Root Vegetables Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, add the beef stew meat. Let it brown on all sides, which should take about 5-7 minutes. This step locks in the juices and builds flavor.

After browning, remove the beef and set it aside. Use the same pot, throw in the onion, garlic, carrots, celery, parsnip, and potatoes. Let them cook for around 5 minutes, stirring occasionally, until they start to soften. This will release their flavors into the base.

Return the beef to the pot along with the juices that have collected. Stir in the beef broth, barley, bay leaves, thyme, Worcestershire sauce, salt, and pepper. Give everything a good stir, then bring the pot to a boil.

Once boiling, reduce the heat to low and let it simmer for about an hour, or until the barley and beef are tender. Your kitchen will start to smell amazing as the flavors meld together. Before serving, remove the bay leaves and stir in the chopped parsley for a fresh finish.

Why You'll Love This Recipe

  • Hearty and filling, perfect for a main course.
  • Loaded with nutritious root vegetables.
  • Easy to make with simple, straightforward steps.
  • Great for meal prep – flavors deepen over time.

Ingredients

1 lb beef stew meat
8 cups beef broth
1 cup pearl barley
2 carrots, diced
2 celery stalks, diced
1 large onion, chopped
2 cloves garlic, minced
1 parsnip, diced
2 potatoes, diced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 bay leaves
1 tsp thyme
1 tbsp Worcestershire sauce
1 tsp parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add beef stew meat and cook until browned on all sides.
3. Remove the beef from the pot and set aside.
4. In the same pot, add onion, garlic, carrots, celery, parsnip, and potatoes. Cook until the vegetables start to soften.
5. Return the beef to the pot.
6. Stir in beef broth, barley, bay leaves, thyme, Worcestershire sauce, salt, and pepper.
7. Bring to a boil, then reduce heat to low and simmer for 1 hour or until barley and beef are tender.
8. Remove bay leaves and stir in chopped parsley before serving.

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