Hearty Beef and Barley Soup with Root Vegetables
Warm up with a bowl of hearty beef and barley soup with root vegetables—a comforting classic perfect for chilly evenings. This soul-soothing recipe features tender chunks of seared beef chuck, nutty pearl barley, and a medley of earthy root vegetables like carrots, parsnips, and potatoes, all simmered in a savory beef broth infused with thyme and bay leaves. The robust flavors come together beautifully during a slow cooking process, while a sprinkle of fresh parsley adds a burst of freshness to every bowl. Ready in just over two hours, this one-pot meal is ideal for cozy family dinners or meal prepping for the week. Pair it with crusty bread for an irresistibly hearty and wholesome experience you'll savor. Perfect keywords: beef and barley soup, root vegetable soup, hearty soup recipe, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 1.5 lbs beef chuck (cut into 1-inch cubes)
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 2 celery stalks (sliced)
- 3 medium carrots (peeled and chopped)
- 2 medium parsnips (peeled and chopped)
- 1 large russet potato (peeled and diced)
- 2 tbsp tomato paste
- 8 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
- 0.75 cups pearl barley
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add half of the beef cubes and sear until browned on all sides, about 5 minutes. Remove from the pot and repeat with the remaining beef using the other tablespoon of olive oil. Set the browned beef aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 4-5 minutes, or until softened.
Add the minced garlic, celery, carrots, parsnips, and potato to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot.
Add the dried thyme, bay leaves, and pearl barley, then bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until the beef is tender, the barley is cooked, and the vegetables are soft.
Remove and discard the bay leaves. Taste and adjust seasoning with remaining 0.5 teaspoon of salt if needed.
Serve hot, garnished with fresh parsley. Enjoy with a slice of crusty bread if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
