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Beef and Barley Soup with Root Vegetables

Elina James
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb (450 g) beef stew meat, cut into 1-inch cubes
  • Salt and black pepper, to taste
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 parsnip, peeled and diced
  • 1 cup pearl barley, rinsed
  • 6 cups beef broth
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce (optional)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions
 

  • Step 1: Brown the Beef : Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown the beef on all sides for 4–5 minutes. Remove and set aside.
  • Step 2: Sauté Aromatics : In the same pot, add onion and sauté for 3–4 minutes until translucent. Add garlic, carrots, celery, and parsnip and cook for 3–5 minutes until slightly softened.
  • Step 3: Simmer Soup : Return the beef to the pot. Stir in barley, beef broth, thyme, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer 45–50 minutes until beef is tender and barley is cooked.
  • Step 4: Adjust Seasoning : Remove bay leaves. Taste and adjust salt and pepper as needed. Stir in fresh parsley before serving.
  • Step 5: Serve : Ladle soup into bowls. Serve hot with crusty bread or rolls. Optional: sprinkle extra fresh parsley or a dash of black pepper on top.