Beef Barley Soup with Root Vegetables
Warm up with a hearty bowl of Beef Barley Soup with Root Vegetables This comforting classic is loaded with tender beef, wholesome barley, and a medley of root vegetables simmered in a rich, savory broth. Perfect for chilly days or cozy family dinners, this nourishing soup is both filling and full of flavor.
Ingredients
For the Soup:
- 1 ½ lbs beef stew meat (chuck roast or round), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 parsnips, peeled and diced
- 2 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh)
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat olive oil and brown beef cubes on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, parsnips, and garlic. Sauté until softened.
- Build the Base: Add beef back into the pot. Stir in broth, barley, potatoes, bay leaves, thyme, rosemary, salt, and pepper.
- Simmer: Bring to a boil, then reduce to a simmer. Cover and cook for 1 ½ hours until beef and barley are tender.
- Adjust and Serve: Taste for seasoning, remove bay leaves, and serve hot with fresh parsley or Parmesan.