Hearty Beef Barley Soup (Print Version)
Rich beef, barley, and vibrant root vegetables simmer in savory broth for a cozy, nourishing main dish.
# What You'll Need:
→ Meats
01 - 1.1 lbs beef stew meat, cut into ¾ inch cubes
→ Aromatics
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
→ Root Vegetables
04 - 2 carrots, peeled and sliced
05 - 2 parsnips, peeled and sliced
06 - 2 celery stalks, sliced
07 - 1 medium turnip, peeled and diced
08 - 1 medium potato, peeled and diced
→ Grains
09 - ½ cup pearl barley, rinsed
→ Liquids & Sauces
10 - 6 cups beef stock
11 - 14 oz canned diced tomatoes, undrained
12 - 2 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce
→ Herbs & Spices
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
→ Oils
18 - 2 tbsp olive oil
→ Garnish
19 - Chopped fresh parsley, optional
# How to Make It:
01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef from the pot and set aside.
02 - In the same pot, add the diced onion and minced garlic. Sauté until softened, about 3 minutes.
03 - Incorporate the sliced carrots, parsnips, celery, diced turnip, and diced potato into the pot. Cook for 5 minutes, stirring occasionally.
04 - Return the browned beef to the pot. Add the rinsed pearl barley, beef stock, undrained diced tomatoes, tomato paste, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Stir well to blend all components.
05 - Increase heat to bring the mixture to a boil. Subsequently, reduce heat to low, cover the pot, and simmer for 1 hour, stirring periodically.
06 - Remove the lid from the pot and continue to simmer uncovered for an additional 30 minutes, or until the beef and barley have achieved tenderness and the soup has slightly thickened.
07 - Season the soup with salt and freshly ground black pepper according to taste. Discard the bay leaves.
08 - Ladle the hearty soup into bowls. Garnish with chopped fresh parsley, if desired.
# Additional Tips::
01 -
- Ready in about 2 hours with mostly hands-off cooking time
- Packed with nutritious root vegetables and fiber-rich barley
- Makes excellent leftovers that taste even better the next day
- Freezes beautifully for quick future meals
02 -
- Each serving provides 27 grams of protein making it a nutritious complete meal
- The soup thickens considerably as it cools due to the starch from barley and potato
- Perfect for meal prep as flavors improve after 24 hours in the refrigerator
- Naturally dairy-free and nut-free comfort food
03 -
- The key to exceptional flavor in this soup is properly browning the beef—don't rush this step! Those caramelized bits are pure gold for your broth. I've found that patting the beef dry with paper towels before browning makes a tremendous difference in achieving that perfect crust. And while it might be tempting to stir the soup frequently, resist the urge during the long simmer; too much stirring can break down the vegetables and make them mushy. Let the gentle bubbling do its work undisturbed, only stirring occasionally to prevent sticking.