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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

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.

Step 3

Reduce the heat to medium and add the diced onion to the pot. Sauté for 4-5 minutes, or until softened.

Step 4

Add the minced garlic, celery, carrots, parsnips, and potato to the pot. Cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor.

Step 6

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot.

Step 7

Add the dried thyme, bay leaves, and pearl barley, then bring the mixture to a boil.

Step 8

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.

Step 9

Remove and discard the bay leaves. Taste and adjust seasoning with remaining 0.5 teaspoon of salt if needed.

Step 10

Serve hot, garnished with fresh parsley. Enjoy with a slice of crusty bread if desired.

Nutrition Facts

Serving size	(4120.6g)

Amount per serving	% Daily Value*
Calories	3372.9

Total Fat 172.8g	0%
Saturated Fat 61.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 510.3mg	0%
Sodium 11567.3mg	0%
Total Carbohydrate 294.4g	0%
Dietary Fiber 61.4g	0%
Total Sugars 48.2g
Protein 184.2g	0%

Vitamin D 0IU	0%
Calcium 646.0mg	0%
Iron 32.0mg	0%
Potassium 7764.2mg	0%

*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.

Source of Calories

Fat: 44.8%

Protein: 21.2%

Carbs: 33.9%