Hearty Beef and Barley Soup with Root Vegetables

Name: Hearty Beef and Barley Soup with Root Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Beef stew meat, cut into 1-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 3 medium Carrots, peeled and sliced; 2 stalks Celery, sliced; 2 medium Parsnips, peeled and sliced; 2 medium Potatoes (e.g., russet or Yukon Gold), peeled and cubed; 8 cups Beef broth; 1 (14.5 oz) Can diced tomatoes, undrained; 1/2 cup Pearl barley, rinsed; 1 tsp Dried thyme; 1 Bay leaf; 1 tsp Salt, or to taste; 1/2 tsp Black pepper, or to taste; 2 tbsp Fresh parsley, chopped, for garnish

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This deeply flavorful soup is a complete meal in a bowl, perfect for chasing away the lingering chill of winter and welcoming the subtle warmth of spring. Lean beef stew meat is slowly simmered with pearl barley, carrots, celery, potatoes, and parsnips in a rich beef broth, creating a nourishing and satisfying dish. Infused with aromatic herbs like thyme and bay leaf, this soup offers both hearty texture and comforting warmth.

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Hearty Beef and Barley Soup with Root Vegetables

Prep Time20 min

Cook Time90 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or stockpot

Instructions

1
In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides in batches, if necessary, to avoid overcrowding the pot. Remove beef and set aside.
2
Reduce heat to medium. Add chopped onion, carrots, celery, parsnips, and potatoes to the pot. Sauté for 8-10 minutes until vegetables begin to soften and onion is translucent.
3
Return the browned beef to the pot. Pour in the beef broth and canned diced tomatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes to allow the beef to tenderize.
4
Stir in the rinsed pearl barley, dried thyme, and bay leaf. Continue to simmer, covered, for another 45-60 minutes, or until the barley is tender and the beef is very tender. Stir occasionally to prevent barley from sticking to the bottom.
5
Remove the bay leaf. Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more beef broth or water to reach your desired consistency.
6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. This soup is even better the next day as the flavors meld.

Nutrition

Calories410 kcal

Protein30g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I cook this in a pressure cooker?

Yes, you can. After browning the beef and sautéing the vegetables, add all ingredients (except parsley) to the pressure cooker. Cook on high pressure for 30-35 minutes, then allow for natural release. Stir in parsley before serving.

Can I make this vegetarian?

Absolutely. Omit the beef and use a hearty vegetable broth. You can add extra mushrooms, lentils, or beans (like kidney or cannellini) for added protein and texture. Adjust cooking time for vegetables accordingly.

How long does this soup last in the refrigerator or freezer?

Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little extra broth or water if needed.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.