Beef and Barley Soup with Root Vegetables
Beef and Barley Soup with Root Vegetables
Ingredients
For the Soup
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 6 cups beef broth
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1/2 cup pearl barley, uncooked
- 2 potatoes, medium, peeled and diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the beef stew meat dry with paper towels and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, browning on all sides. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Return the browned beef to the pot. Pour in the beef broth, add the canned diced tomatoes (undrained), pearl barley, fresh thyme, and bay leaf. Stir to combine.
⏱️ 3 min
- 6
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, allowing the flavors to meld and the beef to tenderize.
⏱️ 60 min
- 7
After 1 hour, add the diced potatoes to the pot. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is very tender and the barley and potatoes are cooked through.
⏱️ 40 min
- 8
Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 1 min
- 9
Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Barley Soup with Root Vegetables
Ingredients
For the Soup
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 6 cups beef broth
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1/2 cup pearl barley, uncooked
- 2 potatoes, medium, peeled and diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the beef stew meat dry with paper towels and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, browning on all sides. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Return the browned beef to the pot. Pour in the beef broth, add the canned diced tomatoes (undrained), pearl barley, fresh thyme, and bay leaf. Stir to combine.
⏱️ 3 min - 6
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, allowing the flavors to meld and the beef to tenderize.
⏱️ 60 min - 7
After 1 hour, add the diced potatoes to the pot. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is very tender and the barley and potatoes are cooked through.
⏱️ 40 min - 8
Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 1 min - 9
Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min