Hearty Beef Barley Soup with Root Vegetables
Hearty Beef Barley Soup with Root Vegetables
Ingredients
For the Beef
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Soup Base
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups beef broth
- 14 1/2 ounces diced tomatoes, undrained
- 1/2 cup pearl barley, rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
For the Root Vegetables
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes (e.g., Yukon Gold or Russet)
- 2 parsnips, peeled and sliced into 1/2-inch rounds
For Finishing
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the beef chuck cubes dry with paper towels. In a medium bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Do not overcrowd the pot. Remove the seared beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion and celery to the pot. Sauté, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes (with their juice). Add the rinsed pearl barley, bay leaf, dried thyme, and Worcestershire sauce. Stir well to combine.
⏱️ 3 min
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. This allows the beef to tenderize and the barley to begin cooking.
⏱️ 60 min
- 6
After 1 hour, add the sliced carrots, diced potatoes, and sliced parsnips to the pot. Stir gently. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is very tender and the vegetables are cooked through.
⏱️ 40 min
- 7
Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the fresh chopped parsley just before serving.
⏱️ 4 min
- 8
Ladle the hot soup into bowls and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef Barley Soup with Root Vegetables
Ingredients
For the Beef
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Soup Base
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups beef broth
- 14 1/2 ounces diced tomatoes, undrained
- 1/2 cup pearl barley, rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
For the Root Vegetables
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes (e.g., Yukon Gold or Russet)
- 2 parsnips, peeled and sliced into 1/2-inch rounds
For Finishing
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the beef chuck cubes dry with paper towels. In a medium bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Do not overcrowd the pot. Remove the seared beef to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion and celery to the pot. Sauté, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes (with their juice). Add the rinsed pearl barley, bay leaf, dried thyme, and Worcestershire sauce. Stir well to combine.
⏱️ 3 min - 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. This allows the beef to tenderize and the barley to begin cooking.
⏱️ 60 min - 6
After 1 hour, add the sliced carrots, diced potatoes, and sliced parsnips to the pot. Stir gently. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is very tender and the vegetables are cooked through.
⏱️ 40 min - 7
Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the fresh chopped parsley just before serving.
⏱️ 4 min - 8
Ladle the hot soup into bowls and serve immediately.