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Beef Barley Winter Soup

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A hearty, comforting soup featuring tender beef, pearl barley, and roasted root vegetables simmered in a savory broth. Perfect for chilly nights and family gatherings, this cozy root vegetable dinner is packed with flavor and nostalgia.

Ingredients

Scale
  • 1 lb beef stew meat, cut into 1-inch cubes (chuck or round)
  • 2 tbsp olive oil, divided
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 8 cups beef broth (low-sodium recommended)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme (or 2 tsp fresh, chopped)
  • Salt and pepper, to taste
  • 2 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 small rutabaga, peeled and diced (or substitute turnip)
  • 2 stalks celery, diced
  • 1 medium potato, peeled and diced (Yukon Gold preferred)
  • 2/3 cup pearl barley, rinsed
  • 1/2 cup frozen peas (optional)
  • Handful of chopped parsley, for garnish
  • Dash of smoked paprika (optional)

Instructions

  1. Dice beef stew meat into 1-inch cubes. Peel and chop all root vegetables into bite-sized pieces. Rinse barley in cold water using a strainer.
  2. Preheat oven to 425°F. Toss carrots, parsnips, rutabaga, potato, and celery with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18–20 minutes until golden brown and fragrant. (Optional, but recommended.)
  3. Heat 1 tbsp olive oil in a large soup pot over medium-high. Add beef cubes in a single layer and sear until browned on all sides. Remove beef and set aside.
  4. Lower heat to medium. Add diced onion and cook until translucent, about 3 minutes. Stir in garlic and tomato paste, cooking until fragrant, about 1 minute. Scrape up any browned bits.
  5. Pour in beef broth, Worcestershire sauce, bay leaves, and thyme. Return beef to the pot. Bring to a gentle boil.
  6. Add barley and roasted (or raw) root vegetables to the pot. Reduce heat to low, cover, and simmer for 30 minutes. Stir occasionally, skimming foam if needed.
  7. Remove bay leaves. Taste for salt and pepper. Add frozen peas, parsley, and smoked paprika if desired. Simmer for 2–3 minutes more.
  8. Ladle soup into bowls, garnish with extra parsley. Serve hot.

Notes

Roasting the root vegetables before adding them to the soup deepens the flavor and adds a subtle sweetness. For gluten-free, substitute barley with brown rice or quinoa. The soup is even better the next day as flavors meld. If soup thickens after cooling, add a splash of broth when reheating. Sear beef well for maximum flavor and avoid overcrowding the pan. Multitask by chopping veggies while beef sears or roast veggies and brown meat simultaneously.

Nutrition

Keywords: beef barley soup, winter soup, root vegetable dinner, cozy soup, comfort food, easy soup recipe, family dinner, hearty soup, one pot meal

Find it online: https://emmayum.com/beef-barley-winter-soup-recipe-easy-cozy-root-vegetable-dinner/