Beef, Barley, and Root Vegetable Soup

• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup pearl barley, rinsed
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups water
• 2 tablespoons tomato paste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Season beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown the beef on all sides; remove and set aside.
2. 2 In the same pot, sauté the onion until softened, then add garlic and cook for another minute.
3. 3 Stir in tomato paste and cook for 2 minutes to eliminate any raw flavor.
4. 4 Add beef broth, water, barley, browned beef, carrots, parsnips, potatoes, thyme, and rosemary to the pot.
5. 5 Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the beef is tender and the vegetables are cooked through.
6. 6 Taste and adjust seasoning with additional salt and pepper if needed.
7. 7 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot
• Cutting board and knife
• Wooden spoon

Variations

• Add a splash of red wine when browning the beef for extra depth.
• For a vegan version, substitute beef with hearty mushrooms and use vegetable broth.

Substitutions

• If you don't have pearl barley, use farro or another grain of choice.
• Substitute parsnips with celery root for a similar texture.

Pairings

• Pairs well with a fresh green salad.
• Serve with a robust red wine to complement the beefy flavors.

Nutrition

Tips

• For deeper flavor, consider browning the vegetables along with the beef.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or buttered dinner rolls.
• A sprinkle of grated Parmesan adds a nice touch.

FAQ