Go Back
Beef Barley and Root Vegetable Soup
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cut into bite-sized pieces
  • ¾ cup pearl barley
  • 3 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 small turnip, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the carrots, parsnips, and turnip. Cook for another 3 minutes to start softening the vegetables.
  • Add the pearl barley, dried thyme, bay leaves, and beef broth. Season with salt and black pepper.
  • Bring the soup to a boil, then reduce to a simmer. Cover and cook for 45 minutes until the beef is tender and the barley is cooked through.
  • Remove the bay leaves before serving.

Notes

If the soup thickens too much after freezing and reheating, add a splash of water or broth while warming it on the stove. The barley continues to absorb liquid in storage, so this adjustment keeps the texture right.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife