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One-Pot Beef and Barley Soup with Root Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

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

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
  • Add the onion and garlic to the pot. Stir and cook for two minutes until the onion softens.
  • Stir in the carrots and parsnips. Cook for three minutes to start softening the vegetables.
  • Add the barley, beef broth, and dried thyme. Stir everything together.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring once or twice.
  • Taste and add salt and black pepper as needed before serving.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers keep well in the fridge for three days. For a slightly richer flavor, use a mix of beef broth and a little water if your broth is very salty.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife