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Quick Hearty Beef Barley Soup with Root Vegetables

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A deeply satisfying, stick-to-your-ribs bowl of comfort that comes together in about an hour. This quick hearty beef and barley soup with root vegetables uses a clever shortcut—browning the beef first, then using the barley’s natural starch to thicken everything fast.

Ingredients

Scale
  • 1 ½ pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¾ cup pearl barley (not quick-cooking)
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 2 ribs celery, diced (about 1 cup)
  • 2 medium parsnips, peeled and diced (about 1 cup)
  • 1 large russet potato, peeled and diced into ½-inch cubes (about 1 ½ cups)
  • 2 tablespoons tomato paste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish)

Instructions

  1. Prep your ingredients: Dice onion, mince garlic, and chop all root vegetables into roughly half-inch pieces. Pat beef stew meat dry with paper towels and season generously with salt and pepper.
  2. Brown the beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and let sit undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other side for another 3 minutes. Transfer browned beef to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Add minced garlic and cook for 30 seconds more.
  4. Build the base: Stir in tomato paste and cook for 1-2 minutes, stirring constantly. Add diced carrots, celery, parsnips, and potato. Stir and cook for 2 minutes.
  5. Deglaze and simmer: Pour in about ½ cup beef broth and scrape up browned bits from the bottom of the pot. Add remaining broth, water, bay leaves, dried thyme, browned beef with juices, and pearl barley. Bring to a boil, then reduce heat to low, cover, and simmer gently for 35-40 minutes.
  6. Check and adjust: After 35 minutes, remove lid and stir. Barley should be tender with a slight chew, beef fork-tender. If too thick, add a splash more broth or water. If too thin, simmer uncovered for 10 minutes. Remove bay leaves. Taste and adjust salt and pepper.
  7. Serve: Ladle into bowls and top with fresh parsley and grated Parmesan cheese. Serve with crusty bread.

Notes

Don’t rush the browning—it builds flavor. Cut vegetables uniformly for even cooking. Toast the barley for a nuttier flavor. Season in layers. Let the soup rest for 10-15 minutes off the heat before serving. The soup thickens as it sits; add broth when reheating. Freezes well for up to 3 months (consider leaving out potatoes if freezing).

Nutrition

Keywords: beef barley soup, hearty soup, root vegetable soup, quick soup, weeknight dinner, comfort food

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