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Cozy Beef and Barley Soup with Root Vegetables

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A hearty, slow-simmered soup with tender beef, chewy pearl barley, and a medley of root vegetables in a rich, deeply flavored broth. Perfect for cold days and feeding a crowd.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups beef broth (low-sodium recommended)
  • 1 cup pearl barley, rinsed and drained
  • 3 medium carrots, peeled and diced (about 1½ cups)
  • 3 stalks celery, diced (about 1 cup)
  • 2 medium parsnips, peeled and diced (about 1 cup)
  • 2 medium Yukon Gold potatoes, peeled and diced (about 1½ cups)
  • 1 large rutabaga or 2 small turnips, peeled and diced (about 1 cup, optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 cup frozen peas (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • ½ cup red wine (optional)

Instructions

  1. Prep all ingredients: Cut beef into 1-inch cubes and pat dry. Dice onion, mince garlic, peel and chop all root vegetables into ½-inch pieces. Rinse barley in a fine-mesh strainer under cold water.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer and brown undisturbed for 3-4 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
  3. Reduce heat to medium. Add diced onion and cook 3-4 minutes until softened, scraping up browned bits. Add garlic and tomato paste; cook 1 minute until fragrant.
  4. Pour in 1 cup beef broth and deglaze the pot, scraping up all browned bits. Add remaining 7 cups broth, bay leaves, thyme, and rosemary. Stir to combine.
  5. Return beef and any juices to the pot. Add carrots, celery, parsnips, potatoes, rutabaga (if using), and rinsed barley. Stir well.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2½ hours, or until beef is fork-tender and barley is tender but still chewy. Alternatively, transfer covered pot to a 325°F oven and cook for same time.
  7. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. If using frozen peas, stir in and let sit off heat for 5 minutes. Ladle into bowls, garnish with parsley, and serve hot.

Notes

For best flavor, make a day ahead. Barley absorbs liquid; add extra broth when reheating. Do not substitute quick-cooking barley. Browning the beef is essential for deep flavor.

Nutrition

Keywords: beef and barley soup, root vegetable soup, hearty soup, winter soup, comfort food, one-pot meal

Find it online: https://gleamgulp.com/cozy-beef-and-barley-soup-with-root-vegetables/