Beef & Barley Soup With Root Vegetables (carrots, Parsnips)
This hearty beef and barley soup is filled with tender chunks of beef, nutritious barley, and a medley of root vegetables including carrots and parsnips. Perfect for chilly days, this comforting dish is both filling and nutritious.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Sharp knife
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 units carrots, peeled and sliced
- 2 units parsnips, peeled and sliced
- 1 cup pearl barley
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion has softened and is translucent.
- Add the sliced carrots and parsnips to the pot, cooking for an additional 5 minutes to slightly soften them.
- Return the browned beef to the pot. Stir in the pearl barley, beef broth, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 1 hour, or until the barley and beef are tender.
- After cooking, remove the bay leaf, adjust the seasoning if necessary, and ladle the soup into bowls.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
For a richer flavor, you can add a splash of red wine when sautéing the onions and garlic.
This soup freezes well; portion it into containers for easy meals later.
Feel free to add additional vegetables like potatoes or celery according to your preference.