Intro
Beef and barley soup with root vegetables is a cozy, one-pot dinner built for chilly nights and easy meal prep. I’ve cooked this version dozens of times for testing and weekday batch-cooking. The pearl barley turns silky-tender, the beef gets spoon-soft, and the root veggies add natural sweetness you can’t fake. Below I’ll show you exactly how to make it (in 5 clear steps), plus smart swaps if you’re dairy-free, gluten-free, or avoiding alcohol and pork.
At a Glance
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Difficulty: Easy
- Estimated Cost: $16–$22 (US)
Ingredients
- Beef chuck, 1.5 lb (680 g), cut into 1-inch cubes (or pre-cut “stew beef”)
- Kosher salt, 1¾ tsp, divided (adjust to taste)
- Black pepper, 1 tsp, divided
- Olive oil, 2 tbsp
- Yellow onion, 1 large (10 oz/280 g), diced
- Carrots, 3 medium (9 oz/255 g), peeled, diced
- Parsnips, 2 medium (8 oz/225 g), peeled, diced
- Celery, 2 ribs (4 oz/115 g), diced
- Garlic, 4 cloves, minced
- Tomato paste, 2 tbsp
- Pearl barley, ¾ cup (135 g), rinsed
- Low-sodium beef broth, 6 cups (1.4 L) (or vegetable broth)
- Bay leaves, 2
- Fresh thyme, 4 sprigs (or 1 tsp dried)
- Turnip or rutabaga, 1 cup (150 g), peeled, ½-inch cubes
- Russet or Yukon gold potato, 1 large (10 oz/280 g), ½-inch cubes
- Fresh parsley, ¼ cup (10 g), chopped, for finish
- Optional: Red pepper flakes, ¼ tsp; lemon juice, 1–2 tsp to brighten
Swaps & Notes (dietary + pantry)
| Need | Use this swap | Notes |
|---|---|---|
| Gluten-free | Short-grain brown rice (½ cup/95 g) or quinoa (¾ cup/135 g) | Simmer 35–40 min for rice; 18–20 min for quinoa; texture differs from barley. |
| Dairy-free | This recipe is already dairy-free | A drizzle of olive oil at the end mimics richness. |
| Lower sodium | Use low-sodium broth + salt at end | Salt in layers but taste at the finish. |
| More veggies | Add celery root (celeriac) or sweet potato | Keep total root veg ~4 cups to maintain broth balance. |
| Leaner | Sub bottom round; cook 10–15 min longer | Chuck gives the most tenderness. |
| No alcohol/pork | Already compliant | No wine or pork used here. |
Step-by-Step Instructions
- Season & sear beef (build flavor): Pat beef dry. Toss with 1 tsp salt and ½ tsp pepper. Heat olive oil in a Dutch oven over medium-high. Sear beef in 2 batches until well browned (6–8 minutes total). Transfer to a bowl; keep the fond (browned bits).
- Sauté aromatics: Reduce heat to medium. Add onion, carrots, parsnips, and celery with a pinch of salt; cook 6–8 minutes until softened. Stir in garlic and tomato paste; cook 60–90 seconds until the paste darkens.
- Add barley & broth: Stir in barley to coat. Return beef (and juices), add broth, bay leaves, and thyme. Bring to a boil; reduce to a gentle simmer. Cover partially and cook 35 minutes, stirring once or twice.
- Root veg in, finish simmer: Add turnip and potato. Simmer uncovered 25–30 minutes, until barley is tender and beef is very soft. Skim any fat. Remove bay and thyme stems.
- Taste & brighten: Stir in remaining ¾ tsp salt and ½ tsp pepper (or to taste), parsley, and a squeeze of lemon if desired. The beef and barley soup with root vegetables should be rich, savory, and naturally sweet.
Pro Tips & Variations
- Brown well: Deep searing = savory backbone. If the pot looks dry, add 1 tsp oil between batches.
- Barley choice: Pearl barley cooks faster and yields a creamy texture. Hulled barley works too; add ~15 minutes.
- Texture control: For a thicker soup, mash a few potato cubes in the pot at the end. For thinner, add ½–1 cup hot broth.
- Make-ahead magic: This soup tastes even better on Day 2 as the barley and root vegetables mingle with the beef.
- Instant Pot: Sauté beef and aromatics on Sauté. Add barley and broth, lock lid, High Pressure 25 min, quick release, add turnip/potato, Sauté 10–12 min until tender.
- Slow Cooker: Sear beef/aromatics on the stove. Transfer to slow cooker with barley and broth. Low 7–8 hours (or High 4–5). Add turnip/potato for last 1–1½ hours.
- Veg-heavy version: Halve the beef, increase carrots/parsnips/turnip by 1 cup total.
Serving Suggestions
- Ladle into warm bowls and finish with parsley and cracked pepper.
- Add a slice of crusty bread (or gluten-free loaf) and a simple green salad with lemon vinaigrette.
- For a complete winter spread, pair with roasted Brussels sprouts or a citrus-fennel salad to cut the richness.
Storage & Reheating
- Fridge: Cool quickly. Store airtight up to 4 days. Barley continues to absorb liquid—top off with broth or water when reheating.
- Freezer: Up to 3 months. Portion into quart containers; leave headspace. For best texture, undercook barley by ~5 minutes if freezing.
- Reheat: Stovetop over medium until steaming (8–10 minutes), or microwave 2–4 minutes, stirring once. Heat to 165°F (74°C).
- Food safety: Chill within 2 hours; never reheat the same batch more than once.
Troubleshooting
- Too thick: Add warm broth ¼ cup at a time; simmer 2 minutes and re-season.
- Barley undercooked: Simmer 5–10 more minutes; keep the lid partially on to maintain gentle bubbles.
- Beef tough: It needs more time. Simmer another 10–15 minutes until collagen breaks down.
- Too salty: Dilute with unsalted broth and balance with a squeeze of lemon.
FAQs
Q1: Can I make beef and barley soup with root vegetables ahead of time?
A1: Yes. It actually improves overnight. Reheat gently and add a splash of broth.
Q2: What cut of beef works best?
A2: Beef chuck is ideal for tenderness and flavor. Stew beef works, but pieces can vary in quality.
Q3: Can I cook it without barley?
A3: Use short-grain brown rice or quinoa. Adjust simmer time as noted in the swaps.
Q4: How do I keep veggies from getting mushy?
A4: Add turnip and potato later (as directed) and simmer just until fork-tender.
Q5: Is this freezer-friendly?
A5: Yes, up to 3 months. Slightly undercook barley if you plan to freeze.
Nutrition (per serving)
Calories: ~375; Protein: ~28 g; Carbs: ~40 g; Fat: ~12 g