Quick Beef and Barley Soup with Root Vegetables

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A filling and nourishing soup featuring tender beef, nutty barley, and sweet root vegetables simmered in a savory broth. This American-inspired beef recipe, ready in about 75 minutes, pairs lean stewing beef, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes lean stewing beef
• 2 tbsp vegetable oil
• 1 medium, diced yellow onion
• 3 medium, peeled and diced carrots
• 1 medium, peeled and diced parsnip
• 2 diced celery stalks
• 3 minced garlic cloves
• 3/4 cup rinsed pearled barley
• 6 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb lean stewing beef cubes and brown evenly on all sides for about 6 minutes.
2. Step 2: Add 1 medium diced yellow onion, 3 diced carrots, 1 diced parsnip, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and the mixture is aromatic.
3. Step 3: Stir in 3/4 cup rinsed pearled barley, 6 cups beef broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until beef is tender and barley is cooked.
4. Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, removing the bay leaf before serving.
5. Step 5: Ladle into bowls and sprinkle with 2 tbsp chopped fresh parsley for a fresh finish.