Slow-Simmered Beef and Barley Soup with Root Vegetables
A deeply flavorful soup that develops rich, savory depth through patient simmering, featuring tender beef and chewy barley paired with earthy root vegetables. This american-inspired soups ready in about 140 minutes pairs stewing beef, pearl barley, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1.5 lb stewing beef
- 1 cup pearl barley
- 2 carrots
- 2 parsnips
- 1 turnip
- 1 onion
- 3 cloves garlic
- 4 cups beef broth
- 2 cups water
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 sprigs thyme
- 1 bay leaf
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lb cubed stewing beef and sear for 4-5 minutes per side until browned, then remove and set aside.
- Step 2: Add 1 finely chopped onion and 3 minced garlic cloves to the pot and cook for 2 minutes until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
- Step 4: Return seared beef to pot, then add 4 cups beef broth, 2 cups water, 1 cup rinsed pearl barley, 2 diced carrots, 2 diced parsnips, 1 diced turnip, 2 sprigs thyme, 1 bay leaf, salt, and pepper.
- Step 5: Bring to a boil, reduce heat to low, cover, and simmer for 2 hours until beef is tender and barley is cooked through.
- Step 6: Remove thyme sprigs and bay leaf. Adjust seasoning if needed.
Frequently asked questions
How long does Slow-Simmered Beef and Barley Soup with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Beef and Barley Soup with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stewing beef from drying out.
Can I substitute ingredients in Slow-Simmered Beef and Barley Soup with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Beef and Barley Soup with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Beef and Barley Soup with Root Vegetables?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
