Slow-Simmered Beef Barley Soup with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, comforting soup featuring tender beef, chewy barley, and earthy root vegetables simmered to perfection. This american-inspired soups ready in about 105 minutes pairs beef chuck roast, pearl barley, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 90 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1 large onion and 2 stalks celery into 1/4-inch pieces, then mince 2 medium carrots and 2 medium parsnips into 1/2-inch cubes.
  2. Step 2: Heat a large pot over medium-high heat, add 1 pound cubed beef chuck roast, and sear for 3-4 minutes per side until browned, then remove and set aside.
  3. Step 3: Add diced onion and celery to the pot, sauté for 3 minutes until softened, then stir in 1 cup pearl barley and 4 cups beef broth, returning the seared beef to the pot.
  4. Step 4: Add 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper, then bring to a gentle boil before reducing heat to low.
  5. Step 5: Cover and simmer for 1 hour 30 minutes, stirring occasionally, until beef is fork-tender and barley is cooked through, adding extra broth if needed to maintain liquid level.

Frequently asked questions

How long does Slow-Simmered Beef Barley Soup with Root Vegetables take to make?

Total time is about 105 minutes (15 min prep + 90 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 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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Simmered Beef 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 Barley Soup with Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 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.

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