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Wholesome Beef and Barley Soup with Root Vegetables – Easy Comfort Food

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This hearty beef and barley soup features fall-apart tender beef, chewy pearl barley, and sweet root vegetables in a deeply savory broth. A two-step browning process with mushrooms and tomato paste builds incredible umami flavor in this one-pot comfort food classic.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 ounces cremini mushrooms, finely chopped
  • 8 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • Salt and freshly ground black pepper, to taste
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 2 medium parsnips, peeled and diced
  • 1 small celery root (celeriac), peeled and diced (about 1 cup)
  • 2 stalks celery, diced (include leaves if attached)
  • 1 cup pearl barley (not quick-cooking)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 Parmesan rind (optional)
  • 2 teaspoons red wine vinegar (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and brown undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown other sides. Transfer browned beef to a plate and set aside.
  2. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add diced onion and cook 5-6 minutes, stirring occasionally, until translucent and starting to brown. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and finely chopped mushrooms. Cook 4-5 minutes, stirring constantly, until tomato paste darkens to rusty red and mushrooms have released liquid and started to brown.
  3. Pour in about ½ cup beef broth and scrape bottom of pot with a wooden spoon to release browned bits. Let bubble for 1 minute. Add remaining broth, bay leaves, thyme, and browned beef back to pot. Add Worcestershire sauce and Parmesan rind if using. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
  4. Stir in diced carrots, parsnips, celery root, celery, and pearl barley. Ensure everything is submerged in broth, adding water or more broth if needed. Cover and continue simmering for 45 minutes to 1 hour, until barley is tender but still has a pleasant chew and vegetables are fork-tender.
  5. Remove bay leaves and Parmesan rind if used. Taste and adjust seasoning with salt and pepper. Stir in red wine vinegar if using. Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread.

Notes

Don’t skip browning the mushrooms and tomato paste—they build deep umami flavor. Salt in layers, not all at once, as the broth reduces. Different brands of pearl barley cook at slightly different rates; start checking at 40 minutes. This soup tastes even better the next day. Freezes well for up to 3 months. For a vegetarian version, skip beef and use a mix of mushrooms and chickpeas with vegetable broth. For gluten-free, swap barley for brown rice or quinoa.

Nutrition

Keywords: beef barley soup, root vegetable soup, comfort food, one-pot meal, winter soup, hearty soup, beef soup, barley soup

Find it online: https://coracooks.com/wholesome-beef-and-barley-soup-with-root-vegetables-easy-comfort-food/