This Beef and Barley Soup with Roasted Carrots and Potatoes is a rich, satisfying dish that’s perfect for chilly days or anytime you crave a comforting bowl of soup. With tender beef, nutty pearl barley, and golden roasted vegetables, this soup is packed with flavor and texture. The aromatic herbs add depth, while roasting the carrots and potatoes brings out their natural sweetness, elevating this dish to a comforting masterpiece.
Ingredients
To make this hearty soup, you’ll need the following:
- 1 lb beef stew meat, cut into 1-inch cubes: Provides tender chunks of beef that infuse the soup with richness.
- 1 tablespoon olive oil: For browning the beef and roasting the vegetables.
- 4 cups beef broth: Creates the savory base of the soup.
- 1 cup pearl barley, rinsed: Adds a chewy texture and hearty flavor.
- 4 large carrots, cut into chunks: Roasted for sweetness and depth of flavor.
- 3 medium potatoes, cut into chunks: Roasted until golden, making them tender and flavorful.
- 1 onion, chopped: Adds a sweet, aromatic foundation to the soup.
- 2 cloves garlic, minced: Enhances the savory flavors.
- 1 teaspoon dried thyme: Adds an earthy herbal note.
- 1 teaspoon dried rosemary: Infuses the soup with a fragrant, woodsy aroma.
- 1 bay leaf: For depth and complexity in the broth.
- Salt and pepper, to taste: For seasoning.
- Fresh parsley, chopped (for garnish): Brightens the dish with fresh, herbaceous notes.
Instructions
1. Roast the Carrots and Potatoes
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the carrot and potato chunks with a drizzle of olive oil, and season with salt and pepper. Mix well to ensure even coating.
- Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until they are golden brown and tender, flipping halfway through for even roasting.
- Remove from the oven and set aside.
2. Brown the Beef
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef stew meat, and season with a pinch of salt and pepper. Sear the beef for 5-7 minutes, turning occasionally, until it is browned on all sides. This step locks in the juices and adds flavor to the soup.
- Remove the browned beef from the pot and set it aside.
3. Sauté the Aromatics
- In the same pot, add the chopped onion and minced garlic to the remaining oil and beef drippings. Sauté over medium heat for 3-4 minutes, or until the onion is softened and the garlic is fragrant.
- Scrape up any browned bits from the bottom of the pot as you stir. These bits add extra flavor to the soup.
4. Add Broth and Barley
- Return the browned beef to the pot.
- Stir in the beef broth, rinsed pearl barley, dried thyme, dried rosemary, bay leaf, and additional salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 40-45 minutes, or until the beef is tender and the barley is fully cooked.
5. Combine Roasted Vegetables
- Once the barley is tender, add the roasted carrots and potatoes to the pot.
- Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld together and the roasted vegetables to warm through.
6. Serve
- Remove the bay leaf from the pot.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve hot with a side of crusty bread for dipping, or enjoy on its own as a hearty, satisfying meal.
Tips for Success
- Roast Vegetables Separately: Roasting the carrots and potatoes separately before adding them to the soup enhances their flavor and texture, keeping them firm and slightly caramelized.
- Adjust Consistency: If you prefer a thinner soup, add more beef broth during the simmering stage. For a thicker soup, let it simmer uncovered to reduce the liquid slightly.
- Enhance with Red Wine: For added depth, deglaze the pot with a splash of red wine after browning the beef and before sautéing the onions.
Variations of the Recipe
- Add More Vegetables: Include parsnips, celery, or turnips for extra flavor and nutrients.
- Use Different Grains: Substitute barley with farro, rice, or quinoa for a different texture.
- Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.
- Slow Cooker Option: Brown the beef and sauté the aromatics, then transfer everything (except the roasted vegetables) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the roasted vegetables in the last 30 minutes of cooking.
Serving Suggestions
- Crusty Bread: Pair the soup with fresh, crusty bread or dinner rolls for dipping.
- Side Salad: A simple mixed green salad with a light vinaigrette complements the richness of the soup.
- Cheese Garnish: Sprinkle with freshly grated Parmesan cheese for a savory finish.
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3 days.
2. Can I freeze Beef and Barley Soup?
Absolutely. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
3. Can I use a different cut of beef?
Yes! Chuck roast, short ribs, or even ground beef can work well. Just adjust the cooking time accordingly for tenderness.
4. Can I skip roasting the vegetables?
While roasting enhances the flavor, you can skip this step and add the vegetables directly to the soup. Adjust the cooking time to ensure they become tender.
Conclusion
Beef and Barley Soup with Roasted Carrots and Potatoes is a hearty, wholesome dish that’s perfect for family dinners or meal prepping. The combination of tender beef, nutty barley, and sweet roasted vegetables creates a rich and satisfying flavor profile. Whether served on its own or with a side of crusty bread, this soup is sure to warm you up and leave you feeling nourished. Give this recipe a try and enjoy the comforting taste of homemade goodness!
