Beef and Barley Soup with Roasted Carrots and Potatoes – A Hearty and Comforting Meal

Introduction

There’s nothing quite as comforting as a bowl of Beef and Barley Soup with Roasted Carrots and Potatoes on a chilly day. This hearty dish combines tender chunks of beef, nutty barley, and perfectly roasted root vegetables to create a flavorful and satisfying meal. Whether you’re looking for a cozy dinner option, a meal-prep-friendly soup, or a nutritious dish packed with protein and fiber, this recipe is a perfect choice.

Beef and barley soup has a rich history, originating as a staple in many European and Middle Eastern cuisines. The combination of beef and grains like barley provides a balanced and wholesome meal that has been enjoyed for centuries. With the addition of roasted carrots and potatoes, this version elevates the traditional soup with deeper flavors and a heartier texture.

Why Make This Recipe?

• Rich and Satisfying: The beef becomes fork-tender as it simmers, while the barley absorbs all the delicious flavors.
• Nutritious and Balanced: Barley provides fiber and whole-grain benefits, while beef supplies protein, and the roasted vegetables add natural sweetness and depth.
• Meal-Prep Friendly: This soup stores well in the fridge or freezer, making it a great option for busy weeknights.
• Full of Flavor: Roasting the carrots and potatoes before adding them to the soup enhances their natural sweetness and brings out deeper flavors.
• Comfort Food Classic: Whether for a family dinner or a cozy night in, this soup is a warm and satisfying choice.

Step-by-step guide to preparing beef and barley soup with roasted carrots and potatoes:

This one-pot soup comes together with simple, wholesome ingredients. The key steps include:

1. Roasting the vegetables to develop their natural sweetness and enhance texture.
2. Searing the beef to create a deep, rich base for the broth.
3. Simmering everything together to allow the flavors to meld into a comforting and aromatic soup.

Ingredients

For the Roasted Carrots and Potatoes:

• 3 large carrots, peeled and cut into chunks
• 2 medium potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme

For the Beef and Barley Soup:

• 1 pound of beef stew meat, diced into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 cup pearl barley, rinsed
• 6 cups beef broth
• 1 cup water
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• ½ teaspoon red pepper flakes (optional)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon balsamic vinegar (for added depth of flavor)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

1: Roast the Carrots and Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the carrot chunks and diced potatoes with olive oil, salt, pepper, and dried thyme.
3. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and tender.
4. Set aside until ready to add to the soup.

2: Sear the Beef

1. In a heavy-bottomed pot or Dutch oven, warm a tablespoon of olive oil over medium-high heat.
2. Place the diced beef into the pot and cook until evenly browned on all sides.. This step helps to lock in the flavor.
3. Take the beef out of the pot and set it aside.

3: Build the Soup Base

1. In the same pot, add onions and garlic, sautéing until soft and fragrant.
2. Stir in tomato paste, salt, pepper, thyme, smoked paprika, and red pepper flakes (if using).
3. Pour in beef broth, water, and Worcestershire sauce, stirring to deglaze the pot.

4: Simmer the Soup

1. Add the seared beef, bay leaf, diced tomatoes, and rinsed barley to the pot.
2. Bring to a gentle boil, then reduce heat and let the soup simmer for about 45–50 minutes, stirring occasionally.
3. Once the beef is tender and the barley is cooked, stir in the roasted carrots and potatoes.

5: Final Touches and Serving

1. Let the soup simmer for another 5–10 minutes, allowing the roasted vegetables to blend with the flavors.
2. Stir in balsamic vinegar to add a hint of acidity and brightness.
3. Take out the bay leaf and sprinkle fresh parsley on top before serving.

How to Serve Beef and Barley Soup with Roasted Carrots and Potatoes

This soup is perfect on its own, but for an even heartier meal, consider these serving ideas:

• Pair it with a crusty bread roll or buttered sourdough for dipping.
• Serve alongside a fresh green salad for a balanced meal.
• Add a dollop of sour cream or grated Parmesan cheese for extra richness.

How to Store Beef and Barley Soup

Refrigeration:

• Keep any leftovers in a sealed container and refrigerate for up to four days.
• Reheat on the stovetop over medium heat, adding a splash of broth if needed.

Freezing:

• This soup freezes well for up to 3 months.
• Allow it to cool completely before transferring it to freezer-safe containers.
• Thaw overnight in the fridge and reheat on the stovetop before serving.

Tips for the Best Beef and Barley Soup

Use a mix of beef cuts – Chuck roast or stew meat works best as they become incredibly tender after slow cooking.
Sear the beef first to lock in flavors and create a rich broth.
Rinse the barley before adding it to remove excess starch and prevent clumping.
Roasting the carrots and potatoes before adding them to the soup enhances their sweetness and prevents them from becoming mushy.
For a thicker soup, simmer uncovered for an additional 10–15 minutes to reduce the broth slightly.

Variations

• Slow Cooker Version: Sear the beef first, then transfer all ingredients (except roasted veggies) to a slow cooker. Cook on low for 6–8 hours. Add the roasted vegetables in the last 30 minutes.
• Gluten-Free Option: Replace barley with brown rice or quinoa.
• Vegetarian Adaptation: Swap beef for mushrooms or lentils and use vegetable broth instead.
• Spicy Kick: Add a pinch of cayenne pepper or more red pepper flakes.

FAQs

Can I make this soup ahead of time?

Yes! This soup becomes even more flavorful the next day as the ingredients blend together.

Does barley thicken the soup?

Yes, barley naturally thickens the broth. If it gets too thick, simply add a little extra broth before reheating.

Can I use quick-cooking barley?

Yes, but adjust the cooking time—quick barley cooks in about 10–15 minutes.

Conclusion

Beef and Barley Soup with Roasted Carrots and Potatoes is a wholesome, comforting, and nourishing dish perfect for any season. Whether you’re making it for a family dinner, meal prep, or a cozy night in, this soup is guaranteed to be a favorite. Try it today and enjoy a rich, homemade meal that’s both delicious and satisfying!

Helpful Resources

For more inspiration and tips on making soups and hearty meals, check out these resources:

• The Best Bread to Serve with Soups – A guide to choosing the perfect bread for dipping.
• How to Store and Reheat Soups for Meal Prep – Learn the best ways to store, freeze, and reheat soups without losing flavor.
• Try : French Onion Soup.

Beef and Barley Soup with Roasted Carrots and Potatoes – A Hearty and Comforting Meal

Recipe by Gramma Rosie

0.0 from 0 votes

Course: DinnerDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Roasted Carrots and Potatoes:

• 3 large carrots, peeled and cut into chunks

• 2 medium potatoes, diced

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• For the Beef and Barley Soup:

• 1 pound beef stew meat, diced into bite-sized pieces

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• ½ teaspoon smoked paprika

• 1 cup pearl barley, rinsed

• 6 cups beef broth

• 1 cup water

• 1 tablespoon tomato paste

• 1 bay leaf

• 1 teaspoon Worcestershire sauce

• ½ teaspoon red pepper flakes (optional)

• 1 cup diced tomatoes (canned or fresh)

• 1 teaspoon balsamic vinegar (for added depth of flavor)

• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

• Step 1: Roast the Carrots and Potatoes
• Preheat the oven to 400°F (200°C).
• Toss the carrot chunks and diced potatoes with olive oil, salt, pepper, and dried thyme.
• Spread them on a baking sheet and roast for 20–25 minutes, or until golden and tender.
• Set aside until needed.
• Step 2: Sear the Beef
• In a Dutch oven or heavy-bottomed pot, warm a tablespoon of olive oil over medium-high heat.
• Add the diced beef and cook until browned on all sides.
• Remove the beef from the pot and keep it aside.
• Step 3: Build the Soup Base
• In the same pot, sauté onions and garlic until soft and fragrant.
• Stir in tomato paste, salt, pepper, thyme, smoked paprika, and red pepper flakes.
• Pour in beef broth, water, and Worcestershire sauce, stirring to combine.
• Step 4: Simmer the Soup
• Add the seared beef, bay leaf, diced tomatoes, and rinsed barley to the pot.
• Bring to a boil, then reduce heat and let the soup simmer for about 45–50 minutes, stirring occasionally.
• Once the beef is tender and the barley is fully cooked, stir in the roasted carrots and potatoes.
• Step 5: Final Touches
• Let the soup simmer for another 5–10 minutes, blending the flavors together.
• Stir in balsamic vinegar for added depth.
• Remove the bay leaf and sprinkle fresh parsley before serving.

Final Thoughts

Making Beef and Barley Soup with Roasted Carrots and Potatoes at home is a fantastic way to enjoy a classic, hearty meal with minimal effort. The rich broth, tender beef, chewy barley, and roasted vegetables create a deep, comforting flavor that makes this dish an instant favorite.

With its nutrient-dense ingredients and meal-prep-friendly nature, this soup is ideal for busy families, meal planners, and anyone who enjoys home-cooked comfort food. Whether you’re making a big batch for the week or freezing portions for later, this soup is guaranteed to warm your soul with every spoonful.

If you try this recipe, let us know your thoughts in the comments below! Don’t forget to share your favorite variations and serving ideas.

Happy Cooking! 🍲