Recipe: Simple Beef and Barley Soup with Root Veg

Cooking beef with easy and tasty.

Beef and Barley Soup with Root Veg. Explore Soups Made with Nutrition-Packed Ingredients You Know and Love Today. Add the steak and brown well, stirring occasionally. Remove steak and leave the juice.

This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week! With fall coming and school back in session (or getting close!), we're loving all the cozy, healthy soups! You can have Beef and Barley Soup with Root Veg using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Beef and Barley Soup with Root Veg

  1. You need 8 of cubed stewing beef.
  2. Prepare 2 tbsp of flour.
  3. You need 2 tsp of vegetable oil.
  4. It's 1 1/2 cup of diced onions.
  5. It's 2 tsp of chopped garlic.
  6. You need 2 cup of sliced button mushrooms.
  7. You need 3/4 cup of diced potato.
  8. It's 3/4 cup of diced parsnip.
  9. You need 3/4 cup of diced sweet potato.
  10. You need 4 cup of vegetable broth.
  11. It's 1/4 cup of pearl barley.
  12. You need 1 tbsp of Worcestershire sauce.
  13. It's 1/4 cup of chopped parsley.

Nutty tasting barley and sweet celery root turn this soup into comfort food! Add the water, potatoes, carrots, celery, onion and bouillon. Stir in broth, water, thyme, and bay leaf. Bring to a boil over high heat; skim any foam as necessary.

Beef and Barley Soup with Root Veg step by step

  1. Dust beef with flour. Add vegetable oil to large skillet and sear beef until brown. Then set aside..
  2. In large sauce pan create flavour base with vegetable oil, onions and garlic. Next add mushrooms. Once there is no liquid left add root vegetables, broth, barley, and beef. Simmer for 25 mins or until barley is soft..
  3. Add Worcestershire sauce, salt and pepper..
  4. Ladle into individual bowls and garnish with parsley..

Pour in the vegetable broth and bring to a simmer, uncovered. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth. Heat the butter in a pan and add all of the veg.