Beef and Barley Soup with Roasted Carrots and Potatoes: A Hearty Comfort Dish
Beef and barley soup is a classic, hearty dish that’s perfect for cold days. When paired with roasted carrots and potatoes, this soup becomes a full meal, rich in flavor and loaded with nutrients. Slow-simmered beef adds depth, barley provides a satisfying chew, and the roasted vegetables contribute a caramelized sweetness that elevates the dish. Here’s a step-by-step guide to making this comforting soup.
Why This Recipe Stands Out
The addition of roasted carrots and potatoes gives this beef and barley soup a unique twist. Roasting the vegetables before adding them to the soup enhances their natural flavors, creating a balance of smoky, sweet, and savory notes. Plus, barley adds a nutty texture that complements the tender beef and velvety broth.
Ingredients:
For 6–8 servings, you’ll need:
For the Soup:
- Beef stew meat (cut into 1-inch cubes) – 1 pound
- Pearl barley – 3/4 cup
- Beef broth or stock – 8 cups
- Onion (diced) – 1 medium
- Garlic cloves (minced) – 3
- Celery stalks (sliced) – 2
- Diced tomatoes (canned, with juice) – 1 (14-ounce) can
- Fresh thyme – 2 sprigs (or 1 teaspoon dried thyme)
- Bay leaf – 1
- Salt and black pepper – To taste
- Olive oil – 2 tablespoons
For the Roasted Vegetables:
- Carrots (peeled and cut into chunks) – 3 large
- Potatoes (peeled and diced) – 2 medium
- Olive oil – 2 tablespoons
- Salt and black pepper – To taste
Step-by-Step Method:
