Hearty Beef and Barley Soup with Winter Root Vegetables

A robust soup built for cold days

Some evenings call for something rich and sustaining, the sort of dish that warms from the inside out. Beef and barley soup is just that, a deep and hearty bowl brimming with slow-cooked beef, nutty barley, and winter root vegetables that soften into the broth. It’s less delicate than my Tuscan white bean soup, leaning instead into bold flavours that make you feel fortified against the cold.

I learned to love this soup in my grandmother’s kitchen, where it was always served on frosty days after long walks. The beef simmered until tender, the barley swelling and thickening the broth, and carrots and parsnips adding sweetness. It carries the nostalgia of comfort food, but it’s also practical, stretching inexpensive cuts of beef into a filling meal.

This is the kind of soup I like to prepare on weekends, letting it burble away for hours while the house fills with savoury aroma. It’s part of the line-up in my comforting autumn and winter soup recipes because it delivers everything you want from a winter dish: warmth, depth, and plenty of texture.

For a contrast, I often pair this soup with something lighter like the creamy tomato basil soup. If I want another slow-simmering option, I’ll make my French onion soup, which carries the same soul-warming effect but with an entirely different flavour.

Ingredients for beef and barley soup

• 600 g stewing beef (such as chuck), cut into cubes
• 2 tbsp plain flour, seasoned with salt and pepper
• 2 tbsp olive oil
• 2 medium onions, chopped
• 3 carrots, diced
• 2 parsnips, diced
• 2 sticks celery, diced
• 3 cloves garlic, minced
• 2 tbsp tomato purée
• 1.5 litres beef stock
• 150 g pearl barley, rinsed
• 2 bay leaves
• 2 sprigs thyme
• Sea salt and black pepper to taste
• Fresh parsley, chopped, to serve

Ingredient notes

Stewing beef is perfect here because the long, slow cooking tenderises it beautifully. Chuck or shin are both good options, as they’re rich in connective tissue that breaks down into gelatin, thickening the soup naturally.

Pearl barley gives the soup its nutty chew and body. Rinse it well before cooking to remove excess starch, which can make the broth cloudy. Root vegetables like carrots and parsnips add sweetness and balance the savoury beef.

Instructions

Dust beef cubes in seasoned flour. Heat olive oil in a large heavy pot and brown the beef in batches until golden. Remove and set aside. In the same pot, sauté onions, carrots, parsnips, and celery until softened, about 10 minutes. Stir in garlic and tomato purée, cooking for 2 minutes.

Return beef to the pot, pour in stock, and add barley, bay leaves, and thyme. Bring to a gentle simmer, cover, and cook for 2–2½ hours until the beef is tender and the barley is plump. Remove bay leaves and thyme, season generously, and sprinkle with parsley before serving.

Cooking techniques explained

Browning the beef is crucial. It develops a caramelised crust that deepens flavour in the broth. Don’t overcrowd the pan, sear in batches so the meat colours properly instead of steaming.

Cooking the soup slowly over a gentle heat gives the barley time to release starch, thickening the broth into something almost stew-like. Patience here is rewarded with tender beef and a cohesive flavour.

What to serve with beef and barley soup

This soup is a meal in itself, but I like to serve it with thick slices of buttered brown bread. The nuttiness of the bread complements the barley and soaks up the broth perfectly. For a heartier spread, pair it with a sharp salad of rocket and parmesan. The peppery greens provide a bright counterpoint to the richness of beef.

Wine and beer pairings

A robust red like Cabernet Sauvignon matches the soup’s depth, its tannins balancing the richness of beef. A Syrah also works well, bringing spice and dark fruit notes that play beautifully with root vegetables. For beer, a stout echoes the roasted notes of the beef and barley, while a ruby ale brings caramel sweetness that softens the savoury edges.

Frequently asked questions

Tips for success with beef and barley soup

Don’t skip the flouring step for the beef. It helps form a crust when browning and slightly thickens the broth as it simmers. Taste for seasoning at the end. Long cooking can dull flavours, so adjust with salt and pepper just before serving.

Recipe variations

Add chopped swede or turnip to the vegetables for extra earthy sweetness. You can also stir in shredded cabbage in the final 10 minutes for a rustic twist. For more richness, finish the soup with a splash of red wine vinegar or Worcestershire sauce before serving. Both sharpen the flavours and cut through the beefiness.

Storage and reheating beef and barley soup

Store in the fridge for up to 4 days. Reheat gently, loosening with extra stock if the barley has thickened the broth. It also freezes well for up to 3 months.

Hearty Beef and Barley Soup with Winter Root Vegetables

Kitchen Team @ Spooning and Forking

This beef and barley soup simmers tender beef cubes with pearl barley, carrots, and parsnips until rich and hearty. A comforting, substantial soup that feels like a meal in itself, ideal for frosty days when you need something sustaining and warming.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Course Soup, Starter

Cuisine British, European

Servings 4 Servings

Calories 420 kcal

Ingredients

  

1x2x3x

• 600 g Beef stewing (such as chuck), cut into cubes
• 2 tbsp Flour plain, seasoned with salt and pepper
• 2 tbsp Olive oil
• 2 Onions medium sized, chopped
• 3 Carrots diced
• 2 Parsnips diced
• 2 Celery sticks, diced
• 3 cloves Garlic minced
• 2 tbsp Tomato Puree
• 1.5 l Beef stock
• 150 g Pearl barley rinsed
• 2 Bay leaves
• 2 sprigs Fresh thyme
• Sea salt to taste
• Black pepper to taste, freshly ground
• 1 tbsp Fresh Parsley chopped, to serve

Instructions

 

• Dust beef cubes in seasoned flour. Heat olive oil in a large heavy pot and brown the beef in batches until golden. Remove and set aside. In the same pot, sauté onions, carrots, parsnips, and celery until softened, about 10 minutes. Stir in garlic and tomato purée, cooking for 2 minutes.
• Return beef to the pot, pour in stock, and add barley, bay leaves, and thyme. Bring to a gentle simmer, cover, and cook for 2–2½ hours until the beef is tender and the barley is plump. Remove bay leaves and thyme, season generously, and sprinkle with parsley before serving.

Notes

Stewing beef is perfect here because the long, slow cooking tenderises it beautifully. Chuck or shin are both good options, as they’re rich in connective tissue that breaks down into gelatin, thickening the soup naturally.

Pearl barley gives the soup its nutty chew and body. Rinse it well before cooking to remove excess starch, which can make the broth cloudy. Root vegetables like carrots and parsnips add sweetness and balance the savoury beef.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 28gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 980mgPotassium: 1150mgFiber: 8gSugar: 6gVitamin A: 9200IUCalcium: 90mgIron: 4mg

Keyword beef barley, hearty soup, root vegetables, slow cooked, winter comfort

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