Vegetable Beef Barley Soup

My vegetable beef barley soup is super budget-friendly but is also filling, healthy, and hearty. Multiple cooking methods are included. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 396kcal

Author Arman Liew

Ingredients

1 1/2 pounds beef chuck roast cubed
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oil
1 large onion chopped
1 parsley root chopped, or turnip
2 large carrots diced
1 stalk celery diced
3 cloves garlic minced
3/4 cup red wine
4 cups beef broth
1 tablespoon Worcestershire sauce
1 cup barley

Instructions

Season the meat with salt and pepper on all sides.
Heat the oil in a pot over medium-high heat and sear the meat until well browned. Remove the meat from the pot.
Add onion, parsley root, carrots, celery, and garlic to the pot and cook until fork tender.
Deglaze the pot with wine, cook for a couple of minutes until the alcohol evaporates, and add the beef broth, Worcestershire sauce, and meat back to the pot.
Bring the soup to a simmer then cover it and cook for an hour.
Add barley to the pot and cook until it is cooked through.

Video

Notes

TO STORE: Allow the leftover beef and barley soup to cool to room temperature, then store it in an airtight container in the refrigerator for 3 to 4 days.

TO FREEZE: Leftover beef barley soup freezes very well! Once it’s cool, transfer the soup to an airtight, freezer-safe container. Freeze for up to 3 to 4 months. Let the soup thaw in the fridge before reheating.

TO REHEAT: You can reheat the leftovers on the stovetop in a saucepan or in the microwave for 1 to 2 minutes.

Nutrition