Beef barley and vegetable soup is hearty, filling, and so comforting. It’s the perfect soup for a cold winter day. It can be made in advance and freezes well, so it’s great for busy nights.
Place a large soup pot on the stove, and turn the heat to medium. Generously sprinkle the meat with salt and pepper on both sides. A couple minutes later, add to the pot 1 teaspoon of oil and the meat in a single layer. Brown the meat well on both sides, then set aside.
Meanwhile, chop the vegetables. After the meat is set aside, sauté the onion, celery, carrot, parsley root (optional), and mushrooms (optional) in the same pot until soft. Add another 1-2 teaspoons of oil if necessary to moisten the vegetables while sautéing. Sprinkle 2 pinches of salt and several grinds of freshly cracked pepper over the vegetables. When the vegetables are almost ready, add the garlic and sauté for a couple minutes more.
Then add the wine, and scrape the bottom of the pan to deglaze and loosen any brown bits. Cook until the wine has mostly evaporated. Now add the browned beef, tomatoes, soup mix, water, bay leaf, and another 2 pinches of salt and a couple grinds of freshly cracked pepper. Stir together. Bring the ingredients to a boil, and then cover and lower the flame to a simmer. Cook for 1-½ hours or until the meat easily falls apart from the bone.
Remove the meat to a plate or cutting board. Separate the meat from the bones and connective tissue with two forks or your fingers. Then shred or cut the meat into bite-sized pieces. Add the meat back to the pot. Discard the bay leaf, bones, and connective tissue. Taste the soup to see if it needs any more salt or black pepper. Simmer for a few minutes more or up to another half hour until the meat is very tender.
Serve hot. Garnish with a little chopped fresh parsley, optional.
Notes
If you can’t find parsley root, you can substitute with parsnips.
You can use English cut short ribs if needed. Boneless chuck roast or beef stew meat can also be substituted, but the bones in the short ribs add extra flavor.
Substitute vegetable soup mix for pearled barley.
How to store: Store leftover beef barley vegetable soup in an airtight container in the refrigerator for up to 3 days.
How to freeze: Freeze soup in a freezer safe container for up to 6 months.
How to reheat: This soup reheats well in the microwave, or in a pot over medium heat. Add a splash of water or beef stock if necessary.