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Instructions:
1. Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the carrots and potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through. Set aside.
2. Brown the Beef:
- While the vegetables are roasting, heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the beef stew meat to the pot in a single layer, seasoning with salt and pepper. Brown the beef on all sides for about 5-7 minutes. This step will help lock in the flavors and give the beef a rich color.
- Once the beef is browned, remove it from the pot and set it aside.
3. Sauté the Aromatics:
- In the same pot, add a little more olive oil if needed. Sauté the onion, garlic, and celery over medium heat for about 5 minutes, or until softened and fragrant.
- Stir in the dried thyme and rosemary, cooking for an additional minute to allow the herbs to release their oils.
4. Simmer the Soup:
- Return the browned beef to the pot, followed by the beef broth and water. Bring the mixture to a boil, then reduce the heat to low. Add the bay leaf.
- Stir in the barley, cover the pot, and let the soup simmer for about 45 minutes to 1 hour, or until the beef is tender and the barley is fully cooked.
5. Combine the Roasted Vegetables:
- Once the soup is done simmering, add the roasted carrots and potatoes to the pot. Stir to combine, allowing the roasted vegetables to meld into the soup for about 5-10 minutes.
6. Taste and Adjust:
- Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or herbs to suit your preference.
- Remove the bay leaf and discard.
Serving Suggestions:
- Serve with Bread: Pair this hearty soup with a slice of crusty bread or a warm, buttered roll for a complete meal. A fresh loaf of sourdough or whole-grain bread would complement the flavors perfectly.
- Garnish: Top your soup with a sprinkle of fresh parsley, a dash of Parmesan cheese, or a drizzle of olive oil for added richness.
- Side Salad: Pair with a simple green salad to add freshness and balance to the meal. A light vinaigrette will do wonders.
Tips for Perfect Beef and Barley Soup:
- Beef Choice: Choose a cut of beef that’s perfect for slow cooking, such as chuck roast or brisket. These cuts become wonderfully tender when simmered for a long period.
- Broth Options: For a deeper flavor, use homemade beef broth or stock. If you’re short on time, store-bought broth works just fine as well.
- Barley Substitute: If you prefer a different grain, try substituting quinoa, farro, or rice for the barley. Just make sure to adjust cooking times accordingly.
Why This Soup Is a Must-Try:
Beef and Barley Soup with Roasted Carrots and Potatoes is everything you want in a winter meal—comforting, filling, and loaded with rich flavors. The combination of tender beef, nutty barley, and sweet roasted vegetables is both satisfying and nourishing, making it the perfect dish to enjoy on a chilly day. This recipe is also a great one to make in advance; it actually tastes even better the next day after the flavors have had more time to meld together.
Whether you’re looking for a cozy dinner for your family or a meal prep solution for the week, this beef and barley soup is a winner every time.
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