Beef and Barley Mushroom Soup (Printable Version)

Hearty soup with tender beef, pearl barley, and baby bella mushrooms in rich broth

# Ingredient List:

→ Meats

01 - 1 lb beef chuck roast, cut into 1/2-inch cubes
02 - 4 oz pancetta, diced

→ Vegetables

03 - 1 lb baby bella mushrooms, sliced
04 - 1 large yellow onion, diced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Grains

08 - 3/4 cup pearl barley, rinsed

→ Liquids

09 - 8 cups low-sodium beef broth
10 - 1 cup water

→ Aromatics and Seasonings

11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp kosher salt, plus more to taste
17 - 2 tbsp olive oil

→ Garnish

18 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add pancetta and cook until browned and crispy, about 3-4 minutes. Remove with a slotted spoon and set aside.
02 - Season beef chuck cubes with salt and pepper. Add to the pot in batches, searing until browned on all sides, about 5-6 minutes per batch. Remove beef and set aside.
03 - Add remaining olive oil to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms. Cook, stirring occasionally, until mushrooms release their juices and begin to brown, about 6-8 minutes.
05 - Stir in tomato paste and cook for 1 minute. Return beef and pancetta to the pot. Add barley, bay leaves, thyme, rosemary, beef broth, and water. Bring to a boil.
06 - Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is fully cooked.
07 - Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The combination of tender beef chunks and chewy barley creates this incredible textural dance that makes each spoonful interesting and satisfying.
  • After trying countless soup recipes that disappoint the next day, this one actually tastes better after sitting overnight when all those beautiful flavors have had time to get friendly with each other.
02 -
  • Cutting the beef into consistent 1/2-inch cubes ensures they'll cook evenly—I once rushed and had some pieces fall apart while others remained tough.
  • The soup will thicken considerably as it sits because the barley continues absorbing liquid, so you might need to add more broth when reheating leftovers.
03 -
  • Don't wash the mushrooms—just wipe them with a damp paper towel to clean them, as soaking reduces their flavor intensity and makes them waterlogged.
  • The secret to preventing the barley from becoming mushy is rinsing it thoroughly before adding to remove excess starch, then waiting until the meat has simmered for about 30 minutes before adding it to the pot.
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