Vegetable Beef Barley Mushroom Soup (Printable Version)

Hearty soup with beef, barley, mushrooms, and vegetables simmered in rich beef broth.

# Needed Ingredients:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Grains

02 - 1/2 cup pearl barley, rinsed

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes, with juices

→ Liquids and Seasonings

10 - 6 cups beef broth
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper, to taste

→ Fats and Oils

15 - 2 tablespoons olive oil

# Steps:

01 - In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4 to 5 minutes until softened.
03 - Add mushrooms and cook for another 3 minutes, stirring occasionally.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir to combine.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Check barley and beef for tenderness. Simmer uncovered for 15 to 20 minutes more if needed, until barley is tender and soup has thickened slightly.
08 - Season with salt and pepper to taste. Remove bay leaf before serving.
09 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The barley plumps up beautifully, soaking in all those beefy flavors while giving you that satisfying chew that makes you feel like youve actually eaten something substantial.
  • Its somehow both rustic and elegant enough for company, which Ive learned is the sweet spot for recipes that become regulars in your rotation.
02 -
  • Cutting the vegetables roughly the same size ensures they cook evenly, a mistake I made repeatedly until watching my mother-in-law prep with such precision I finally understood why texture matters.
  • Adding the barley directly to the soup rather than pre-cooking it separately means it absorbs all those wonderful flavors, but also requires you to watch your liquid levels as the barley will drink up more broth than you expect.
03 -
  • If youve got a parmesan rind hiding in your refrigerator, throw it into the pot during the simmering stage and remove before serving for an incredible depth of umami flavor that people wont be able to identify but will definitely notice.
  • For weeknight efficiency, brown the beef and chop all vegetables the day before, storing them separately in the refrigerator so assembly takes just minutes when youre ready to cook.
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