Vegetable Beef Barley Mushroom Soup (Print)

A warming bowl featuring tender beef, wholesome barley, and vegetables in rich broth.

# 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 & 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 & Oils

15 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove browned beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4-5 minutes until softened.
03 - Add sliced mushrooms and cook for 3 minutes, stirring occasionally.
04 - Stir in minced 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 thoroughly.
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 15-20 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. Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • Maximum Comfort: The combination of slow-cooked beef and plump barley provides a deeply satisfying texture.
  • Nutrient Dense: Loaded with fresh carrots, celery, mushrooms, and potatoes for a well-rounded meal.
  • Simple Preparation: Despite the cooking time, the active prep is straightforward and uses common pantry staples.
02 -
  • Broth Substitution: For a lighter flavor, you can use chicken or vegetable broth instead of beef broth.
  • Consistency: If you prefer a thicker soup, let it simmer uncovered at the end to allow the barley to release its starches and reduce the liquid.
  • Tenderness: Ensure the beef is cut into uniform cubes to ensure they all become tender at the same time during the long simmer.
Back