Beef Barley Soup with Mushrooms

When the temperature drops, nothing provides comfort quite like a big bowl of Beef and Barley Soup with Mushrooms. This recipe brings together the deep, savory flavors of tender beef chuck roast and smoky pancetta with the earthy notes of baby bella mushrooms. Nutty pearl barley adds a satisfying chew, making this soup a hearty and complete meal that warms you from the inside out.

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This American classic relies on simple ingredients and patient simmering. By browning the meat and mushrooms thoroughly, you build a foundation of flavor that transforms a simple broth into a luxurious, aromatic soup. It is the ultimate cold-weather staple for your kitchen.

Ingredients

• Meats: 1 lb (450 g) beef chuck roast, cut into 1/2-inch cubes; 4 oz (115 g) pancetta, diced
• Vegetables: 1 lb (450 g) baby bella mushrooms, sliced; 1 large yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced
• Grains: 3/4 cup (120 g) pearl barley, rinsed
• Liquids: 8 cups (2 liters) beef broth, low sodium; 1 cup (240 ml) water
• Aromatics & Seasonings: 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp freshly ground black pepper; 1 tsp kosher salt (plus more to taste); 2 tbsp olive oil
• Garnish: 2 tbsp fresh parsley, chopped

Instructions

Step 1

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 pancetta with a slotted spoon and set aside.

Step 2

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.

Step 3

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.

Step 4

Add sliced mushrooms. Cook, stirring occasionally, until mushrooms release their juices and begin to brown, about 6-8 minutes.

Step 5

Stir in tomato paste; 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.

Step 6

Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is cooked.

Step 7

Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley, if desired.

Zusatztipps für die Zubereitung

For the best results, use a heavy-bottomed Dutch oven to maintain consistent heat while simmering. Don't rush the browning of the mushrooms; allowing them to release their moisture and develop a golden-brown color is essential for a deep, earthy broth. If the soup becomes too thick as it sits, simply stir in a little extra beef broth or water when reheating.

Varianten und Anpassungen

You can easily customize this soup to suit your preferences. For a deeper flavor, substitute half the beef broth with mushroom broth or add a splash of dry red wine before adding the other liquids. If pancetta isn't available, bacon makes an excellent smoky substitute. To make this recipe gluten-free, replace the pearl barley with a gluten-free grain like brown rice, making sure to adjust the cooking time accordingly.

Serviervorschläge

Serve this hearty soup in deep bowls, garnished with plenty of fresh, chopped parsley for a pop of brightness. It pairs wonderfully with a side of crusty sourdough bread or warm dinner rolls for dipping. This recipe is also great for meal prepping, as it keeps well in the fridge and the flavors improve significantly after a day.

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This Beef and Barley Soup with Mushrooms is more than just a meal; it is a bowl of pure comfort. Whether you are serving it for a family dinner or saving leftovers for lunch, its rich textures and savory aromatics are sure to satisfy every appetite. Enjoy the process of slow-simmering this classic dish and the delicious results it brings to your table.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, beef stew meat or boneless short ribs work well. Chuck roast is ideal for its marbling and tenderness after slow cooking, but any braising cut will deliver great results.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The barley will absorb liquid, so add extra broth when reheating. Reheat gently on the stovetop over medium-low heat.

→ Can I make this in a slow cooker?

Absolutely. Brown the pancetta and beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.

→ What can I substitute for pancetta?

Bacon is the closest substitute and adds similar smoky flavor. You can also omit it entirely for a lighter version, though it adds wonderful depth to the broth.

→ How can I make this gluten-free?

Replace pearl barley with brown rice, wild rice, or quinoa. Adjust cooking time as needed—brown rice takes about 45 minutes, while quinoa cooks in 15-20 minutes.

→ Can I freeze this soup?

Yes, this freezes beautifully for up to 3 months. Cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat with extra broth as the barley absorbs liquid.