Beef Barley Soup with Mushrooms

Warm up your kitchen with this Beef and Barley Soup with Mushrooms, a hearty American classic that combines tender chunks of beef chuck roast with smoky pancetta and earthy baby bella mushrooms. This comforting meal is slow-simmered with nutty pearl barley in a rich, aromatic broth, making it the perfect choice for chilly days.

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The secret to this deeply flavorful soup lies in the layering of aromatics and the patient simmering process. As the beef becomes tender, the barley absorbs the savory juices, resulting in a thick and satisfying texture that provides the ultimate comfort in a bowl.

Ingredients

• 1 lb (450 g) beef chuck roast, cut into 1/2-inch cubes
• 4 oz (115 g) pancetta, diced
• 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
• 3/4 cup (120 g) pearl barley, rinsed
• 8 cups (2 liters) beef broth, low sodium
• 1 cup (240 ml) water
• 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
• 2 tbsp fresh parsley, chopped (optional)

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

Using a large heavy-bottomed pot or Dutch oven is essential for maintaining even heat throughout the long simmer. For the best flavor, ensure you sear the beef chuck in small batches to achieve a deep brown crust without overcrowding the pan.

Varianten und Anpassungen

For a richer flavor profile, you can substitute half the beef broth with mushroom broth or add a splash of dry red wine before simmering. If you prefer a gluten-free version, replace the pearl barley with brown rice, and if pancetta is unavailable, diced bacon makes a wonderful smoky alternative.

Serviervorschläge

Ladle the hot soup into rustic bowls and garnish with fresh parsley for a pop of color and brightness. This soup pairs perfectly with crusty bread, which is ideal for dipping into the rich, savory broth and making the most of every drop.

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Whether you are looking for a cozy Sunday dinner or a reliable meal-prep option, this Beef and Barley Soup with Mushrooms is a timeless dish that never fails to satisfy. Serve it warm and enjoy the comfort of a home-cooked favorite that truly hits the spot.

Recipe Q&A

→ Can I use a different cut of beef?

Yes, you can substitute beef chuck with beef stew meat or short ribs. Chuck roast is ideal because it becomes tender during the long simmering process. Avoid lean cuts as they'll become tough.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so add extra broth when reheating. Freezes well for up to 3 months.

→ Can I make this in a slow cooker?

Absolutely! Brown the meat and pancetta first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until beef is tender and barley is cooked through.

→ What can I substitute for pancetta?

Bacon works perfectly as a substitute for pancetta. Use thick-cut bacon for best results. You can also omit it entirely for a lighter version, though you'll lose some smoky depth.

→ Why is my barley still hard after cooking?

Pearl barley typically takes 45-60 minutes to cook. If still hard after 1.5 hours, continue simmering with additional liquid until tender. Old barley takes longer to cook, so check the package date.

→ Can I add other vegetables?

Yes! Parsnips, turnips, or potatoes work wonderfully. Add heartier vegetables at the beginning with the carrots, and delicate greens like spinach or kale during the last 10 minutes of cooking.