Beef Barley Mushroom Soup (Printable)

Hearty soup with tender beef, mushrooms, and pearl barley in a rich broth.

# What you need:

→ Meats

01 - 1 pound beef chuck roast, cut into half-inch cubes
02 - 4 ounces pancetta, diced

→ Vegetables

03 - 1 pound 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 - three-quarter cup pearl barley, rinsed

→ Liquids

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

→ Aromatics and Seasonings

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

→ Garnish

18 - 2 tablespoons fresh parsley, chopped

# How to make it:

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, approximately 3 to 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 to 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 and cook, stirring occasionally, until they release their juices and begin to brown, about 6 to 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 hour and 30 minutes, stirring occasionally, until beef is tender and barley is fully cooked.
07 - Remove bay leaves. Adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of aroma that makes people ask what you're cooking before they even walk in.
  • The beef gets impossibly tender while the barley soaks up all that rich, savory broth—it's a complete meal that feels like a warm hug.
  • You can make it ahead and actually improve it, so no last-minute stress.
02 -
  • Don't skip the searing step—browning the beef and pancetta isn't just for show, it's where most of your deep, savory flavor comes from, and rushing through it leaves the soup tasting thin and one-dimensional.
  • The bay leaves need to come out before serving; I learned this the hard way when someone bit into one and the whole texture changed from comforting to uncomfortable.
  • If your broth seems thin near the end, you can let it simmer uncovered for the last 15 minutes to reduce and concentrate the flavors, but taste as you go so you don't oversalt.
03 -
  • Brown your beef in a single layer and let each piece sit untouched for 30 seconds before moving it—this patience creates a better crust than constant stirring.
  • If your Dutch oven doesn't have a tight-fitting lid, place a sheet of aluminum foil under the lid before you cover the pot; it traps steam and heat far more effectively.
  • Save the cooking liquid in the pot when you remove the beef and pancetta—this concentrated, seasoned liquid is what turns watery broth into something silky and cohesive.
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