Are you craving a hearty, soul-warming dish that combines tender beef, earthy mushrooms, and nutritious barley in one incredible bowl? Look no further! This Beef Mushroom Barley Soup is not just a recipe—it's a culinary journey that transforms simple ingredients into a restaurant-quality meal that will have your family begging for seconds. Perfect for chilly evenings or when you need a nutritious, filling meal that feels like a warm hug from the inside out.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb beef stew meat, cubed
- 1 cup barley
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 6 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the beef stew meat into bite-sized pieces, chop the onion, dice the carrots and celery, and slice the mushrooms. This will make the cooking process smoother.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the cubed beef stew meat. Season it lightly with salt and pepper.
- Brown the beef on all sides, which should take about 5-7 minutes. This step helps to develop a rich flavor in the soup.
- Once the beef is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes, or until they begin to soften and the onion becomes translucent.
- Add the sliced mushrooms to the pot and continue to sauté for an additional 3-4 minutes, allowing them to release their moisture and cook down.
- Return the browned beef to the pot with the sautéed vegetables. Stir everything together to combine.
- Pour in the beef broth, scraping the bottom of the pot to release any browned bits that may have stuck during the sautéing process. This adds extra flavor to the soup.
- Add the cup of barley to the pot, stirring well to incorporate all ingredients.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour. Stir occasionally to prevent sticking.
- After 1 hour, check the barley for doneness; it should be tender but still have a slight chew. If it needs more time, continue to simmer, checking every 10 minutes.
- Once the barley is cooked to your liking, taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Remove the pot from heat and let it sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the Beef Mushroom Barley Soup hot, garnished with fresh herbs if desired. Enjoy your hearty and comforting meal!
Tips
- Choose the right beef: Use well-marbled stew meat for maximum flavor and tenderness. Look for cuts like chuck or bottom round.
- Browning is key: Take your time browning the meat. This crucial step develops deep, rich flavors that will elevate the entire soup.
- Don't rush the simmering: Low and slow cooking allows the barley to become perfectly tender and lets the flavors meld beautifully.
- Fresh herbs make a difference: Consider garnishing with fresh parsley or thyme to add a bright, fresh note to the finished soup.
- Make ahead friendly: This soup actually tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop overnight.
- Customize your texture: If you prefer a thicker soup, you can add a tablespoon of tomato paste or reduce the broth slightly.
- Storage tip: This soup freezes beautifully for up to 3 months. Store in airtight containers for quick, delicious meals later.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 65mg
