Pin it When the temperature drops, nothing satisfies quite like a bowl of Beef and Barley Soup with Mushrooms. This hearty and comforting dish features tender chunks of beef chuck roast and earthy baby bella mushrooms simmered in a rich, herb-infused broth. The addition of smoky pancetta provides a savory depth that elevates the entire soup, making it the perfect meal for chilly days.
Pin it This recipe relies on simple, wholesome ingredients to build layers of flavor. By searing the meat and sautéing the aromatics properly, you ensure a restaurant-quality result that is both filling and nutritious.
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 garnish)
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
To ensure the most tender beef, maintain a gentle simmer throughout the cooking process. Rinsing the barley under cold water before adding it to the pot helps remove excess starch, resulting in a cleaner broth.
Varianten und Anpassungen
For an even deeper flavor, you can substitute half the beef broth with mushroom broth or add a splash of dry red wine before the long simmer. If pancetta isn't available, diced bacon works perfectly as a smoky alternative. For those following a gluten-free diet, substitute the barley with brown rice and adjust the cooking time as necessary.
Serviervorschläge
Ladle this rich soup into warm rustic bowls. It is best enjoyed with a garnish of freshly chopped parsley and a chunk of crusty bread on the side for dipping. This soup can also be made a day in advance, as the flavors often improve after sitting in the refrigerator overnight.
Pin it With 29g of protein and 430 calories per serving, this Beef and Barley Soup with Mushrooms is as nourishing as it is delicious. Whether you are meal prepping for the week or looking for a cozy Sunday dinner, this recipe is sure to become a staple in your home.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better when made ahead. The flavors continue to develop after a day in the refrigerator. Store in an airtight container for up to 4 days and reheat gently on the stovetop.
- → What cut of beef works best?
Beef chuck roast is ideal because it becomes tender during long simmering. Cut into 1/2-inch cubes for even cooking. Alternatively, stew beef or round steak can be used, though chuck offers the best flavor and texture.
- → Is there a gluten-free option?
Yes, substitute pearl barley with gluten-free grains like brown rice, quinoa, or wild rice. Adjust cooking time accordingly—brown rice typically needs 45-60 minutes. Ensure your beef broth is certified gluten-free.
- → Can I use different mushrooms?
Cremini or button mushrooms work well as alternatives to baby bella. For more intense flavor, try shiitake or portobello mushrooms. Dried porcini mushrooms can be rehydrated and added for extra depth.
- → How do I store and freeze leftovers?
Refrigerate in airtight containers for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving 1 inch of space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.