Beef and Barley Soup Mushrooms (Printable)

Tender beef, mushrooms, and pearl barley simmered in rich broth. Hearty comfort for chilly days.

# Required Ingredients:

→ Meats

01 - 1 lb beef chuck roast, cut into 1/2-inch cubes
02 - 4 oz pancetta, diced

→ Vegetables

03 - 1 lb 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 - 3/4 cup pearl barley, rinsed

→ Liquids

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

→ Aromatics & Seasonings

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

→ Garnish

18 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add pancetta and cook until browned and crispy, about 3-4 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 5-6 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 mushrooms release their juices and begin to brown, about 6-8 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 1.5 hours, stirring occasionally, until beef is tender and barley is cooked through.
07 - Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It's the kind of soup that tastes even better the next day, so you're really making two great meals at once.
  • The barley gives you that satisfying, stick-to-your-ribs texture without being heavy, and the pancetta adds smokiness that makes everything taste like home.
02 -
  • The pancetta and beef need proper browning to build the deep, savory foundation that makes this soup taste like it's been simmering all day.
  • Rushing the mushroom step robs you of their rich, umami contribution—let them cook until they actually brown, not just release moisture.
03 -
  • Don't skip the rinsing step for your barley—it removes excess starch and keeps your broth clear and beautiful instead of cloudy.
  • If your soup seems thin after the barley is cooked, that means it's perfect and will thicken slightly as it cools, so resist the urge to cook it longer just to reduce the liquid.
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