Beef and Barley Soup with Mushrooms offers rich, savory flavors and a satisfying texture that makes it an ideal dish to enjoy any time. This hearty soup combines succulent beef, earthy mushrooms, and nutty pearl barley in a flavorful broth, making each bite comforting and deeply satisfying. With carrots, onion, celery, and pancetta building a base of aromatic goodness, enhanced by the depth of red wine and parmesan rind, this soup comes together beautifully. Ready in just a couple of hours and perfect for leftovers, it brings cozy warmth and soul-soothing nutrition to your table. Let’s dive into how to make this classic soup your new favorite.
Why You’ll Love This Beef and Barley Soup with Mushrooms
- Rich flavor from seared beef and pancetta, giving deep umami notes.
- Comforting texture—the chewy pearl barley and tender mushrooms make this soup hearty, yet still light enough to enjoy any night.
- Flexible and easy to adjust—simmer longer for a thick, stew-like texture or keep it lighter with a shorter cook time for a brothier soup.
- Enhanced with simple ingredients—tomato paste, red wine, and a parmesan rind subtly elevate the flavor without extra fuss.
- Great for leftovers—this soup only gets better the next day, making it perfect for meal prepping or serving a crowd.
Ingredients
- 3 lb beef chuck roast, cut into 1‑inch cubes
- ⅓ lb pancetta, chopped
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 5 oz baby bella mushrooms, sliced
- 3 Tbsp tomato paste
- 1 cup red wine
- 8 cups beef broth
- 2 bay leaves
- 1 cup pearl barley
- 3 Tbsp olive oil
- 1 ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 piece of parmesan rind
Step-by-Step Instructions for Making Beef and Barley Soup with Mushrooms
- Prepare and season the beef
- Remove any large pieces of fat and thoroughly dry the beef cubes with paper towels. Season generously with salt and pepper.
- Sear the beef
- Warm olive oil in a sturdy, large pot over medium-high heat. Once shimmering, sear the beef in batches—about 90 seconds to 2 minutes per side—until nicely browned. Remove and set aside.
- Render the pancetta
- Reduce heat to medium-low. Add pancetta and cook until golden and its fat has rendered, about 8 minutes.
- Sauté the vegetables
- Stir in the carrots, onion, and celery. Cook until they soften—about 5 minutes.
- Add mushrooms and tomato paste
- Toss in the mushrooms and cook for about 5 minutes until they’re golden and lightly browned. Stir in tomato paste, coat vegetables evenly, and let it caramelize for about 3 minutes.
- Deglaze with red wine
- Deglaze with red wine, scraping up any flavorful browned bits from the bottom of the pot. Simmer until reduced by half.
- Build the soup base
- Stir in the beef broth along with the parmesan rind and bay leaves. Bring to a gentle boil, then reduce heat to a simmer. Return the beef to the pot and let simmer—lid slightly cracked—for about 1½ hours, stirring occasionally.
- Add the barley
- Mix in the pearl barley and let the soup simmer for another hour, until the grains are soft yet pleasantly chewy.
- Adjust and serve
- The soup is ready to enjoy now, or simmer longer for a stew-like texture. Serve hot with an optional sprinkle of fresh herbs or grated cheese.
Helpful Tips
- Don’t rush the searing—it’s essential. Proper browning adds immense depth to the broth and keeps the meat juicy.
- Ensure the beef is completely dry—any moisture will steam the meat instead of giving it that essential golden crust.
- Let the tomato paste caramelize—this quick step deepens the flavor with a touch of sweetness and richness.
- Simmer low and slow—gentle heat helps the barley cook evenly and keeps the beef tender.
- Leftovers get better—flavors meld over time, and the soup thickens into a deliciously rich stew.
- Adjust thickness to preference—add more broth for a lighter soup, or extend simmering for thicker consistency.
Substitutions and Variations
- Beef: Use stewing beef or short ribs if chuck isn’t available—just adjust cooking time for tenderness.
- Pancetta: Substitute with bacon or prosciutto for a smoky or salty twist.
- Mushrooms: Swap baby bella with cremini, shiitake, or a wild mushroom blend.
- Barley: Pearl is easiest, but you can use hulled barley (longer cook time), farro, or even brown rice. Adjust cooking time accordingly.
- Wine: Omit the wine for a non‑alcoholic version—just replace it with extra broth and a splash of apple cider vinegar or balsamic for acidity.
- Vegetables: Add parsnips or potatoes for extra heartiness; leafy greens like kale or spinach can be stirred in at the end for extra nutrients.
Storage Instructions
- Refrigerate: Once fully cooled, transfer to an airtight container and store for up to 4 days.
- Freeze: Transfer cooled soup to freezer‑safe containers or bags, leaving some room for expansion. Freeze for up to 3 months.
- Reheat method: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low to medium heat, stirring frequently—you may need to add additional broth to adjust consistency.
Nutritional Information
- Calories: 584 kcal
- Carbohydrates: 26 g
- Protein: 41 g
- Total Fat: 33 g
- Saturated Fat: 12 g
- Monounsaturated Fat: 17 g
- Polyunsaturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 130 mg
- Sodium: 1,954 mg
- Potassium: 1,075 mg
- Fiber: 5 g
- Sugar: 3 g
- Vitamin A: 2,721 IU
- Vitamin C: 4 mg
- Calcium: 72 mg
- Iron: 5 mg
Serving Suggestions
- Crusty bread or garlic rye is perfect for mopping up the rich broth.
- Toppings: Add fresh parsley, a shower of grated Parmesan, or a swirl of crème fraîche for brightness.
- Side options: Pair with a crisp green salad or roasted root vegetables for a complete meal.
- Wine pairing: A medium-bodied red—like Merlot or Chianti—complements the soup’s depth beautifully.
Common Questions About Beef and Barley Soup with Mushrooms
Is it possible to prepare this soup in a slow cooker or Instant Pot?
Yes! In a slow cooker, sear the beef and pancetta on the stovetop, then combine all ingredients (except barley) and cook on Low for 6–8 hours or High for 3–4 hours. For pressure cookers or Instant Pots, sear the beef directly in the pot, then secure the lid and cook on high pressure for 25–30 minutes. Release pressure quickly, then add barley and continue cooking until tender.
How can I reduce the sodium content?
Use low‑sodium or homemade beef broth, trim back on added salt, and choose pancetta labeled “lower sodium.” You can always season more at the end to taste.
Can I make it vegetarian or vegan?
Absolutely. Skip the beef and pancetta and use a rich vegetable broth. Add hearty root vegetables like potatoes or parsnips, swap in umami-rich mushrooms like shiitake, and maybe stir in a splash of soy sauce or miso for depth. Finish with nutritional yeast instead of parmesan for cheesy flavor without dairy.
What if I don’t have a parmesan rind?
No worries—just omit it. You’ll lose a bit of savory richness, but you can compensate with a handful of grated Parmesan stirred in at the end, or a bit of Parmigiano-Reggiano sprinkled on when serving.
Conclusion
I truly appreciate you stopping by, and I hope this soup finds a lasting place in your kitchen favorites. With its layered flavors, melt-in-your-mouth beef, and the wholesome texture of barley, this soup is as nourishing as it is tasty. Perfect for a cozy evening or a shared meal, this soup offers warmth, comfort, and togetherness in every bowl. Thank you for joining me in the kitchen—sending warm wishes from my home to yours.
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Beef and Barley Soup with Mushrooms
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Description
Beef and Barley Soup with Mushrooms is a rich, savory, and comforting one-pot meal loaded with tender beef, nutty barley, and umami-rich mushrooms in a flavorful broth. Perfect for cozy dinners and even better as leftovers!
Ingredients
3 lb beef chuck roast, cut into 1-inch cubes
⅓ lb pancetta, chopped
1 medium onion, diced
2 medium carrots, chopped
2 celery stalks, chopped
5 oz baby bella mushrooms, sliced
3 Tbsp tomato paste
1 cup red wine
8 cups beef broth
2 bay leaves
1 cup pearl barley
3 Tbsp olive oil
1½ tsp salt
1 tsp black pepper
1 parmesan rind
Instructions
- Prepare and season the beef
- Remove any large pieces of fat and thoroughly dry the beef cubes with paper towels. Season generously with salt and pepper.
- Sear the beef
- Warm olive oil in a sturdy, large pot over medium-high heat. Once shimmering, sear the beef in batches—about 90 seconds to 2 minutes per side—until nicely browned. Remove and set aside.
- Render the pancetta
- Reduce heat to medium-low. Add pancetta and cook until golden and its fat has rendered, about 8 minutes.
- Sauté the vegetables
- Stir in the carrots, onion, and celery. Cook until they soften—about 5 minutes.
- Add mushrooms and tomato paste
- Toss in the mushrooms and cook for about 5 minutes until they’re golden and lightly browned. Stir in tomato paste, coat vegetables evenly, and let it caramelize for about 3 minutes.
- Deglaze with red wine
- Deglaze with red wine, scraping up any flavorful browned bits from the bottom of the pot. Simmer until reduced by half.
- Build the soup base
- Stir in the beef broth along with the parmesan rind and bay leaves. Bring to a gentle boil, then reduce heat to a simmer. Return the beef to the pot and let simmer—lid slightly cracked—for about 1½ hours, stirring occasionally.
- Add the barley
- Mix in the pearl barley and let the soup simmer for another hour, until the grains are soft yet pleasantly chewy.
- Adjust and serve
- The soup is ready to enjoy now, or simmer longer for a stew-like texture. Serve hot with an optional sprinkle of fresh herbs or grated cheese.
Notes
Dry beef thoroughly for proper searing.
Let tomato paste caramelize for deep flavor.
Simmer longer if you prefer a stew-like texture.
Soup thickens over time—great for next-day meals.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 584
- Sugar: 3g
- Carbohydrates: 26g
- Protein: 41g