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
Scale
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