For an even richer flavor, consider searing the beef in bacon fat instead of vegetable oil. A splash of dry sherry or red wine vinegar towards the end of cooking can brighten the flavors. If the soup becomes too thick, add additional beef stock or water to reach your desired consistency. Garnish with fresh parsley or thyme before serving. This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.
Beef Mushroom Barley Soup
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PREP TIME15 mins
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COOK TIME3 hrs 10 mins
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TOTAL TIME3 hrs 25 mins
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SERVING6 People
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VIEWS403
A hearty and deeply satisfying soup that evolves into a rich stew as the barley absorbs the savory beef stock. Its flavors deepen and meld over time, making it even more delicious the next day. Prepare to be transported by its comforting warmth!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol84 mg
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Fiber10 g
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Protein38 g
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Saturated Fat9 g
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Sodium220 mg
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Sugar10 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins In a large, heavy-bottomed pot or Dutch oven, brown the beef stew meat in batches over medium heat until deeply browned on all sides. (5-7 minutes per batch). Transfer the browned beef to a separate bowl and set aside.
02 Step
Recipe View 5 mins Add the vegetable oil to the pot. Reduce heat to medium, add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent (about 5 minutes).
03 Step
Recipe View 0 mins Return the browned beef to the pot with the vegetables.
04 Step
Recipe View 0 mins Pour in the beef stock, ensuring the beef and vegetables are submerged.
05 Step
Recipe View 0 mins Stir in the rinsed pearl barley.
06 Step
Recipe View 2 hrs Bring the soup to a simmer over medium-low heat. Reduce heat to low, cover, and cook, stirring occasionally to prevent sticking, until the beef is very tender and the barley is cooked through (about 2 hours).
07 Step
Recipe View 1 hrs Add the sliced mushrooms to the soup and stir to combine. Continue to cook, uncovered, for another hour, or until the mushrooms are tender and the soup has thickened slightly.
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Anjali Vandervort
May 9, 2025So easy to make and so delicious! The leftovers were even better the next day. Thanks for sharing this recipe!
Otho Beer
Sep 13, 2024I added a bay leaf and a sprig of rosemary while it simmered, and it gave it a wonderful depth of flavor. Will definitely make this again!
Calista Goyette
Dec 17, 2023I didn't have pearl barley, so I used farro instead. It worked great! A really versatile and forgiving recipe.
Cleta Schultz
Dec 22, 2022This soup is AMAZING! I made it exactly as written and it was a huge hit with my family. Definitely a new staple in our house.