Vegetable Beef Barley Mushroom Soup (Print version)

Hearty soup with tender beef, pearl barley, mushrooms, and vegetables simmered in savory broth for ultimate comfort.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Grains

02 - 1/2 cup pearl barley, rinsed

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices
10 - 6 cups beef broth
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste

→ Fats & Oils

15 - 2 tablespoons olive oil

# How to Make:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4-5 minutes until softened.
03 - Add mushrooms and cook for another 3 minutes, stirring occasionally.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir to combine.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Check barley and beef for tenderness. Simmer uncovered for 15-20 minutes more if needed, until barley is tender and soup has thickened slightly.
08 - Season with salt and pepper to taste. Remove bay leaf before serving. Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • It's a one-pot situation that feels fancy enough for guests but honest enough for a solo dinner when you need comfort.
  • The barley does something magical—it absorbs all those flavors and becomes tender and creamy without any cream at all.
  • Brown the beef properly, and you've already locked in half the depth; the rest just builds from there.
02 -
  • Don't rush the browning of the beef; that crust is non-negotiable for building the depth of flavor that makes this soup feel substantial.
  • Barley absorbs liquid as it cooks, so if your soup gets too thick, you can add a splash more broth at the end—it's forgiving that way.
  • Taste near the very end, not at the beginning, because salt intensifies as liquid reduces and flavors concentrate.
03 -
  • Let the beef get a proper crust in the hot oil before moving it around—this is the difference between soup that tastes rich and soup that tastes like it's just beef floating in water.
  • If your barley seems to be disappearing into the broth, it might mean the liquid is too low; add a bit more broth or water and keep simmering until both the barley and beef are genuinely tender.
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