Beef and Barley Soup Mushrooms

When the temperature drops, few things are as restorative as a bowl of Beef and Barley Soup with Mushrooms. This hearty American classic features tender cubes of beef chuck roast simmered alongside smoky pancetta, earthy baby bella mushrooms, and nutty pearl barley. It is a thick, comforting meal designed for chilly days, offering a rich and aromatic broth that warms you from the inside out.

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The key to this soup's success lies in the layering of flavors, starting with crispy pancetta and ending with a low-and-slow simmer. This process allows the beef to become fork-tender while the barley absorbs the savory essence of the herbs and beef broth.

Ingredients

• Meats: 1 lb (450 g) beef chuck roast (cut into 1/2-inch cubes), 4 oz (115 g) diced pancetta
• Vegetables: 1 lb (450 g) baby bella mushrooms (sliced), 1 large yellow onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), 3 garlic cloves (minced)
• Grains: 3/4 cup (120 g) pearl barley (rinsed)
• Liquids: 8 cups (2 liters) low sodium beef broth, 1 cup (240 ml) water
• Aromatics & Seasonings: 2 tbsp tomato paste, 2 bay leaves, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp freshly ground black pepper, 1 tsp kosher salt, 2 tbsp olive oil
• Garnish: 2 tbsp chopped fresh parsley (optional)

Instructions

Step 1

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add pancetta and cook until browned and crispy, about 3-4 minutes. Remove pancetta with a slotted spoon and set aside.

Step 2

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.

Step 3

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.

Step 4

Add sliced mushrooms. Cook, stirring occasionally, until mushrooms release their juices and begin to brown, about 6-8 minutes.

Step 5

Stir in tomato paste; 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.

Step 6

Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is cooked.

Step 7

Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley, if desired.

Zusatztipps für die Zubereitung

This soup is ideal for meal prep as the flavors actually improve after a day in the fridge. If you find yourself without pancetta, you can easily substitute it with diced bacon to maintain that signature smoky undertone.

Varianten und Anpassungen

For an even richer flavor, consider substituting half of the beef broth with mushroom broth or adding a splash of dry red wine before you begin the simmer. If you need a gluten-free version, swap the barley for brown rice, though you may need to adjust the cooking time to ensure the rice is perfectly tender.

Serviervorschläge

Serve this hearty soup in deep bowls, topped with fresh parsley for a burst of color and brightness. It pairs wonderfully with a side of crusty bread to soak up every drop of the rich broth.

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With its tender meat, earthy mushrooms, and wholesome barley, this soup is a reliable staple for any home cook looking to bring a sense of cozy warmth to the table. Each serving provides 29g of protein and 430 calories, making it as nourishing as it is delicious.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so you may need to add extra broth when reheating.

→ What can I substitute for pancetta?

Bacon works perfectly as a substitute for pancetta. Use the same amount and follow the same cooking instructions. The smokiness will be slightly more pronounced, but it will still deliver excellent flavor to the soup.

→ How do I make this gluten-free?

Replace the pearl barley with brown rice, wild rice, or a gluten-free grain blend. Adjust the cooking time as needed—brown rice typically takes about 45 minutes to cook. Also check that your beef broth is certified gluten-free.

→ Can I use a different cut of beef?

While chuck roast is ideal for its marbling and tenderness after slow cooking, you can use beef stew meat or even short ribs. Avoid lean cuts like sirloin as they may become tough during the long simmering time.

→ Why is my soup too thick?

Barley absorbs considerable liquid as it cooks and continues to do so if stored. Simply add more beef broth or water to reach your desired consistency. Heat through and adjust seasoning as needed after thinning.

→ Can I add wine to this soup?

Absolutely! Add about half a cup of dry red wine after sautéing the vegetables and before adding the broth. Let it simmer for 2-3 minutes to cook off the alcohol. This adds wonderful depth and complexity to the flavor.