Vegetable Beef Barley Mushroom Soup (Printer-Friendly)

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

→ Broth and Seasonings

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 and Oils

15 - 2 tablespoons olive oil

# Direction Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, carrots, and celery. Cook for 4 to 5 minutes until softened.
03 - Add sliced mushrooms and cook for 3 minutes, stirring occasionally.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, canned tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir thoroughly 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 to 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 Advice:

01 -
  • One pot means less cleanup, more time to actually enjoy your meal instead of staring at a sink full of dishes.
  • The barley adds a substantial chew and earthiness that makes this feel like real food, not just liquid filler.
  • Beef, mushrooms, and thyme together create a flavor that deepens as it sits, so it's even better the next day.
  • It's flexible enough to throw in whatever vegetables are lurking in your fridge without ruining a thing.
02 -
  • Don't skip the browning step with the beef; it takes only 5 minutes but creates the entire flavor foundation, and rushing it or skipping it will result in a soup that tastes one-dimensional and thin.
  • Barley thickens soup naturally as it cooks, so if yours seems too thin at the end, just simmer it uncovered for another 10 minutes instead of reaching for cornstarch or flour.
  • The potato will soften and partially break apart, and that's perfect—it thickens everything without you having to do anything extra.
03 -
  • Cut your vegetables as evenly as possible so they cook at the same rate and nothing ends up mushy while something else is still crunchy.
  • Taste the broth before you add salt—many store-bought broths are already seasoned, and you might not need as much as you think.
  • If you want to add greens like kale or spinach, toss them in during the last 5 to 10 minutes so they stay bright and don't turn into dark flecks.
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