Vegetable Beef Barley Mushroom Soup

This hearty Vegetable Beef, Barley, and Mushroom Soup is the ultimate comfort food for chilly days. Filled with tender beef cubes, nutritious pearl barley, and a medley of earthy mushrooms, every spoonful is packed with wholesome goodness and rich, savory flavors. It is a perfect one-pot meal that brings together protein, grains, and vegetables in a satisfying bowl.

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As the soup simmers on the stove, the aromas of dried thyme and bay leaf meld with the beef broth to create a truly inviting kitchen atmosphere. It is a classic American dish that evokes memories of home-cooked family dinners. Preparing it in a Dutch oven ensures even heat distribution, allowing the beef to become tender and the barley to absorb all the flavorful juices.

Ingredients

• 500 g (1.1 lbs) beef stew meat, cut into 1-inch cubes
• 100 g (1/2 cup) pearl barley, rinsed
• 1 large onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 250 g (9 oz) cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 can (400 g/14 oz) diced tomatoes, with juices
• 1.5 L (6 cups) beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil

Instructions

Step 1

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.

Step 2

In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened.

Step 3

Add mushrooms and cook for another 3 minutes, stirring occasionally.

Step 4

Stir in garlic and cook for 1 minute until fragrant.

Step 5

Return browned beef to the pot. Add diced potatoes, tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

Step 7

Check barley and beef for tenderness. Simmer uncovered for 15–20 minutes more if needed, until barley is tender and soup has thickened slightly.

Step 8

Season with salt and pepper to taste. Remove bay leaf before serving.

Step 9

Serve hot, garnished with fresh parsley if desired.

Zusatztipps für die Zubereitung

For a richer and more robust flavor, add a splash of dry red wine to the pot after browning the beef to deglaze and scrape up the flavorful browned bits. Ensure you rinse the pearl barley thoroughly before adding it to remove excess surface starch. If the soup becomes too thick during the final simmer, simply adjust the consistency with a little extra beef broth or water.

Varianten und Anpassungen

This recipe is highly versatile; you can substitute the beef broth with chicken or vegetable broth for a lighter taste. For a quicker version, use lean ground beef instead of stew meat cubes. To increase your daily intake of greens, stir in a handful of chopped kale or fresh spinach during the last 10 minutes of cooking.

Serviervorschläge

Serve this steaming soup in deep bowls with a fresh garnish of parsley. It pairs exceptionally well with a piece of crusty bread or a warm baguette, which is perfect for dipping. For a complete meal, a crisp side salad with a vinaigrette dressing provides a refreshing contrast to the rich, savory broth.

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Whether you're looking for a reliable weeknight dinner or a nutritious lunch that keeps well for leftovers, this Vegetable Beef, Barley, and Mushroom Soup is a wonderful choice. Its balance of protein, complex carbohydrates, and fiber makes it as nourishing as it is delicious. Enjoy the warmth and rustic charm of this classic soup today.

Recipe FAQ

→ Can I use a different cut of beef?

Yes, chuck roast cut into cubes works wonderfully and becomes tender during simmering. Lean ground beef offers a quicker alternative, though it will change the texture. Avoid lean cuts like sirloin as they may become tough.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The barley will continue absorbing liquid, so add extra broth when reheating. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through.

→ Can I make this in a slow cooker?

Absolutely. Brown the beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef and barley are tender. Add mushrooms in the last hour to prevent them from becoming too soft.

→ What can I substitute for barley?

Pearl couscous, farro, or wild rice make excellent substitutes with similar hearty texture. For a gluten-free option, use white rice or quinoa, but reduce cooking time as they cook faster than barley.

→ How can I make this soup thicker?

Simmer uncovered for the last 20-30 minutes to allow liquid to reduce. Alternatively, mash some of the potatoes against the pot side, or stir in a slurry of 2 tablespoons cornstarch mixed with cold water during the final minutes.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving room for expansion. Note that barley may soften further after freezing, and potatoes might change texture slightly upon thawing.