Vegetable Beef Barley Mushroom Soup (Print Version)

Tender beef, barley, mushrooms, and vegetables simmered to perfection in rich broth for ultimate comfort.

# Ingredient List:

→ 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

# Steps:

01 - In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4 to 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 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.
09 - Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • It's one of those soups where the longer it simmers, the better it gets—your kitchen fills with a warmth that matches the bowl.
  • Barley adds a nutty texture that makes this feel more substantial than typical broth-based soups, almost creamy without any cream.
  • You can throw it together on a busy day and let the oven do the heavy lifting while you handle other things.
02 -
  • Don't skip browning the beef properly—I learned this the hard way when I rushed it once, and the soup tasted thin and forgettable instead of rich.
  • Barley needs rinsing first or it'll make your broth cloudy, and timing matters: it needs the full hour-plus to become tender, not crunchy.
  • Taste before you season because store-bought broths vary wildly in salt content, and you can always add more but you can't take it out.
03 -
  • Brown your beef in batches if your pot is crowded—one layer at a time gets real crust, not steam-cooked meat.
  • Save a ladle of broth from your pot before serving and keep it warm on the stove so people can adjust the thickness of their bowls.
  • This soup tastes even better the next day when flavors have melded overnight, and it freezes beautifully for up to three months.
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