Vegetable Beef Barley Mushroom Soup

When the weather turns cool, there is nothing quite as inviting as a steaming pot of Vegetable Beef, Barley, and Mushroom Soup simmering on the stove. This classic, rustic meal combines tender chunks of beef with the earthy depth of mushrooms and the wholesome, chewy texture of pearl barley. It is a time-tested favorite that provides warmth and nourishment in every single spoonful.

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The beauty of this soup lies in its simplicity and the way the ingredients meld together over a low simmer. As the barley swells and softens, it naturally thickens the beef broth, creating a velvety consistency that perfectly coats the carrots, celery, and potatoes.

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

To build a truly robust flavor profile, ensure the beef is well-browned before removing it from the pot, as the browned bits (fond) add essential richness to the soup. For an even deeper flavor, you can add a splash of dry red wine to deglaze the pot after browning the meat.

Varianten und Anpassungen

This recipe is highly adaptable. You can use lean ground beef instead of stew meat for a quicker version, or substitute chicken or vegetable broth for a lighter taste. To pack in more nutrients, try stirring in chopped kale or spinach during the final 10 minutes of cooking.

Serviervorschläge

Serve this hearty soup in deep bowls, accompanied by a side of crusty sourdough bread or warm buttered rolls. A final garnish of fresh, chopped parsley adds a bright pop of color and a fresh finish to the savory dish.

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Whether you are looking for a weekend cooking project or a wholesome family dinner, this Vegetable Beef, Barley, and Mushroom Soup is a reliable classic. Its deep, savory flavors and satisfying textures make it a staple for any home cook's winter repertoire.

Recipe Q&A

→ Can I use a different cut of beef?

Yes, you can substitute chuck roast cut into cubes, or use lean ground beef for a quicker cooking time. Stew meat works best for tender, fall-apart texture after long simmering.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The barley will absorb liquid over time, so add extra broth when reheating. Freezes well for up to 3 months.

→ What if I can't find pearl barley?

You can substitute with farro, wheat berries, or wild rice. Cooking times may vary slightly, so check for tenderness and adjust as needed.

→ Can I make this in a slow cooker?

Absolutely. Brown the beef first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef and barley are tender.

→ How can I make this soup thicker?

Simmer uncovered for longer to reduce liquid, or mash some of the potatoes and vegetables against the pot side. You can also add a cornstarch slurry in the last 10 minutes of cooking.

→ What vegetables can I add or substitute?

Try adding parsnips, turnips, green beans, or leafy greens like kale or spinach. Add hearty vegetables at the start and delicate greens in the final 10 minutes of cooking.