Beef and Barley with Mushrooms (Print View)

Hearty soup with tender beef, pancetta, mushrooms, and barley in rich broth.

# What You'll Need:

→ Meats

01 - 1 lb beef chuck roast, cut into 1/2-inch cubes
02 - 4 oz pancetta, diced

→ Vegetables

03 - 1 lb baby bella mushrooms, sliced
04 - 1 large yellow onion, diced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Grains

08 - 3/4 cup pearl barley, rinsed

→ Liquids

09 - 8 cups low-sodium beef broth
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp kosher salt, plus more to taste
17 - 2 tbsp olive oil

→ Garnish

18 - 2 tbsp fresh parsley, chopped

# Step-by-Step Directions:

01 - 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, approximately 3-4 minutes. Remove pancetta with a slotted spoon and set aside.
02 - Season beef chuck cubes with salt and pepper. Add to the pot in batches, searing until browned on all sides, approximately 5-6 minutes per batch. Remove beef and set aside.
03 - Add remaining olive oil to the pot. Sauté onion, carrots, and celery until softened, approximately 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms and cook, stirring occasionally, until mushrooms release their juices and begin to brown, approximately 6-8 minutes.
05 - Stir in tomato paste and 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.
06 - Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is cooked through.
07 - Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It's the kind of soup that tastes even better the next day, so you're basically getting two meals from one cooking session.
  • The combination of tender beef, earthy mushrooms, and chewy barley creates layers of texture that make each spoonful interesting.
  • It fills your kitchen with such a welcoming smell that people will show up hoping for a bowl before you even announce it's ready.
02 -
  • Don't skip searing the beef and pancetta—that browned crust is where half the flavor lives.
  • The soup will taste thin before the long simmer, but trust it; the barley releases starch and the meat releases collagen, creating natural body and richness.
  • If you want deeper flavor, swap half the beef broth for mushroom broth or add a splash of dry red wine before simmering.
03 -
  • Cut your beef and vegetables roughly the same size so they cook evenly and the soup has a cohesive feel.
  • Brown your meat properly in the beginning—this step takes time but creates the foundation that makes the entire soup taste complex and rich.
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