Save to Pinterest There is nothing quite like the aroma of a slow-simmering Vegetable Beef, Barley, and Mushroom Soup to fill your home with warmth on a chilly day. This hearty American classic brings together tender cubes of beef stew meat, earthy cremini mushrooms, and the wholesome, chewy texture of pearl barley. It is a nourishing, one-pot meal that feels like a hug in a bowl, perfect for family dinners or meal prepping for the week ahead.
Save to Pinterest The key to the soup's success lies in the layering of flavors. By browning the beef first, you create a savory foundation that carries through the entire dish. As the mushrooms and aromatics sauté, they release their juices, mingling with the beef broth and diced tomatoes to create a complex, comforting liquid that beautifully coats every spoonful of barley and potato.
Ingredients
- Meats: 500 g (1.1 lbs) beef stew meat, cut into 1-inch cubes
- Grains: 100 g (1/2 cup) pearl barley, rinsed
- Vegetables: 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
- Liquid & Seasoning: 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
- Fats & Oils: 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 the best results, ensure your beef cubes are dried with a paper towel before browning to get a good sear. Rinsing the barley under cold water before adding it to the pot helps remove excess starch, keeping the broth clear rather than cloudy. If you have time, let the soup sit for 10 minutes after cooking to allow the flavors to meld even further.
Varianten und Anpassungen
You can easily customize this soup to suit your preferences. For a richer flavor, add a splash of dry red wine after browning the beef to deglaze the pot. If you prefer a lighter taste, substitute the beef broth with chicken or vegetable broth. For a quicker weekday version, use lean ground beef instead of stew meat. To boost the nutrients, stir in chopped kale or spinach during the last 10 minutes of simmering.
Serviervorschläge
Ladle the soup into deep bowls and garnish with a generous sprinkle of fresh parsley for a burst of color. This dish pairs excellently with a side of crusty sourdough bread or warm dinner rolls to soak up the savory broth. For a complete meal, serve it alongside a simple green salad with a light vinaigrette.
Save to Pinterest Whether you are seeking a wholesome dinner or a comforting lunch, this Vegetable Beef, Barley, and Mushroom Soup delivers on every level. Its combination of simple ingredients and slow-cooked depth makes it a timeless recipe that you will return to time and time again.
Answers to Recipe Questions
- → How long does the barley need to cook?
Pearl barley typically requires 60-75 minutes of simmering to become tender. The soup simmers covered for one hour, then additional time uncovered until the barley reaches your desired texture.
- → Can I use other grains instead of barley?
Yes, you can substitute farro, brown rice, or even quinoa. Adjust cooking times accordingly as these grains may cook faster or slower than pearl barley.
- → What cut of beef works best?
Beef chuck or stew meat cut into 1-inch cubes is ideal. These tougher cuts become tender during long simmering. Lean ground beef also works for a quicker version.
- → Can I make this in a slow cooker?
Absolutely. Brown the beef first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef and barley are tender.
- → Does this soup freeze well?
Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers. It keeps for up to 3 months in the freezer. The barley may soften slightly upon reheating.
- → How can I add more depth of flavor?
Add a splash of dry red wine after browning the beef, or use a combination of beef and beef bone broth. Fresh herbs added at the end also brighten the flavors.