Beef Barley Soup with Mushrooms (Printable)

Tender beef, pancetta, mushrooms, and pearl barley in rich aromatic broth. Ultimate comfort for chilly days.

# 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 and 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

# How-To Steps:

01 - Heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced pancetta and cook until browned and crispy, approximately 3-4 minutes. Transfer pancetta to a slotted spoon and set aside. Season beef chuck cubes with salt and pepper. Working in batches, add beef to the pot and sear until browned on all sides, about 5-6 minutes per batch. Remove beef and set aside.
02 - Add remaining olive oil to the pot. Sauté diced onion, carrots, and celery until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 6-8 minutes.
04 - Stir in tomato paste and cook for 1 minute. Return beef and pancetta to the pot. Add pearl barley, bay leaves, thyme, rosemary, beef broth, and water. Bring to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 1 hour 30 minutes, stirring occasionally, until beef is tender and barley is fully cooked.
06 - Remove bay leaves from the pot. Adjust seasoning with additional salt and pepper as needed. Ladle soup into individual bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The beef becomes fall-apart tender while the barley soaks up all that beefy, mushroom-rich broth.
  • Pancetta adds a smoky depth you just cannot get from plain beef alone.
  • It tastes even better the next day, which means you can make it ahead and actually enjoy your evening.
  • One pot does all the work, so cleanup is mercifully simple.
02 -
  • If you skip browning the beef in batches, it will steam instead of sear, and you will lose that deep, caramelized flavor.
  • Do not add the barley too early or it will turn mushy and disappear into the broth.
  • Let the mushrooms cook long enough to release their water and brown, or the soup will taste flat.
03 -
  • Use a Dutch oven if you have one, the heavy bottom prevents scorching and distributes heat evenly.
  • Taste the soup before serving and add a pinch of salt, it makes all the difference after a long simmer.
  • If the soup gets too thick, thin it with a little extra broth or water until it reaches your preferred consistency.
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