Description
This beef and barley soup with mushrooms is a comforting, hearty meal perfect for cold days. The rich broth, tender beef, earthy mushrooms, and chewy barley create a satisfying bowl of goodness.
Ingredients
Scale
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup pearl barley
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 minutes. Remove beef and set aside.
- In the same pot, add onion and garlic; cook until softened, about 3 minutes. Add mushrooms, carrots, and celery; cook for another 5 minutes, stirring occasionally.
- Stir in barley, then pour in beef broth and diced tomatoes. Add the browned beef back to the pot, along with bay leaves, thyme, and rosemary. Season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender and barley is cooked through. Stir occasionally.
- Remove bay leaves. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
For a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 10 minutes of cooking. The soup also freezes well for up to 3 months.
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 28g