A hearty, comforting soup made with tender beef, earthy mushrooms, and chewy pearl barley perfect for cold days or meal prep.

Scale

1.5 lbs beef stew meat (cubed)

1 tbsp olive oil

1 large onion, diced

3 carrots, sliced

2 celery stalks, sliced

12 oz mushrooms (cremini or button), sliced

3–4 garlic cloves, minced

8 cups beef broth

1 cup pearl barley, rinsed

1–2 bay leaves

1 tsp dried thyme (or 2–3 fresh sprigs)

1 tbsp tomato paste (optional, for richness)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

1. Heat olive oil in a large pot over medium-high heat; brown the beef in batches.

2. Add onion, carrots, and celery; sauté until softened.

3. Add mushrooms and cook until most moisture evaporates and they begin to brown.

4. Stir in garlic and tomato paste; cook 1 minute.

5. Pour in beef broth; add barley, bay leaves, and thyme.

6. Bring to a boil, then reduce to a gentle simmer.

7. Cook 60–90 minutes, stirring occasionally, until beef is tender and barley is plump.

8. Remove bay leaves; season with salt and pepper.

9. Garnish with fresh parsley and serve warm.

For deeper flavor, deglaze with a splash of red wine after sautéing vegetables.

If soup becomes too thick, add more broth or water.

Barley absorbs liquid over time—add extra broth when reheating.

Keywords: beef mushroom barley soup, beef barley soup, hearty soup