Beef and MUshroom Barley Soup

Highly recommend making this the day before for optimal flavor.


  • 2 tablespoons vegetable oil
  • 1 lb. stew meat, cubed
  • Kosher salt and freshly ground black pepper
  • 2 carrot, diced 
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1/2 teaspoon dried thyme
  • 6 cups beef broth
  • 1/3 cup pearl barley, rinsed 
  • 1 14-ounce can of tomatoes
  • 1 tablespoon unsalted butter
  • 3/4 pound medium-sized button mushrooms, sliced
  • 3 tablespoons minced flat-leaf parsley


  1. Heat a large soup pot over medium-high heat
  2. Add 2 tablespoons of the oil. Season the meat generously with salt and pepper.
  3. Sear the meat on all sides until well browned
  4. Set the meat aside and wipe the pan out with a paper towel.
  5. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and sauté until tender, about 10 minutes
  6. Return the meat to the pan and add broth.
  7. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
  8. Meanwhile, in a medium sauté pan, heat the butter over medium-high heat, add the mushrooms, season with salt and pepper, and sauté about 10 minutes.
  9. Add them to the soup, and simmer for 15 minutes more.
  10. Add parsley; season the soup with salt and pepper to taste.

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