Beef and Barley Soup with Mushrooms

5 from 1 vote

Beef and Barley Soup with Mushrooms

This delicious Beef and Barley Soup with Mushrooms is simmered over a few hours for an intense depth of flavor that is unmatched. It is one of my favorite soup recipes because it is so hearty and filling.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 584kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 Large Dutch Oven or Pot

Ingredients

3 lbs beef chuck roast
⅓ lb pancetta
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
5 oz baby bella mushrooms, sliced
3 tablespoon tomato paste
1 cup red wine
8 cups beef broth
2 bay leaves
1 cup pearl barley
3 tablespoon olive oil
1.5 teaspoon salt
1 teaspoon black pepper
1 parmesan rind

Instructions

Cut the chuck roast into 1-inch squares. Dry with a paper towel and remove any pieces that consist of only fat. Season liberally with salt and pepper.
In a large pot, add the olive oil and bring the heat to medium-high. Once hot, sear the beef on each side for about 90 seconds to 2 minutes or until browned. Remove the beef and set aside. Do this in batches to avoid over cooking or steaming the meat.
Lower the heat to medium-low and add the pancetta. Saute until the fat renders and the pancetta is golden brown about 8 minutes. Then stir in the carrots, onion, and celery. Saute until softened about 5 more minutes.
Once the vegetables have softened, stir in the mushrooms. Saute until they brown, about 5 minutes. Then stir in the tomato paste. Allow the tomato paste to coat the vegetables and caramelize for 3 minutes.
Pour in the red wine and bring to a simmer. Simmer until the wine is thickened and reduced by half.
Then add the broth, parmesan rind, and the bay leaves. Raise the heat to medium-high and bring to a boil. Lower the heat to a simmer and add the beef back in. Simmer with the top cracked open for 1 and a half hours, stirring occasionally.
Add the barley and stir well. Simmer for another hour. At this point the soup is ready to eat but you could also leave it on low to allow it to thicken even more if you are looking for more of a stew texture. Serve while hot.

Notes

Searing is the most important part of beef and barley soup. If you don't sear the meat correctly, or if you cut the beef too small, you'll end up with very tough beef. Make sure to sear at a high temperature and get a golden brown texture on the outside of the meat. Don't cook it all the way through.

Tomato paste is like my secret weapon. It adds a slightly sweeter flavor once caramelized. But you must let it cook in the pot before adding the red wine.

The longer you simmer this soup the thicker it will get. I think 2-3 hours is the perfect time range to still be considered a soup. This soup is delicious reheated as it takes on more of a stew texture.

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