Description
This hearty Mushroom Beef Barley Soup is a warm, comforting classic soup recipe that’s packed with tender beef, earthy mushrooms and barley.
Ingredients
Scale
Instructions
- Cut the stew meat into bite-sized pieces and add to a bowl. Add salt, pepper, garlic powder, onion powder, and flour. Toss to coat the beef evenly.
- Heat olive oil over medium-high heat in a heavy-bottomed pot. Sear the meat in batches, transferring each batch to a bowl and setting aside.
- In the same pot, add carrots, celery, onions, and garlic. Sauté until softened, about 3-4 minutes.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Add rosemary, thyme, and bay leaves. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the seared beef and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 40-45 minutes, or until the meat is tender.
- Add the diced mushrooms and quick-cook barley. Continue simmering for another 15 minutes, or until the barley is fully cooked.
- Remove and discard the bay leaves and woody stems from the thyme.
- Stir in fresh parsley.
- Serve the soup garnished with additional parsley and cracked black pepper if desired.
- ENJOY!
Equipment
Notes
- Easily substitute stew meat with a sirloin tip roast or chuck roast.
- Cut the meat into bite-sized pieces for a quicker cook.
- Sear the meat in batches.
- Simmer until the meat is tender.
- You can leave out the mushrooms.
- Once you add the barley, allow to simmer until the barley is fully-cooked.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American