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–+ servings

Beef Barley Soup

A hearty beef soup with vegetables, pearl barley and mushrooms simmered until tender.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Soup
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat
  • 1 onion finely chopped
  • 3 large carrots cut into 3/4-inch pieces
  • 3 stalks celery sliced
  • 2 teaspoons garlic minced
  • 8 cups beef broth
  • 1 dried bay leaf
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3/4 cup pearl barley
  • 1 cup mushrooms sliced
  • 2 tablespoons parsley chopped
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper. Brown half the meat in a single layer for 3-5 minutes per side; repeat with remaining meat.
  • Remove meat and keep warm. Add onion, carrots, celery and garlic; cook 4-5 minutes until softened. Vegetables may be left in for softer texture or reserved and returned later.
  • Add beef, broth, bay leaf and thyme. Bring to a simmer and cook 60 minutes or until beef is tender.
  • If vegetables were reserved, return them now. Add barley and mushrooms; cook 20-30 minutes until barley is tender.
  • Season with salt and pepper, sprinkle with parsley and serve.
Keyword beef stew, mushroom, soup
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