Beef and Barley with Mushrooms (Printable)

Tender beef, savory pancetta, mushrooms, and pearl barley in a rich broth.

# Components:

→ Meats

01 - 1 lb beef chuck roast, cut into 1/2-inch cubes
02 - 4 oz pancetta, diced

→ Vegetables

03 - 1 lb baby bella mushrooms, sliced
04 - 1 large yellow onion, diced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Grains

08 - 3/4 cup pearl barley, rinsed

→ Liquids

09 - 8 cups low-sodium beef broth
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp kosher salt, plus more to taste
17 - 2 tbsp olive oil

→ Garnish

18 - 2 tbsp fresh parsley, chopped

# Method:

01 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced pancetta and cook until browned and crispy, approximately 3-4 minutes. Transfer pancetta to a slotted spoon and reserve. Season beef cubes with salt and pepper, then sear in batches until browned on all sides, about 5-6 minutes per batch. Set aside.
02 - Add remaining olive oil to the pot. Sauté diced onion, carrots, and celery until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms to the pot. Cook while stirring occasionally until mushrooms release their moisture and begin to brown, about 6-8 minutes.
04 - Stir in tomato paste and cook for 1 minute. Return reserved beef and pancetta to the pot. Add barley, bay leaves, thyme, rosemary, beef broth, and water. Bring to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 1.5 hours while stirring occasionally, until beef is tender and barley is fully cooked.
06 - Remove bay leaves from the soup. Taste and adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It fills your kitchen with a smell so good you'll want to simmer it even on mild days.
  • The beef gets so tender it practically melts, and the barley adds a nutty chew that makes each spoonful feel substantial.
  • Tastes even better the next day, so you're really just cooking once and eating twice.
02 -
  • Don't skip the searing step with the beef—browning the meat builds depth through something called the Maillard reaction, which is why this soup tastes so much richer than if you just toss everything in.
  • Rinsing the barley before adding it keeps the broth clear and glossy instead of cloudy and starchy, which completely changes how the soup looks and feels in the bowl.
03 -
  • Always sear your meat in a dry pot first—any moisture prevents browning, so pat the beef completely dry before it hits the heat.
  • Low and slow is the only way with this one; a rolling boil breaks down the vegetables too much and makes the barley turn mushy instead of chewy and nutty.
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