Beef Barley with Mushrooms (Printable)

Tender beef, smoky pancetta, and mushrooms simmered with pearl barley in a rich broth.

# What You Need:

→ Meats

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

→ Vegetables

03 - 1 pound 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 and Seasonings

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

→ Garnish

18 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add pancetta and cook until browned and crispy, approximately 3 to 4 minutes. Remove with a slotted spoon and set aside.
02 - Season beef chuck cubes with salt and pepper. Add to the pot in batches, searing until browned on all sides, approximately 5 to 6 minutes per batch. Remove beef and set aside.
03 - Add remaining olive oil to the pot. Sauté onion, carrots, and celery until softened, approximately 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms. Cook, stirring occasionally, until mushrooms release their juices and begin to brown, approximately 6 to 8 minutes.
05 - Stir in tomato paste and cook for 1 minute. Return beef and pancetta to the pot. Add barley, bay leaves, thyme, rosemary, beef broth, and water. Bring to a boil.
06 - Reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally, until beef is tender and barley is fully cooked.
07 - Remove bay leaves. Adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The combination of smoky pancetta and hearty beef creates a depth of flavor that feels like a warm hug.
  • Barley adds a satisfying chewiness that transforms a simple broth into a complete and filling meal.
02 -
  • Adding the barley too early without enough liquid can result in a thick stew rather than a soup.
  • Rinsing the barley is the secret to a clear broth that does not feel gummy or heavy.
03 -
  • Sear the meat in batches to ensure it browns properly instead of steaming in its own juices.
  • A splash of balsamic vinegar at the very end can brighten up the heavy flavors beautifully.
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