Beef and Barley with Mushrooms (Printer View)

Tender beef, smoky pancetta, and earthy mushrooms with nutty barley in a rich broth.

# Components:

→ 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 & 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

# Method:

01 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add diced pancetta and cook until browned and crispy, approximately 3-4 minutes. Remove with slotted spoon and set aside.
02 - Season beef cubes with salt and pepper. Working in batches to avoid overcrowding, add beef to the pot and sear until browned on all sides, about 5-6 minutes per batch. Transfer to a plate.
03 - Add remaining olive oil to pot. Sauté diced onion, carrots, and celery until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 6-8 minutes.
05 - Stir in tomato paste and cook for 1 minute. Return seared beef and pancetta to the pot. Add barley, bay leaves, thyme, rosemary, beef broth, and water. Bring to a rolling boil.
06 - Reduce heat to low and cover. Simmer for 1.5 hours, 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 into serving bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It's the kind of soup that tastes better the next day, which means you're actually getting ahead for once.
  • The barley absorbs all that rich broth, creating something almost creamy without any cream at all.
  • One pot, one afternoon, and you have enough to feed people or sustain yourself through an entire week of gray skies.
02 -
  • Don't skip the searing step—it's tempting to rush, but those browned bits are non-negotiable for real depth of flavor.
  • The soup thickens as it sits because the barley continues to absorb liquid, so if you're reheating leftovers, add a splash of broth to get back to the consistency you want.
03 -
  • Use a heavy-bottomed pot so the heat distributes evenly and nothing sticks to the bottom during that long simmer.
  • Resist the urge to stir constantly—let it cook mostly untouched so the flavors can meld and the meat can fully tenderize without breaking apart.
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