Beef Mushroom Barley Soup


Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Prep Time:
15 mins
Cook Time:
3 hrs 10 mins
Total Time:
3 hrs 25 mins
6 servings


  • 2 pounds beef stew meat, cut into small pieces

  • 1 tablespoon vegetable oil

  • 1 ½ onion, chopped

  • 3 stalks celery, chopped

  • 3 carrots, chopped

  • 7 ½ cups beef stock

  • 8 ounces pearl barley

  • 1 pound mushrooms, sliced


  1. Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.

  2. Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.

  3. Pour beef stock into the pot.

  4. Stir pearl barley into the stock.

  5. Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.

  6. Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts (per serving)

554 Calories
25g Fat
44g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 554
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 46%
Cholesterol 84mg 28%
Sodium 220mg 10%
Total Carbohydrate 44g 16%
Dietary Fiber 10g 36%
Total Sugars 10g
Protein 38g
Vitamin C 27mg 135%
Calcium 78mg 6%
Iron 5mg 29%
Potassium 1149mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love