Beef and Barley Soup with Mushrooms and a Touch of Cream

Steps

1. Step 1

   Pat the beef cubes dry with paper towels and toss them with the salt and pepper.

   5 min

   • 2 lb boneless beef chuck
   • 1 1/2 tsp salt
   • 1 tsp black pepper
2. Step 2

   Heat 2 tablespoons of the oil in a large Dutch oven or heavy soup pot over medium-high heat until it shimmers. Add the beef in a single layer, working in two batches so the pieces aren't crowded, and sear without moving them until deeply browned on two sides, about 6 minutes per batch. Transfer the beef to a plate.

   15 min

   • 2 lb boneless beef chuck
   • 2 tbsp vegetable oil
3. Step 3

   Add the remaining 1 tablespoon oil to the pot along with the mushrooms. Cook over medium-high heat, stirring now and then, until they release their liquid and it cooks away and the mushrooms are well browned, 7 to 9 minutes. Scrape the mushrooms onto the plate with the beef.

   9 min

   • 1 tbsp vegetable oil
   • 10 oz cremini mushrooms
4. Step 4

   Lower the heat to medium and melt the butter in the pot. Add the onion, carrots and celery and cook, stirring, until the onion is soft, about 6 minutes. Stir in the garlic and tomato paste and cook 1 minute more, until the paste darkens slightly.

   8 min

   • 2 tbsp unsalted butter
   • 1 yellow onion
   • 2 medium carrots
   • 2 celery stalks
   • 3 cloves garlic
   • 2 tbsp tomato paste
5. Step 5

   Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Simmer until the wine has reduced by about half, 3 to 4 minutes.

   4 min

   • 1 cup dry red wine
6. Step 6

   Return the beef and mushrooms to the pot with any juices. Add the broth, bay leaves and thyme. Bring to a boil, then reduce to a bare simmer, cover and cook until the beef is nearly tender, about 1 1/2 hours.

   1 hr 30 min, hands-off

   • 8 cups beef broth
   • 2 bay leaves
   • 1 tsp dried thyme
7. Step 7

   Stir in the barley, cover again and simmer until the barley is tender and the beef falls apart easily, 40 to 45 minutes. Stir once or twice along the way so the barley doesn't stick.

   45 min, hands-off

   • 3/4 cup pearl barley
8. Step 8

   Fish out the bay leaves. Turn the heat to low and stir in the cream and dill. Taste and add salt, pepper and the vinegar as needed, then serve.

   3 min

   • 2 bay leaves
   • 1/2 cup heavy cream
   • 3 tbsp fresh dill
   • 1 tsp red wine vinegar

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026