Beef and Barley Soup with Roasted Mushrooms and Bacon

Beef and Barley Soup with Roasted Mushrooms and Bacon

Tender sirloin and crispy bacon swim in a garlic red wine broth with chewy pearls of barley, sweet carrots, and earthy roasted mushrooms. Beef and barley soup is rich and meaty enough to be called a stew, but ready to eat in just over an hour.

I feel like barley is an overlooked grain that deserves it’s place in the sun every now and then. It’s slightly nutty flavor and chewy pasta-like texture is a deliciously easy way to add some extra nutrition and flavor to what would essentially be a bowl of vegetable beef soup.

Here’s the deal with Barley... there are two different varieties and, while both are yummy additions to beef and barley soup, one is quite a bit more nutritious than the other.

Pearl Barley or Hulled Barley?

The main difference between the two is that with hulled barley only the inedible outer shell has been removed during processing, with the bran and endosperm layers left intact. This means that hulled barley is considered a whole grain and contains more fiber, minerals, and (I think) more flavor than pearl barley.

Pearl barley has been processed to remove the bran and endosperm layers. It cooks faster, is less chewy, and is easier to find than hulled barley. It’s also less nutritious.

Recently, I discovered a third option: Bob’s Red Mill Hull-less Barley. Hull-less barley cooks as quickly as pearl barley, but has been developed so that the entire grain can be used without peeling the bran layers away. It’s like getting your cake and eating it too. I’m a fan.

About the Beef in Beef and Barley Soup

Chuck roast is my usual go-to for roasts and stews because it’s one of the most affordable and flavorful cuts of beef. But, chuck roast requires quite a long cooking time to render it tender. That’s why this recipe calls for sirloin, which tends to work better in beef soup that cooks relatively quickly.

I’ll be honest though. Mostly, I make beef and barley soup with leftovers. This soup is one of those magical ways to transform the leftovers of two dishes I make often – Slow Cooker Tri-Tip Steak and Slow Cooker Pot Roast – into a whole new, equally delicious, quick meal.

If you’re using leftover beef, this soup will come together even faster because there will be no need to brown the meat before cooking. Just chop your leftover beef into small pieces and add it at the very end of cooking.

Serve with Homemade Bread

Just in case you’re in the mood to blow the roof off the comfort level, this is my favorite super simple homemade bread recipe. I’ve been making loaves of this delicious bread for over 20 years because it’s quick (ready in under 3 hours with only about 20 minutes of hands-on time), delicious, and fool proof.

It goes without saying that a slice or two of warm homemade bread with your bowl of beef and barley soup is enough to earn you the title of domestic genius for at least the rest of the month. Probably longer.

Used to make Beef and Barley Soup:

• Hull-Less Barley
• Enameled Cast Iron Dutch Oven

More Popular Comfort Food Recipes:

• Black Eyed Peas with Andouille Sausage
• Slow Cooker Asian Short Ribs
• Tamale Pie with White Beans, Chorizo, and Salsa Verde
• White Bean and Kale Soup with Wild Rice
• Spanish Style Sausage and Lentil Soup
• Creamy Chicken Noodle Soup with Garlic and Mushrooms
• Zuppa Toscana
• Vegetable Beef Soup

> Browse All Soup Recipes

Beef and Barley Soup

---

★★★★★

5 from 3 reviews

• Author: RebeccaBlackwell
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings

Print Recipe

Pin Recipe

Description

Tender sirloin and crispy bacon swim in a garlic red wine broth with chewy pearls of barley, sweet carrots, and earthy roasted mushrooms. Beef and barley soup is rich and meaty enough to be called a stew, but ready to eat in just over an hour.

---

Ingredients

• 2 cups sliced mushrooms (button, shiitake, or Portabella)
• salt and pepper
• 2 tbsp vegetable or extra virgin olive oil (divided)
• 1 lb sirloin, cut into 1/2-inch pieces (*See note)
• 1 lb thick sliced bacon, cut into 1-inch pieces
• 1 large yellow onion, peeled and chopped
• 2 tbsp tomato paste
• 1 tsp minced garlic
• 2 tsp dried thyme
• 1 tsp sugar
• 1/2 cup dry red wine
• 6 cups beef broth
• 2 tbsp soy sauce
• 2/3 cup Hull-less Barley (*See note)
• 2 bay leaves
• 4 large carrots, peeled and cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 12 ounces frozen green beans
• 1/2 cup chopped fresh parsley

---

Instructions

1. Heat oven to 450 degrees. Cover a baking sheet with parchment paper or aluminum foil. Toss the sliced mushrooms with 1 tbsp vegetable or extra virgin olive oil. Spread out over the baking sheet and sprinkle with a generous amount of salt and pepper. Roast in preheated oven until golden brown, 10-15 minutes.
2. Spread the pieces of sirloin out onto a paper towel. Blot the meat with another paper towel to remove excess moisture. Sprinkle with a generous amount of salt and pepper.
3. Heat 1 tbsp oil over medium-high heat in a large, heavy bottom saucepan or dutch oven until the oil is hot and shimmering. Add the bacon and cook, stirring occasionally, until the bacon is crisp. Monitor the heat so that the bacon is browning evenly without burning. Using a slotted spoon, remove the bacon to a paper towel lined plate, leaving the rendered bacon fat in the pan, and return the saucepan to the stove.
4. Add the sirloin to the pan and let cook over medium-high heat on one side until brown. Turn the pieces of meat over and let brown on each side. Do not overcrowd the pan – you want every piece of meat touching the bottom of the pan with a little bit of room around each piece. Brown the meat in batches if necessary. Use a slotted spoon to remove browned sirloin to a plate.
5. Remove excess fat from the pan so that you’re left with about 1 tablespoon and return the pan to medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is golden brown. In a small bowl, stir together  the tomato paste, minced garlic, thyme, red wine and sugar. Add this mixture to the onion and cook stirring constantly, for 2-3 minutes. While you stir, scrape up any brown bits clinging to the bottom of the pan.
6. Add the broth, soy sauce, barley, bay leaves, and sirloin to the pan. Raise the heat and bring the soup to a boil. Cover, lower the heat to medium-low, and let simmer, stirring occasionally, for 20 minutes.
7. Stir in the carrots, celery, and green beans. Cover and let simmer for another 15 minutes, until the vegetables and barley are tender. Stir in the mushrooms, bacon, and chopped parsley. Taste and add more salt and pepper if desired.

---

Notes

• This soup is one of those magical ways to transform the leftovers of two dishes I make often – Slow Cooker Tri-Tip Steak and Slow Cooker Pot Roast – into a whole new, equally delicious, quick meal. If you’re using leftover beef, add it at the very end of cooking.
• Hulled barley or pearl barley can easily be substituted for Hull-Less Barley, but it will probably affect the cooking time a bit. Just look at the cooking instructions on the package and adjust accordingly.