Beefy mushroom and barley soup

Beefy mushroom and barley soup


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About this recipe: More of a stew than a soup – a big bowl of this sustaining, meaty broth is guaranteed to keep you going until the next meal.

Maggie Pannell

Serves: 6 

  • 1 tbsp vegetable oil
  • 375g lean braising steak, cut into 2.5cm cubes
  • 3 onions, roughly chopped
  • 300g chestnut mushrooms, sliced
  • 3 large carrots, peeled and sliced
  • 100g pearl barley
  • 1.75 litres beef stock
  • 250ml red wine or tomato juice
  • 150g frozen peas, thawed
  • 2 tsp lemon juice
  • salt and freshly ground black pepper

Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Add the beef and sauté for about 5 minutes until browned all over. Remove the beef to a plate, using a draining spoon.
  2. Add the onions to the pan and cook gently for 5 minutes, then stir in the mushrooms and cook for a further 3–4 minutes. Return the beef to the pan. Stir in the carrots, barley, stock, wine or tomato juice and seasoning and bring to the boil.
  3. Reduce the heat, partially cover the pan and simmer for 1–1¼ hours or until the beef and barley are tender.
  4. Stir in the peas and cook, uncovered, for 5 minutes. Add the lemon juice and season to taste.

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