Best Beef & Barley Soup with Wild Mushrooms One Pot Recipe
This slow-cooker one pot recipe combines tender beef, hearty barley, and wild mushrooms in a flavorful broth perfect for cozy meals. With minimal prep and a rich, savory flavor, it’s an ideal dish for a hands-off, satisfying dinner.
Equipment
- Slow cooker
- Microwave-safe bowl
Ingredients
- 1 onion chopped fine
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 1 teaspoon rinsed and minced dried porcini mushrooms
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 3 cups beef broth
- 6 ounces cremini oyster, and/or white mushrooms, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1/4 cup pearl barley rinsed
- 1 bay leaf
- 8 ounces beef blade steaks 3/4 to 1 inch thick, trimmed
- 1 tablespoon minced fresh parsley
- 1 teaspoon red wine vinegar
Instructions
- Microwave onion, tomato paste, vegetable oil, thyme, porcini mushrooms, salt, and pepper in a microwave-safe bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer mixture to the slow cooker.
- Stir beef broth, cremini mushrooms, soy sauce, barley, and bay leaf into the slow cooker. Nestle the beef blade steaks into the mixture. Cover and cook on low for 9 to 11 hours or high for 6 to 8 hours, until the beef is tender.
- Discard the bay leaf. Transfer the beef steaks to a cutting board, let them cool slightly, and shred into bite-size pieces using two forks. Discard any fat and gristle. Stir the shredded beef back into the soup and let sit until heated through, about 2 minutes. Mix in parsley and red wine vinegar. Adjust seasoning with salt and pepper to taste.
Notes
Cook Time: 9 to 11 hours on low or 6 to 8 hours on high
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