Beef and Barley with Mushrooms


Soup, Chili & Stew
Beef and Barley with Mushrooms

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Bowl of beef and barley with mushrooms served with a slice of bread

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    A medley of mushrooms adds a rich earthy flavor to this hearty soup. We like it with Hy-Vee Baking Stone rye bread, but any artisan loaf would be delicious.

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    Servings and Ingredients

    Serves 8
    1 lbs. assorted mushrooms (button, shiitake, cremini, oyster and/or portobello)
    ¼ c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee salt, divided
    ½ tsp. Hy-Vee black pepper, divided
    1 to 1 1/4 pounds beef stew meat
    2 tbsp. Hy-Vee Select olive oil, divided
    1 c. chopped shallots
    4 clove(s) garlic, minced
    1 large carrot, coarsely chopped (1 c.)
    2 stalk(s) celery, cut into 1/4-inch slices
    1 tbsp. chopped fresh thyme
    6 ½ c. chicken stock
    6 c. water
    1 ½ c. pearl barley
    2 tbsp. tomato paste
    1 tbsp. lemon juice


    1. Slice or chop larger mushrooms into bite-size pieces. Remove shiitake stems; save for another use or discard. Set mushrooms aside.
    2. In a medium bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat; toss to coat. In a stockpot, heat 1 tablespoon oil over medium heat. Add meat; cook until brown, stirring occasionally. Remove meat from stockpot; set aside.
    3. Add remaining oil to stockpot. Cook shallots and garlic in oil over medium-high heat until softened. Stir in mushrooms, carrot, celery, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add stock, water, barley, tomato paste and meat. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until barley is tender. Remove from heat; stir in lemon juice.

    Nutrition facts


    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 40mg
    • Sodium: 730mg
    • Total Carbohydrates: 41g
    • Protein: 22g

    Daily Values

    Vitamin A 30%
    Vitamin C 10%
    Iron 20%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.