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Dutch Oven Beef Barley Soup

This hearty dutch oven beef barley soup is the perfect warming meal for a cold winter evening. With it's simple ingredients it makes it a great addition to any farmhouse kitchen! 
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Prep Time:15 minutes
Cook Time:45 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Servings: 12 servingd

Equipment

  • 1 Dutch Oven to cook soup
  • Wooden Spoon to stir ingredients

Ingredients

  • 1-2 lbs stewing beef
  • 2 onion diced
  • 4 garlic cloves minced
  • 3 carrots peeled, diced
  • 2 celery stalked chopped
  • 1 tsp onion powder
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 6 cups beef bone broth
  • 2 tbsp olive oil
  • salt and peper to taste
  • 1 tsp thyme dried
  • 1 cup barley
  • 2 bay leaves

Instructions

  1. Prep the Beef: Season the stewing beef with salt, pepper, and onion powder. On the stove top heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef in batches, browning on all sides. Remove the tender beef and set aside.
  2. Sauté the Vegetables: In the same Dutch oven, add the remaining tablespoon of olive oil. Add the rest of the ingredients such as diced onions, minced garlic, frozen carrots, and frozen celery. Sauté for about 10 minutes or until the vegetables are slightly softened. Add the tomato paste and season with a bit of salt and pepper.
  3. Deglaze: Add a splash of the beef bone broth to the pot to deglaze, scraping up any brown bits from the bottom of the pan with a wooden spoon.
  4. Combine Ingredients: Return the tender chunks of beef to the pot. Add the Worcestershire sauce, dried thyme, bay leaves, and the rest of the beef bone broth. Stir to combine.
  5. Cook the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let simmer for about 1 hour, or until the beef is tender.
  6. Add Barley: After the beef is tender, add the barley to the pot. Continue to simmer, over medium-low heat, covered, for about 30-40 minutes, or until the barley is cooked and the soup has thickened. Check the seasoning and adjust with more salt and pepper if needed.
  7. Serve: Once the barley is tender and the soup is hearty and thick, it's ready to serve with fresh thyme or microgreens! Ladle into bowls and enjoy hot paiired with a simple green salad.