Dutch Oven Beef Barley Soup Recipe

Dutch Oven Beef Barley Soup is a cozy, hearty dish with tender beef, wholesome barley, and a medley of vegetables simmered in a rich, savory beef bone broth. It’s a nourishing one-pot meal full of rustic comfort and flavor, perfect for chilly evenings.

Course Main Course, meal prep

Cuisine American

Keyword Dutch Oven Beef Barley Soup Recipe

Prep Time 30

Cook Time 1

Servings Servings

Calories 180kcal

Author Bon Appeteach

Equipment

Dutch Oven

Ingredients

2 lb Beef Sirloin Steak or Chuck Eye Steaks
2 tbsp Olive Oil
1 large Yellow Onion diced small
3 cloves Garlic minced
3 Carrots diced small
3 Celery Stalks diced small
8 cups Beef Bone Broth or beef stock
14.5 oz. can Diced Tomatoes
1 cup Pearled Barley
2 Bay Leaves
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Kosher Salt add more to taste as desired
1 tsp Black Pepper

Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef (whole or cubed) and brown on all sides, about 5 minutes. Remove the beef and set aside.
In the same pot, add onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened.
Dice the seared beef into bite sized pieces and add to the pot.
Add beef bone broth, diced tomatoes, barley, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes until the beef and barley are tender.
Remove bay leaves. Adjust seasoning with salt and pepper if needed. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

Slow Cooker Option: After browning the beef, add all ingredients to a slow cooker and cook on low for 6-8 hours.

Nutrition