Hearty Dutch Oven Beef Barley Soup Recipe (2024)

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!

​Using Preserved Ingredients

This recipe is the perfect example as to why I love preserving for our family. I was able to go “grocery shopping” in our own home to get the ingredients for this hearty soup. Earlier this year I froze our carrots in two different forms to make it easier to pull out of the freezer and dump into soup recipes such as this one. It is so liberating being one step closer to not relying on the grocery stores.

Our beef bone broth recipe was the perfect edition and made this the best-ever beef barley soup. The concentrated beef stock made this such a flavorful soup.

The ingredients that I have preserved that went into this delicious soup are:

• Frozen celery
• Frozen carrots
• Cured onion (basem*nt storage)
• Dried thyme
• Homemade onion powder
• Homemade beef bone broth

Ingredients

• Stewing beef (about 1-2 pounds)
• 2 onions, diced
• 4 garlic cloves, minced
• 3 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 teaspoon onion powder
• tomato paste
• 2 tablespoons Worcestershire sauce
• 6 cups beef bone broth (chicken broth will work if you are in a pinch)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 cup barley (can also be substituted for brown rice)
• bay leaf

How to Make The Best Beef Barley Soup

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.

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.

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.

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.

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.

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.

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 paired with a simple green salad.

How to Store This Dutch Oven Vegetable Beef Soup Recipe

Refrigerate Leftover Soup:Allow the soup to cool down to room temperature after cooking to prevent condensation inside the jar, which can affect the soup’s quality. Use clean, wide-mouth mason jars for easy filling and removal of the soup, or an airtight container. The soup should last for 3-4 days.

Freezing Soup:

1. Cooling:Same as above, allow the soup to cool to room temperature.
2. Selecting Jars:Use only freezer-safe mason jars, which are typically wide-mouth jars without shoulders, to prevent cracking due to expansion.
3. Filling Jars:Leave about 1-2 inches of headspace at the top of the jar when you fill it with soup. This is crucial for freezing as the liquid will expand when it freezes.
4. Seal and Label:Seal the jars tightly with their lids. Consider labeling the jars with the date and type of soup, so you know how long it’s been in the freezer.
5. Freeze:Place the jars in the freezer gently. Avoid placing them near the freezer’s walls or near other items that might press against the glass.

Thawing and Reheating:

• Thawing:When you’re ready to eat the frozen soup, the best method is to transfer the jar from the freezer to the refrigerator and let it thaw overnight. For a quicker method, you can run lukewarm water over the jar to loosen the frozen soup and then reheat it in a pot over the stove.
• Reheating:Always remove the metal lid before reheating in a microwave if you choose to use one. It’s best to transfer the soup to a microwave-safe container or reheat it gently on the stove.

Additional Tips:

• Avoid Rapid Temperature Changes:Don’t put hot jars directly into the freezer or frozen jars directly into hot water to prevent the glass from breaking due to thermal shock.
• Check for Cracks:Always inspect your jars for cracks or chips before using them, especially when planning to freeze the soup, as even small imperfections can lead to breakage.