Dutch Oven Beef & Barley Soup
Recipe type: Soup & Stew
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 Tsp Vegetable Oil
  • 1¼ Lbs Beef Chuck cut into 1" pieces
  • 1 tsp salt
  • dash of black pepper
  • 1 medium onion, halved then sliced
  • 3 cloves garlic, chopped
  • 3 C Beef Stock (I've used water & boullion while camping with no issue - watch the salt content though)
  • 2 Large Carrots, Sliced
  • 2 Ribs Celery, Sliced
  • 1 Can Crushed Tomatoes, 15oz
  • 8 oz Crimini Mushrooms, sliced
  • ¾ Cup Barley
  1. In your dutch oven heat the oil
  2. While oil is heating, season beef with salt and pepper and saute in hot dutch oven until brown on all sides.
  3. When beef is brown, add onion and garlic and cook until onion is translucent, generally about 3-5 minutes
  4. Add your stock, plus 3 more cups water to the beef mixture, along with the carrots and celery. Cover tightly and simmer for about 60 minutes. If camping,you can do this over your open fire or put hot coals under and over your dutch oven. The goal is to simmer, not boil, so control your heat carefully.
  5. After 60 minutes, add the tomatoes, mushrooms, barley and test the salt content of your broth.
  6. Cover again and simmer for 30 more minutes stirring occasionally so the barley doesn't burn on the bottom.
Recipe by Culinary Musings at https://www.culinarymusings.com/2013/02/dutch-oven-beef-barley-stew-recipe/