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.

Why This Recipe Works

Cozy & Satisfying: My Dutch oven beef barley soup recipe has the perfect combination of tender beef, chewy barley, and soft vegetables, all cooked in a nutritious beef bone broth. The long simmer time allows the barley to release some of its starch, too, creating a thick broth that makes this soup extra satisfying!

Perfect for the Dutch Oven: I love to use my Dutch oven for this beef barley soup! The heavy-bottomed pot provides wonderful heat retention and distribution, allowing for even browning of the beef and consistent cooking temperature throughout the simmering process. 

Layers of Flavor: By searing the beef first and then sautéing vegetables in the same pot, we really start to build flavor with the brown bits (fond) left behind. These caramelized bits dissolve into the broth, creating a rich base that infuses the entire soup with a delicious, savory flavor!

Supplies Needed

• My Favorite 5.5 qt Dutch Oven

Ingredients

• Beef Sirloin: Choose well-marbled cuts for better flavor and texture! If you opt for stew meat or a beef chuck roast, you will have to simmer the soup for longer to make sure the beef is tender. In that case, add the barley a little bit later in the cooking process, while still giving it 45-60 minutes to cook. 
• Olive Oil: Extra virgin olive oil is a good option to sear the beef and sauté the veggies!
• Vegetables: You will need yellow onion, garlic, carrots and celery to lend flavor and add a lovely texture to the soup.
• Beef Bone Broth: You can use my homemade beef bone broth recipe, or use your favorite store-bought option.
• Canned Diced Tomatoes: For a bit of acidity and depth of flavor! If you don’t have canned tomatoes on hand, you can add about 1 tablespoon of tomato paste and some extra broth for the liquid. 
• Pearled Barley: This adds a lovely, chewy texture. Don’t substitute quick-cooking barley as it won’t develop the same texture!
• Bay Leaves: Use whole bay leaves and remove before serving.
• Spices: I used dried thyme, dried rosemary, kosher salt and black pepper to season this homemade beef barley soup to perfection!

Cooking Instructions

1. Sear the Beef: 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.
2. Add Vegetables: In the same pot, add onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened.
3. Dice Beef: Dice the seared beef into bite sized pieces and add to the pot.
4. Combine Remaining Ingredients: Return the beef to the pot. Add beef bone broth, diced tomatoes, barley, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
5. Simmer: 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 pearl barley are tender.
6. Serve: 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.

Tips For Serving and Storing

Serve your Dutch oven beef barley soup warm with a side of focaccia bread, hard cider bread, or a grilled cheese sandwich to soak up that gorgeous broth! For a heartier meal, you can serve it over a bed of mashed potatoes like a beef stew.

To store, allow the soup to cool completely before placing in an airtight container and storing in the refrigerator for up to 4 days. To freeze, place in a freezer safe container or zip top bag for up to 3 months. The barley will soak up some broth as it is stored, so feel free to add a splash of broth or water when reheating.

More Recipes To Try

• Slow Cooker Turkey Stock Recipe
• Oven Roasted Tri Tip
• Guinness Braised Beef
• Dutch Oven Chicken & Biscuits
• Le Creuset Beef Bourguignon