Dutch Oven Beef and Barley Soup

• Meat

  • 1 lb Beef top round steak

• Produce

  • 2 Bay leaves
  • 1 cup Carrots
  • 1/4 cup Celery
  • 2 Sprigs Parsley, fresh
  • 2 Sprigs Thyme, fresh
  • 1/4 cup Yellow onion

• Canned Goods

  • 16 oz Beef broth

• Pasta & Grains

  • 1/3 cup Barley

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on thebrooklyncook.com

Description

Directions

• Place dutch oven on stove top and heat oil on high heat. Add beef and brown on all sides. Once browned, remove from dutch oven and set aside.
• Add onion and celery and cook until softened.
• Add broth, water, barley, carrots and put beef back into the dutch oven.
• Season to taste with salt and pepper.
• Tie together fresh herbs with cooking twine. Put in dutch oven. Cover with lid and cook on a medium setting for 20 minutes, stirring occasionally.
• Soup is ready to be served when barley and carrots are cooked through. Remove herb packet and enjoy!

Nutrition