🌾 Agape Love Daily Chuckwagon Recipe – February 12🍲 Rustic Beef, Barley & Vegetable Camp Soup

🍲 Rustic Beef, Barley & Vegetable Camp Soup

A slow-simmered classic — earthy barley, tender beef, and winter vegetables in a rich broth.

Serves: 6–8Cook Time: 50–60 minutes

This is the kind of soup that feels steady and grounding — nourishing, filling, and perfect for a chilly February evening.

🥩 Ingredients

• 1 lb beef stew meat, cubed

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, chopped

• ¾ cup pearl barley, rinsed

• 4–5 cups beef broth

• 1 can (14.5 oz) diced tomatoes

• 1 tsp thyme

• ½ tsp black pepper

• Salt to taste

• Optional: bay leaf

🍳 Instructions

1. Brown the BeefIn a Dutch oven, heat butter or bacon grease. Brown beef lightly on all sides.

2. Build the BaseAdd onion and garlic; cook until fragrant.

3. Add Vegetables & BarleyStir in carrots, celery, and barley. Cook 2–3 minutes.

4. Create the SoupAdd broth, diced tomatoes, thyme, pepper, salt, and bay leaf.

5. Simmer SlowBring to a gentle boil, then reduce heat. Cover and simmer 40–45 minutes, until barley is tender and soup thickens.

6. ServeRemove bay leaf. Ladle into bowls and serve with crusty bread or biscuits.

🤠 Chuckwagon Tip

Barley was a trail favorite because it stretched meat and kept everyone full longer — a humble grain that builds rich texture and warmth.