Cast Iron in its Native Habitat: Beef Barley Soup

beef chuck

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often less expensive and cooks faster.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Rice is a more affordable grain that can substitute well.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Grape juice can add sweetness without alcohol.

Heat a flat bottomed vintage Wagner Ware kettle on the wood stove until warmed up.

Prepare 6 cups of broth using portable soup or bouillon cubes.

Cut 2 pounds of beef into small cubes, about spoon-sized.

Melt clarified butter in the kettle and brown the beef in batches, avoiding overcrowding the pot.

Once browned, set the beef aside and do not season with salt and pepper yet.

Deglaze the pot with a splash of broth to loosen browned bits from the bottom.

Return the beef and its juices to the pot, then add 2/3 cup of barley and the remaining broth.

Add 3/4 to 1 cup of dehydrated mushrooms and stir well.

Cover the pot and bring the mixture to a rolling boil, then move it to a cooler part of the stove to simmer.

Let the soup simmer for about 3 to 4 hours, checking occasionally.

After 3 hours, taste the soup and season with about a teaspoon of salt and a good amount of black pepper.

Cooking Techniques

Equipment Needed

Spice Level: