Beef With Barley Soup Food

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

BEEF AND BARLEY SOUP

Steps:

• In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
• Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
• Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
• Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

BRAISED BEEF WITH BARLEY

Steps:

• In a soup pot over medium heat, heat oil until hot. Sprinkle roast with salt and pepper.
• Sear 4 to 6 minutes, browning on all sides. Remove roast to a platter.
• Add onion and garlic to pot. Sauté 5 to 7 minutes or until onion is lightly browned. Add broth, tarragon, and bay leaf, then return roast to pot and bring to a boil.
• Reduce heat to low, cover tightly, and simmer 1-1/2 hours. Stir in barley and mushrooms, cover, and cook 15 minutes or until barley is tender.
• Remove roast from pot and keep warm. Remove and discard bay leaf then add peas and sour cream to barley mixture, stirring constantly over low heat just until heated through. Carve roast and serve with barley mixture.

OLD-FASHIONED HEARTY BEEF BARLEY SOUP

Steps:

• In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a heat proof dish.
• In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
• Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
• Add the beef back into the pot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat to a low boil, add the barley and let it come to a simmer and cover.
• Continue to cook covered stirring occasionally. Simmer for 4 - 5 hours until meat is tender and barley is done.
• Taste to make sure the salt and pepper is to your taste.
• In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a slow cooker.
• In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
• Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
• Add the ingredients to the beef in the crockpot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat on high for 1 hour then continue to on low, add the barley and continue for an additional 7 hours.
• Check to make sure the meat is tender and the barley is done. Taste to make sure the salt and pepper is to your taste.

BEEF BARLEY SOUP

Steps:

• Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
• Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
• Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
• Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
• Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won't stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
• Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.

TRADITIONAL BEEF AND BARLEY SOUP RECIPE

Steps:

• In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
• Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
• Take the beef out and set it to the side.
• If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
• Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
• Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
• Finish with herbs, salt, and pepper, and serve.

BEEF BARLEY SOUP

Steps:

• Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
• When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
• Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
• When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
• Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
• When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
• Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

BEEF BARLEY SOUP

Steps:

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
• Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
• Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
• Add tomato paste and garlic and saute 1 minute longer.
• Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
• Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.
• Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
• Stir in parsley. Serve warm.

BEEF AND BARLEY SOUP

Steps:

• Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
• Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.
• Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
• Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
• Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

BEEF BARLEY SOUP - STOVETOP VERSION

Steps:

• Pre-heat a stockpot or Dutch oven over medium-high heat. Drizzle in a little olive oil and, in 2 batches so you don't over-crowd the pot, brown the stew meat on all sides, seasoning with salt and pepper as you go. Set the browned meat aside.
• Add the onion, carrot and celery to the pot, sauté until tender and starting to brown- about 5 minutes. Add the garlic, tomato paste, thyme and bay leaf and cook for another couple of minutes. Deglaze the pot by adding the beef stock and scraping any brown bits from the bottom of the cooker.
• Return the browned beef to the pot, bring the liquid to a simmer, partially cover and simmer gently for 60 minutes.
• Add the barley and continue the soup simmer for 45 minutes, or until the barley is tender.
• Season to taste with salt and pepper. Remove the bay leaf and add the parsley before serving.

BEEF-BARLEY SOUP

Steps:

• In skillet brown beef.
• Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
• Put meat on top.
• Combine tomatoes, barley, parsley, bouillon, salt and basil.
• Pour over meat.
• Add water.
• DO NOT STIR.
• Cover and cook on LOW for 10-12 hours.

BEEF WITH BARLEY SOUP

Steps:

• Heat a large stock pot over medium high heat. Add the 2 tablespoons olive oil.
• Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.
• Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer.
• Taste to correct seasonings, then add tomatoes and simmer for another hour.
• Remove bay leaves before serving.

BEEF AND BARLEY SOUP

Steps:

• Lightly sprinkle beef with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat. Add beef in batches and brown on all sides, adding an additional 1 tbsp oil as necessary. Transfer beef to a plate.
• Reduce heat to medium. Add remaining 2 tbsp oil to pan. Add onion and sauté, scraping to loosen browned bits, until softened, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomato paste and cook, stirring, for 2 - 3 minutes. Add mushrooms; cook, stirring, until most of liquid is evaporated, about 5 minutes. Return beef and any accumulated juices to pan. Add broth, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour or until beef is tender.
• Meanwhile, cook barley in boiling salted water for 15 minutes; drain. Add barley, carrots and celery to mixture; cook, covered, stirring occasionally, for 20 minutes or until barley, carrots and celery are tender. Remove and discard thyme and bay leaf.
• Pour soup into shallow containers so it will cool quickly. Refrigerate soup for 8 hours or until fat solidifies on surface; remove and discard fat. Reheat soup to serve.