Braised Beef Tomato Barley Soup Food

TOMATO BEEF BARLEY SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

BRAISED BEEF TOMATO BARLEY SOUP

Steps:

• In a large oven safe pot (a dutch oven is ideal) heat the olive oil over medium high heat.
• Add the diced beef and season lightly with salt and pepper.
• Cook for about 5 minutes until the beef is well browned. Like a stew, this browning process is the base for developing maximum flavour.
• Add the garlic and onions and cook for an additional minute until the onions begin to soften.
• Add the tomatoes, thyme and black pepper (plus the nutmeg if you are using it) (You can use an equivalent amount of fresh tomatoes if you like, especially if there is an abundance of them available in season.)
• Cover and place in a preheated 325 degree F oven for about 2 hours or until the meat is fall apart tender.
• Place the pot back on the stovetop and add the barley to the pot.
• Simmer very slowly for about a half hour, stirring the pot occasionally.
• After 30 minutes add all of the remaining ingredients.
• Simmer over low heat until the carrots are fork tender and the barley is fully cooked, about 20 more minutes.
• Taste the broth to see if it requires additional seasoning. Remove the bay leaves before serving.

BRAISED BEEF WITH BARLEY

Steps:

• In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender. , Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender. , Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.

BEEF BARLEY SOUP

Steps:

• In a dutch oven, brown meat in oil on all sides, drain.
• Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Add the barley and simmer for 45 minutes longer or until barley is tender.

TOMATO BARLEY SOUP

Steps:

• Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
• Add spices and stir 'til fragrant.
• Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
• Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
• This soup is GREAT with a grilled cheese sandwich.

TOMATO, BEEF AND BARLEY SOUP

Steps:

• Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
• Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
• Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

BRAISED BEEF WITH BARLEY

Steps:

• In a dutch oven over medium heat, brown roast in oil.
• Remove roast and set aside.
• Drain, reserving 1 Tbsp of drippings.
• Saute onion, mushrooms and garlic in drippings until tender.
• Return roast to pan.
• Add broth, bay leaf, salt and pepper; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours.
• Add barley.
• Cover and simmer for 45 minutes or until meat and barley are tender.
• Add peas; cover and simmer for 5 to 10 minutes or until peas are tender.
• Discard bay leaf.
• Set the roast and barley aside; keep warm.
• If desired, add sour cream to pan juices; stir until heated through.
• Slice roast; serve with barley and gravy.