Classic Beef And 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.

CLASSIC BEEF BARLEY SOUP

Steps:

• In a large Dutch oven, brown the ground beef with onion, garlic and thyme (if using) until meat is no longer pink.
• Add the remaining ingredients to pot.
• Cover and simmer for 1-1/2 to 2 hours, adding salt and pepper to suit taste.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
• Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

CLASSIC BEEF-BARLEY SOUP

Steps:

• Brown ground meat or beef bones (I'll usually throw in a marrow bone too, for the great flavor), onion & garlic in skillet. Transfer meat mixture to crockpot; add barley & remaining ingredients. Cover & cook on high 1 hour then on low 5-6 hours.
• This soup tastes just like the kind your Grandmother used to make. It's delicious -- .

SLOW COOKER GROUND BEEF, BARLEY, AND VEGETABLES SOUP

Steps:

• Brown ground beef, onion, and garlic in a large skillet over medium-high heat; drain well.
• Transfer meat mixture to slow cooker; add barley and remaining ingredients.
• Cover and cook on high for 1 hour, then on low 5 to 6 hours.
• Season with salt and pepper to taste and serve.

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.

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 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.

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:

• In a preheated pot, brown beef with oil.
• Add onion, carrot and mushrooms to the beef and sauté until veggies turn slightly golden.
• Add salt, pepper, bay leaves and galic to the mix.
• Pour beef broth and allow everything to simmer on medium heat for 45 minutes with the lid on.
• Add barley and cook for 20 more minutes or until it's fully cooked. Serve right away.

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 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.

CLASSIC BEEF AND BARLEY SOUP

Steps:

• Pre-cook the beef: Combine the water, beef, red wine vinegar and salt in a large pot. Bring to a boil, then reduce heat to low and gently simmer for 1 1/2 hours. Drain, discarding liquid and reserving the beef. Allow to cool slightly, then chop into desired size for soup (or make ahead and refrigerate until needed).
• For the soup: In a large soup pot, heat the oil over medium heat. Add the garlic, onion, celery and carrots to the pot and cook, stirring, for 6-7 minutes. Add red wine to the pot and allow to cook until mostly evaporated. Add the tomato paste and stir in. Cook the tomato paste with the vegetables for about 1 minute. Add the beef broth, cooked beef pieces, pearl barley and bay leaf. Stir to combine.
• Bring mixture to a boil, then reduce heat to medium low and allow soup to simmer gently for 60-75 minutes. Watch the soup as it cooks and stir regularly. As the barley cooks, it will absorb the liquid. You may find that you need to add additional beef broth to the pot as the soup cooks. You don't want the soup to get too dry or the barley will sink to the bottom of the pot and may scorch. Ideally, add a bit of broth more often, rather than adding a lot all at one time, so you don't end up with too much broth in the pot and a thinner soap than you want.
• Taste test the soup to make sure the barley and carrots are tender. If not, cook a little bit longer. If soup is too thick, add a bit more broth at the end of cooking to thin it as desired. Stir in the Worcestershire sauce and parsley. Taste soup for seasoning and add additional salt and some freshly ground pepper, to taste.

THE BEST BEEF AND BARLEY SOUP

Steps:

• In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes
• Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
• Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.
• Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
• Add in the barley and let cook for another 60 minutes, stirring occasionally.
• Remove thyme sprigs and bay leaves before serving.
• Season with more salt and pepper to taste. Serve hot.