ITALIAN BEEF BARLEY STEW
With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. -Jacqueline Kloess, Iowa City, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
BEEF BARLEY STEW
My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.
Provided by SueVM
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
- In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
- Add onion and garlic to skillet beef drippings and cook until onion is translucent.
- In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
- Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.
BEEF BARLEY STEW
I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ITALIAN BEEF STEW
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 6g fiber), Protein 44g protein.
MOM'S ITALIAN BEEF BARLEY SOUP
The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.
Provided by RUSTEE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
- Cover, and cook on Low for 5 hours.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 35.4 g, Cholesterol 107.4 mg, Fat 27.8 g, Fiber 5 g, Protein 29.7 g, SaturatedFat 11.1 g, Sodium 884.1 mg, Sugar 2.6 g
BARLEY BEEF STEW
Delicious, hearty stew with tons of veggies and meat. Great on a cold day.
Provided by Kat O Connell
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Season beef with salt and black pepper; coat with flour, shaking off excess.
- Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
- Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 g
CHEF JOHN'S BEEF AND BARLEY STEW
This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- Season beef all over with kosher salt and black pepper.
- Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
- Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
- Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
- Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
- Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g
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