Pams Beef Onion And Barley Soup Food

PAM'S BEEF, ONION AND BARLEY SOUP

Steps:

• 1. Prepare steak by partially freezing to make cutting easier. With a sharp knife, trim away the bone (If not boneless) and as much fat as possible, put aside any fat, bone or gristle. Slice steak into 1/2 inch thick strips, then cut the strips into about 1/2 inch dice. In a large saucepan (3 or more Qt) render the fat and bone and gristle at medium. (I got about 1 Tbsp. of fat. And it took about 10 to 15 minutes. You do not want the bits to burn or it will ruin your oil.) Remove solid bits and discard. If you do not have at least a Tbsp. of fat, add or substitute vegetable oil.
• 2. Prepare onion, carrot, and crush the celery seed (I use a mortar and pestle). Crush the garlic clove lightly with the side of your knife and remove paper peeling. Stick a wooden toothpick through the garlic, both to hold it together and to make it easier to find and remove.
• 3. Heat oil and fry the diced meat in small batches on medium high to high just until brown, stirring and adjusting heat to keep from burning. (Does not have to be completely cooked) Season with a pinch or two of salt and pepper. Remove browned meat with slotted spoon and set aside in a medium bowl. Leave oil in saucepan.
• 4. Add onion, carrot and celery seed to hot oil. Cook over medium to medium low heat, stirring occasionally until onions are very soft and light to medium brown. This took me 30 minutes or more.
• 5. Deglaze the pot with the sherry (or substitute with beef broth with a tsp. of lemon juice or vinegar added) and scrape any brown bits off the bottom to help flavor. Simmer uncovered until sherry or broth is almost gone. Toss in the toothpick with garlic clove and add water and bouillon base. Continue simmering on low, covered, for 30 minutes, stirring every 10 minutes or so. (You may substitute a 48 oz. carton of low sodium beef broth or use your own homemade beef broth.) Remove the garlic and discard after 30 min.
• 6. Add the consommé and barley, Maggi and Worcestershire, stir well, cover and simmer 25 to 35 minutes until barley is tender. Stir about every 5 to 10 minutes so barley will not clump. When barley is tender, add the browned beef and simmer 5 more minutes. Taste and adjust seasonings.
• 7. If you wish, defat the soup by chilling and any fat will set on top of the liquid. Simply lift off or use a spoon to remove. Reheat to serve. Suggestion for serving: Serve with Toasted Wheat or Rye bread or rolls topped with Shredded Gruyere Cheese and broiled until cheese melts and /or browns slightly.

MOM'S FAMOUS BEEF BARLEY SOUP

Steps:

• In soup kettle or dutch oven, saute carrot, celery and onion in butter until tender (about 5 minutes).
• Add the broth, water, beef, tomatoes, barley, salt, pepper, basil, and oregano; bring to a boil.
• Reduce heat, cover and simmer until barley is tender (about 20 minutes for quick-cook, about an hour for regular).
• Makes 12 servings

BEEF AND BARLEY SOUP

Steps:

• In a large 5 quart pot, heat up olive oil over medium high heat. Add ground beef and cook and stir until browned.
• Add in chopped onion, carrots and celery. Cook and stir an additional 2-3 minutes until just tender. They don't need to be soft as they will continue to cook as the soup simmers.
• Pour in the cans of diced tomatoes and chopped cabbage. Stir to incorporate.
• Pour in the beef broth and add in the bay leaf, thyme, basil, salt, pepper and pearled barley.
• Bring the soup to a boil, cover with a lid and turn down the heat so the soup is just simmering.
• Simmer covered for one hour, stirring occasionally.

BEEF AND BARLEY SOUP

Steps:

• Heat the olive oil in a deep pot over medium-high heat on the stove.
• Add the beef and onions to the skillet, and saute until the meat is cooked, browned and the onions have begun to soften.
• Add the other ingredients to the pot, and bring the mixture to a boil.
• Lower the heat to a simmer and cover, cooking for 50-60 minutes.

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.

BEEFY ONION BARLEY SOUP

Steps:

• Heat 1 can of broth in microwave(in a microwave-approved container, of course) for a couple of minutes. Add to empty crockpot and dissolve the onion soup mix in it. Add remaining ingredients, except herb mix, to crockpot, reserving 1/2 can of broth. Cover and cook on low for at least 6 hours. 1 to 2 hours before ready to eat add the herbs that have been crushed together with a small pinch of sea salt to the soup mixture. (If you add this at the beginning the soup will be bitter!) Also, at this stage if the soup needs more liquid, add the remaining half-can of broth. This is a thick, hearty soup, but barley can be just like rice, one day needs a little more liquid, another, a little less. Leftovers freeze well, though there are rarely any here.
• Sometimes I will substitute or add little bits of frozen veggies from cleaning the freezer, like a cup of corn or green beans or carrots to the mix. If adding instead of substituting, you may need to make adjustments to your broth amount.

INSTANT POT BEEF BARLEY SOUP

Steps:

• Brown Beef: Season beef well with salt and pepper. Set instant pot to "sauté" and heat oil in it, then brown the beef in 2-3 batches. Set aside on a plate.
• Sauté vegetables: Stir onion and garlic into the instant pot and sauté until softened, about 2-3 minutes. Add the celery and carrots and cook for one more minute. Switch off instant pot and add the meat and remaining ingredients (EXCEPT for the peato pot. Stir very well to release any browned bits from the bottom of the pot.
• Pressure cook: Close the lid and set the valve to the "sealing" position. Pressure cook for 15 minutes. Do a natural pressure release for 10 minutes, then manually release any remaining pressure according to the manufacturer's instructions.
• Finish soup: Once you have opened the pot, stir the peas into the soup. Set the instant pot to "sauté" and cook for two more minutes, then serve hot.

MELANIE'S BEEF BARLEY SOUP

Steps:

• Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
• Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.

BEEF AND BARLEY SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth, barley, and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the celery and carrots and cook for 15 minutes, then serve.

CROCK POT TUSCAN VEGETABLE BEEF BARLEY SOUP

Steps:

• 1.Spray a large crock pot with cooking spray or use a plastic liner.2.Place all ingredients in crock pot, cook on high 4 to 5 hours or low for 8 hours. That's it! Don't forget the crusty bread. Enjoy!

BEEF, BARLEY, AND VEGETABLE SOUP

Steps:

• Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
• Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.

OLD FASHIONED CHICKEN AND STARS SOUP

Steps:

• 1.In a large pot, pour stock in and add onion and celery. Cook until boiling. Add in chicken, shredded carrots, bullion, pepper, onion and garlic powder. Bring back to a boil, stir on and off until chicken is fully cooked. (Juices should run clear when cut into each piece)2.Take out chicken and shred or slice and put back into the pot. Bring back to a boil.3.Add pasta and cook as per package instructions.4.Whole cooking time should be under 1 hour. Sometimes as fast as 30 minutes. When chicken and carrots are tender. Your soup is ready to spoon up.5.Serve with some warm Challah bread or soft dinner roll. Enjoy!

MUSHROOM ONION BARLEY SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.

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.

PAM'S EASY FRENCH ONION SOUP

Steps:

• Peel and cut off root and top of onions. Cut in half from pole to pole (top to bottom) then place onion half flat side down and cut about 1/4 inch thick slices (also from top to bottom with the grain of the onion). Cutting the onions this way will aid in keeping the onions from breaking down to mush as they carmelize. This will be quite a large pile of onion slivers.
• In a large diameter, deep frying pan or Dutch oven, melt butter and add oil, heat on medium high to slightly brown the butter. Wide pans make it easier to get good carmelization faster. As soon as the butter is slightly brown, put in all the onion slices, thyme and bay leaf and stir to coat with the oil. Turn heat down to medium and pat onions down to get contact with the pan. Check browning after 5 and 10 minutes to determine how long to let it brown between stirring. Set timer for however many minutes you determine and let the onion slivers brown, returning to stir and bring the carmelized part to the top, reset timer and keep stirring and checking until a brown residue is covering the bottom of the pan. (BROWN, NOT BLACK) Add about 1/2 cup of broth to pan, stir until all broth is evaporated (deglaze the pan), and then set timer and stir again until the residue forms again. Turn heat down if it is browning too quickly. Deglaze two more times with broth, letting onions get deeply red brown. When dark brown, remove the pan from the heat (to avoid a flare up), and do a final deglaze with the sherry. Return pan to heat to let it evaporate almost completely.
• Remove the bay leaf and then add all the remaining broth and seasonings. Simmer soup for 15 to 30 minutes, taste and adjust salt and pepper.
• To serve, fill either broiler proof ramekins/soup mugs about 2/3 full of hot soup, toast baguette and sprinkle with Gruyere chees to cover then float toast on top of soup and slip under the broiler for a few minutes until cheese melts and browns slightly. Serve OR dish up a bowl full of soup and serve with grilled Swiss cheese sandwiches.

BACON-BEEF BARLEY SOUP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

BEEF BARLEY SOUP

Steps:

• Brown beef with onion.
• Drain any excess fat & could rinse off if want to really get fat out.
• Add to large pot with the water and beef base and seasonings.
• Start heating it up while chopping all the veggies.
• Add veggies as you go.
• Rinse off the barley and put in the soup.
• Let simmer very low for 2-3 hours for best results.
• Will want to stir often as it will stick.
• I often keep adding water and more beef base as needed to keep it to the right consistency because it will thicken up as the water evaporates while simmering.

BEEF BARLEY SOUP

Steps:

• Season stew meat with salt and pepper. Heat oil over medium high heat (or in the saute setting of an instant pot). Brown meat for 3-4 minutes.
• Remove from pan. Add onions and carrots, saute until tender. Add garlic and cook for 1 minute until fragrant.
• Add the browned meat and sauteed vegetables into the bottom of a slow cooker. Mix in broth, bay leaves, thyme and barley. Cover and cook on low for 6-7 hours.
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste.
• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Cook on the soup setting for 25 minutes.
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste.
• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Bring to a boil and simmer for 45 minutes until meat is tender and barley is cooked.
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste.