Simple Beef And Barley Soup Food

EASY BEEF BARLEY SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley., Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; 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.

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.

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 I

Steps:

• Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
• Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
• Remove and discard onion, bouquets garnis, celery, and parsley.
• Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

BEEF BARLEY SOUP

Steps:

• In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
• Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
• Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
• Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
• Ladle into deep bowls and serve, garnished with parsley.

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.).

VEGETABLE, BEEF, AND BARLEY STEW

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
• To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
• Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

OLD-FASHIONED BEEF AND BARLEY SOUP

Steps:

• Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
• Heat the oil in a large skillet over high heat.
• Add in the meat a few pieces at a time and brown on all sides.
• Transfer the browned meat to the insert of a 5-7 quart slow cooker.
• Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated.
• Transfer the contents of the skillet to the slow cooker.
• Add the carrots and celery to the slow cooker and stir to combine.
• Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan.
• Transfer the tomato mixture to the slow cooker and add the broth and barley.
• Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
• Season with salt and pepper, if needed before serving.

FAST & EASY BEEF BARLEY SOUP

Steps:

• Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch.
• Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender.
• Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.

EASY BEEF BARLEY SOUP

Steps:

• In a large stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
• Add the rest of the ingredients and bring it to a medium boil.
• Reduce the heat and allow soup to lighlty boil.
• After 30 minutes taste, and add salt and pepper if needed.
• Continue to simmer for 45 - 60 minutes.
• Keep warm till your ready to serve.

BEEF AND BARLEY SOUP

Steps:

• Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
• Add salt, pepper and bay leaves.
• Bring rapidly to boiling.
• Reduce heat.
• Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 ½ hours.
• Remove and discard bone and bay leaves.
• Cut meat into bite-size pieces and return to soup.
• Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
• Cover and simmer 30 minutes.

BEEF AND BARLEY SOUP

Steps:

• Heat large soup pot coated with cooking spray over medium high heat.
• Add half of beef, browning on all sides, remove, repeat with remaining beef, remove.
• Add oil to pan, heat over medium high, add onion, sauté until lightly browned.
• Return beef to pot.
• Add carrots, garlic, water, salt, thyme, black pepper, bay leaves, and beef stock.
• Bring to boil, reduce heat, cover, and simmer 1 hour.
• Add barley; cook 30 minutes, or until barley is tender.
• Discard bay leaves.
• Check for additional salt and pepper.
• Garnish with parsley and serve.

SIMPLE BEEF AND BARLEY SOUP

Steps:

• In a large heavy stockpot or dutch oven, heat oil until shimmering. Brown beef on all sides. Brown meat in small groups to prevent crowding, therefore steaming the meat. Remove meat from pot and discard oil when all the meat is browned, keeping the brown bits on the bottom of the pot (for flavor).
• Put the browned beef back in the pot and add 8 c water (at least enough to cover the meat). Add bouillon cubes and bring to a boil. Cover and simmer until the meat falls off the bone, 2-3 hours, depending on your meat and heat.
• At this point, you should decide if you are serving the soup that day or the next.
• If you are serving the soup that day: pull out the meat and skim off any gunk on the surface. When meat is cool enough to handle, discard the bones and obvious fat. Add meat back to soup. Check for beef flavor of the soup. If not beefy enough, add another bouillon cube. Add the barley, carrots and tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some) . Add salt to taste and cook until carrots are just tender, about 1/2 hour on a simmer. You can also add a squirt of ketchup if you wish.
• If you are preparing the soup for the next day : remove the meat and refrigerate. Strain soup to remove any unwanted bits, cover and refrigerate. The next day, about 1 hour before serving, remove the fat layer from the top of the soup. Begin to heat soup, over medium heat. Remove meat from the bones and add back to soup. Add carrots, tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some) and barley. Add another bouillon cube if the soup is not beefy enough. Simmer until carrots are tender for 1/2 - 1 hour. Add salt to taste. You can also add a squirt of ketchup if you wish.
• Serve soup with noodles. (Kluski noodles are great!).