Tomato Barley Stew Food

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.

LAZY TOMATO BEEF BARLEY SOUP RECIPE

Steps:

• place liner in slow cooker, if using
• add all ingredients except bay leaves into slow cooker and stir
• place bay leaves on top and cover
• cook on low for 8-10 hours
• remove bay leaves prior to serving.
• Enjoy!

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

YOTAM OTTOLENGHI'S BARLEY, TOMATO AND WATERCRESS STEW

Steps:

• 1. Preheat the oven to 190°C fan. 2. Trim and peel each kohlrabi, then cut lengthways into eight wedges. You want the wedges to be about 2½cm wide, so if the kohlrabi is particularly large, you may need to cut it into more wedges. Put the wedges into a large bowl and toss together with the anchovies (if using), 2 tablespoons of oil, half the crushed garlic, ½ teaspoon of salt and a good grind of pepper. Spread out on a large, parchment-lined baking tray. Drizzle the garlic bulb with a little oil and sprinkle with a little salt and pepper. Wrap the bulb tightly in foil, place in one corner of the kohlrabi tray and roast for 25 minutes. Turn the kohlrabi wedges, add the tomatoes to the tray around the kohlrabi, then return to the oven for another 15-20 minutes, or until the kohlrabi wedges are soft and a deep golden-brown and the tomatoes are blistered. Keep warm (or warm up when you serve). 3. When cool enough to handle, remove the foil from the garlic and squeeze the cloves out into a small bowl, discarding the papery skin. 4. While the vegetables are in the oven, put the barley into a medium saucepan, cover with plenty of cold water and place on a medium-high heat. Simmer for 20 minutes, until the barley is semi-cooked but still retains a good bite. Drain and set aside. 5. While the barley is simmering, place a large sauté pan, for which you have a lid, on a medium-high heat with 50ml of the oil, the cooked and remaining crushed garlic, the shallots, caraway seeds, lemon strips, Scotch bonnet (if using) and 2½ teaspoons of salt. Gently fry for 12 minutes, stirring often, until the shallots are soft and golden-brown. Turn the heat down to medium if the shallots are colouring too quickly. Add the tomato paste and continue to cook for 30 seconds before adding the wine, 500ml of water and plenty of pepper. Bring to a gentle simmer over a medium heat and cook for 7 minutes, then add the cooked barley and continue to cook for 10 minutes, until the barley has swollen a little and taken on the flavour of the sauce. Discard the Scotch bonnet and lemon strips. 6. In a spice grinder or the small bowl of a food processor, blitz half the watercress with the lemon juice, the remaining 60ml of oil and ¼ teaspoon of salt to get a smooth salsa. 7. Transfer to a large serving bowl or serve straight from the pan: drizzle the watercress salsa and cream (if using) over the barley and gently swirl them in. Top with the fresh watercress, the roasted kohlrabi and the roasted tomatoes. Serve hot, with the lemon wedges alongside.

BURGER AND BARLEY STEW

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

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.

ITALIAN BEEF BARLEY STEW

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.

BARLEY STEW WITH LEEKS, MUSHROOMS, AND GREENS

Steps:

• Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

ALBERTA BEEF BARLEY STEW

Steps:

• Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
• Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
• Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
• Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

LENTIL BARLEY STEW

Steps:

• Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
• Add water or stock and lentils.
• Bring to a boil and then simmer for 20 minutes.
• Add tomatoes, barley, carrots and seasonings.
• Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.

BARLEY BEEF STEW

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.