Vina Slatallas Beef Barley Soup Food

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RICH BEEF BARLEY SOUP



Rich Beef Barley Soup image

For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

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.

CLASSIC BEEF AND BARLEY SOUP



Classic Beef and Barley Soup image

Hearty and delicious beef and barley soup, with tender beef, barley and lots of vegetables. A great dinner soup!

Provided by Jennifer

Categories     Soup

Time 2h35m

Number Of Ingredients 18

1 lb. stewing beef cubes
4 cups water
3/4 tsp Kosher salt
2 1/2 Tbsp red wine vinegar
1 Tbsp olive oil
1 clove garlic (roughly chopped)
1/2 cup onion (diced)
1 cup celery (finely diced)
1 cup carrots (diced or thinly sliced)
1/3 cup red wine (optional, can omit)
1/3 cup tomato paste (1/2 of a small can)
Beef (from above)
4 cups beef broth (plus more, as needed)
1/3 cup pearl barley
1 bay leaf
Dash Worcestershire Sauce
3-4 Tbsp fresh parsley (finely chopped)
Salt and pepper (as needed, to taste)

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.

Nutrition Facts : Calories 168 kcal, Carbohydrate 24 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 1124 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

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.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

EASY BEEF BARLEY SOUP



Easy Beef Barley Soup image

"This soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion." Carole Lanthier - Courtice, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

1/2 pound lean ground beef (90% lean)
2 large fresh mushrooms, sliced
1 celery rib, chopped
1 small onion, chopped
2 teaspoons all-purpose flour
3 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1/3 cup medium pearl barley
1 can (5 ounces) evaporated milk
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 317 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 753mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

VINA SLATALLA'S BEEF BARLEY SOUP



Vina Slatalla's Beef Barley Soup image

Provided by Michelle Slatalla

Categories     dinner, one pot, soups and stews, appetizer, main course

Time 5h

Yield 10-12 servings

Number Of Ingredients 8

3 to 4 pounds short ribs, split
Root vegetables, washed and halved (2 parsnips, 2 turnips, 4 large carrots)
2 onions, halved and stuck with 2 cloves in each half
4 to 5 celery stalks, including leaves
1 cup parsley
Salt
Pepper
1/2 cup barley, rinsed

Steps:

  • Heat oven to 375 degrees. Place short ribs in roasting pan large enough to hold them in a single layer and roast 1 hour, turning once or twice. Pour off fat.
  • Place large stew pot on stove. Put in the short ribs, parsnips, turnips, 2 carrots, onions, 2 to 3 stalks celery, 1/2 cup parsley, salt and pepper. Add water to cover.
  • Bring broth to a boil, then reduce heat and simmer, covered, for 2 hours.
  • Let pot cool on stove for a half-hour or so to let flavors set. Strain broth, reserving ribs, and return strained broth to pot. Let cool to room temperature. Meanwhile, remove beef from ribs, reserving meat and discarding bones.
  • When broth is cool, skim fat. Return broth to stove, bring to a boil, and add barley and salt and pepper to taste. Reduce heat and simmer for 40 minutes, skimming frequently. Chop remaining carrots and celery, add to pot, and simmer for 20 minutes.
  • Add reserved beef and remaining parsley. Heat through, skim again, and serve.

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