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.
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
BARLEY BEEF SKILLET
Even my 3-year-old loves this family-favorite beef barley skillet. It's very filling, inexpensive and full of veggies. It's also really good spiced up with chili powder, cayenne or a dash of Tabasco. -Kit Tunstall, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer until barley is tender, about 20-25 minutes.
Nutrition Facts : Calories 400 calories, Fat 10g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 682mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 10g fiber), Protein 30g protein.
BEEF AND BARLEY
I'm not sure where the recipe originated for this country-style dish, but I have had it for years and rely on it when I'm hosting a meal for several people. -Linda Ronk, Melbourne, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes, breaking it into crumbles; drain. Add to a 3-qt. slow cooker. In same skillet, melt butter over medium-high heat. Add barley; cook and stir until lightly browned, 3-5 minutes. Add to slow cooker. Stir in the next 10 ingredients. Sprinkle with bread crumbs and cheese. , Cover and cook on high until heated through and barley is tender, 4 hours. Discard bay leaf before serving. Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 409 calories, Fat 18g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 990mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 7g fiber), Protein 28g protein.
BEEF AND BARLEY STEW
Provided by Alton Brown
Time 1h25m
Yield 10 servings
Number Of Ingredients 24
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.
BARLEY RISOTTO AND BEEF STROGANOFF
I miss my Russian grandma's barley porridge and beef Stroganoff, so I combined the two dishes. Cook the barley using the risotto method to keep the grains whole and irresistibly chewy. -Tatiana Kireeva, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, toss beef with Cognac. Refrigerate, covered, 2 hours. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add coarsely ground pepper and salt. Stir in sour cream., In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef, discarding marinade, and pat beef dry. Add sliced onion and beef to pan; cook and stir until onion is softened and meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Keep warm until serving., For risotto, bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt remaining butter over medium heat. Add chopped onion, salt and, if desired, white wine. Cook and stir until liquid evaporates. Add barley; toast in pan., Stir hot water into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, 15-20 minutes; stir in parsley. Serve immediately with beef.
Nutrition Facts : Calories 463 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 859mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 9g fiber), Protein 33g protein.
BEEF AND BARLEY SKILLET DINNER
I have been making this for so long I can't remember how many years! My father-in-law loved when I would make this before he passed. It is quick, fairly cheep, and hearty delicious-ness!
Provided by Chrissy Hackley
Categories Beef
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a deep skillet, cook beef, onion, and bell pepper until beef is no longer pink. Drain.
- 2. Stir in rest of ingredients. Bring to a boil. Reduce heat to a simmer and cook 20-25 minutes, or until barley is tender. Enjoy!
BEEF BARLEY SKILLET
Make and share this Beef Barley Skillet recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute in skillet first four ingredients.
- Drain off excess fat and stir in remaining ingredients.
- Bring to a boil.
- Reduce heat to simmer, cover and cook about 35 minutes for quick cooking barley or 1 hour for pearl barley.
Nutrition Facts : Calories 251.5, Fat 9.2, SaturatedFat 3.5, Cholesterol 38.6, Sodium 958.6, Carbohydrate 27.2, Fiber 6.5, Sugar 6.1, Protein 14.8
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