BARLEY BEEF STEW
On cool days, which we get plenty of here, I like to get out my slow cooker and make up a batch of this comforting stew. Trying to appeal to 10 picky eaters in our large household is not too easy, but with this recipe, everyone asks for seconds. -Barb Smith, Regina, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. , Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 896mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein.
SLOW COOKER BEAN AND BARLEY STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 8h10m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
- Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
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.
BEEF BARLEY STEW
I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BEEF, BEER, AND BARLEY STEW
From Cooking Light. I really like this recipe because it simmers long enough for the flavors to blend but can still be made in just a couple hours when I don't get around to throwing stuff in the crcokpot. Plus it has so many different flavors and textures, and I love the fresh herbs.
Provided by heather.steeves
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
- Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
- While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges.
- Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.
Nutrition Facts : Calories 517, Fat 24.8, SaturatedFat 8.5, Cholesterol 78.7, Sodium 637.8, Carbohydrate 44.5, Fiber 8.7, Sugar 11.8, Protein 27.6
BARLEY BEEF STEW
Delicious, hearty stew with tons of veggies and meat. Great on a cold day.
Provided by Kat O Connell
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 g
BEAN AND BARLEY STEW
Make and share this Bean and Barley Stew recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
- Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
- In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
- Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
- Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
- Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes.
- Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
- Season with ground black pepper and serve.
Nutrition Facts : Calories 316.7, Fat 7.8, SaturatedFat 1.2, Sodium 663.4, Carbohydrate 59.4, Fiber 10.6, Sugar 3.5, Protein 12.8
More about "beef bean and barley stew recipes"
BEEF AND BARLEY STEW RECIPE - DAMN DELICIOUS
From damndelicious.net
4.9/5 (32)Estimated Reading Time 2 minsServings 8Total Time 1 hr 20 mins
SLOW COOKER BEEF AND WHITE BEAN STEW | BAKED BY RACHEL
From bakedbyrachel.com
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
CHEF JOHNS BEEF AND BARLEY STEW RECIPES | SULLIVAN RECIPES
From sullivanrecipes.pages.dev
SOUP, STEW AND CHOWDER RECIPES – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
TUSCAN BEAN STEW RECIPE | OLIVEMAGAZINE
From olivemagazine.com
TOP 41 SLOW COOKER BARLEY BEEF STEW RECIPES
From dmax.youramys.com
BEEF AND BARLEY STEW - DTNPF.COM
From dtnpf.com
11 BEST HERBS AND SPICES FOR BEEF BARLEY SOUP – HAPPY MUNCHER
From happymuncher.com
SPONSORED: TRY THIS RECIPE FROM THE MISSOURI BEEF INDUSTRY COUNCIL
From ky3.com
BEEF, BEAN AND BARLEY STEW - RECIPE - COOKS.COM
From cooks.com
BEST INSTANT POT BEEF AND BARLEY STEW RECIPE - HOW TO MAKE BEEF …
From goodhousekeeping.com
BARLEY AND GROUND BEEF RECIPES - SUPERCOOK
From supercook.com
RECIPE: BEEF AND BARLEY STEW | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHUNKY BEEF CHILI RECIPE - SWEET & SAVORY
From sweetandsavorybyshinee.com
BEEF, BEER, AND BARLEY STEW RECIPE | MYRECIPES
From myrecipes.com
BEEF AND BARLEY SOUP | HEINEN'S GROCERY STORE
From heinens.com
You'll also love