CHEF JOHN'S BEEF AND BARLEY STEW
This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- Season beef all over with kosher salt and black pepper.
- Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
- Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
- Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
- Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
- Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g
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
SOUTHWESTERN BEEF BARLEY STEW
Hearty and easy to fix, this thick stew has a comforting, chili-like flavor. It's my best barley recipe. I'm sure you'll agree that it's a tasty dish. -Lisa Kolenich, Regina, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; crumble beef; drain. , Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 269 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 456mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein. Diabetic Exchanges
SOUTHWEST BEEF STEW
Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.
Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
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.
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
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.
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
ALBERTA BEEF BARLEY STEW
A hearty beef and barley concoction that is sure to warm the heart and soul on the coolest of days. This dish uses ingredients that you can find in most kitchens. Combine them in your slow cooker and in a short while, voila! Your family will be asking for seconds.
Provided by Mike Purll
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 59.2 g, Cholesterol 31.3 mg, Fat 8.4 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 3.2 g, Sodium 585.4 mg, Sugar 3.1 g
SOUTHWESTERN BEEF STEW
Provided by Regina Schrambling
Categories dinner, weekday, soups and stews, main course
Time 1h45m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Cut the beef into one-and-a-half-inch cubes and set aside.
- Heat about two tablespoons of olive oil in a cast-iron Dutch oven or heavy kettle and saute the onions and garlic until they are soft, about five minutes. Using a slotted spoon, transfer them to a large bowl and set aside.
- Add a bit more oil to the kettle and heat again. Dredge the beef cubes in the seasoned flour, shaking off the excess, and add them to the pan in batches, turning to brown on all sides. Remove each batch with a slotted spoon and add to the onion-garlic mixture. Use additional oil as needed to brown the remaining meat.
- When all the beef is browned, raise the heat and add the beer, scraping the bottom of the pan with a wooden spoon to loosen the dark crust. Cook until the beer is reduced by half. Reduce the heat to low and add the beef stock, cuminseeds and oregano. Return the beef and onion mixture to the pot and cover partly. Simmer for one hour.
- Add the chilies and sun-dried tomatoes and simmer for a half hour. Add the zucchini, chickpeas and olives and simmer until the zucchini is tender, about 15 to 20 minutes. The beef should be very tender; if not, simmer a little longer. Season with additional salt, if needed, and lots of black pepper.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 15 grams, Carbohydrate 34 grams, Fat 21 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 5 grams, Sodium 775 milligrams, Sugar 7 grams, TransFat 0 grams
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