BARLEY BURGER STEW
"I found this hearty stew recipe in an old cookbook purchased at a flea market," recalls Judy McCarthy of Derby, Kansas. "The blend of beef and barley really hits the spot on cool days."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1681mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 25g 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-BARLEY STEW
Looking for a hearty dinner using Progresso® broth and vegetables? Then try this flavorful beef and barley stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 10-inch nonstick skillet with cooking spray. Add beef and onion; cook in skillet over medium heat 7 to 8 minutes, stirring occasionally, until beef is brown; drain.
- In ungreased 3-quart casserole, mix beef mixture and remaining ingredients except frozen vegetables, breaking up tomatoes.
- Cover; bake 30 minutes. Stir in frozen vegetables. Cover; bake 30 to 40 minutes longer or until barley is tender.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 45 mg, Fiber 8 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 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
ZESTY BEEF STEW
Preparation couldn't be simpler for this hearty no-fuss stew! I created this dish when I didn't have some of my usual ingredients for vegetable beef soup. My husband says it's the best I ever made! -Margaret Turza, South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until meat is tender, 3-1/2 to 4-1/2 hours.
Nutrition Facts : Calories 251 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 526mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
ZESTY HAMBURGER SOUP
This recipe is great for those very cold winter days or just when you feel like eating soup. I usually serve this with hot garlic bread or hot crusty French bread. -Kelly Milan, Lake Jackson, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 221 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 548mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
HAMBURGER BARLEY STEW (CROCK POT)
Easy to throw together for a cold, rainy day. Nice and filling when served with a crusty loaf of bread. ETA--often I make this with beef broth instead of the water and bouillon cubes, and I'll often add a can of canned corn as well.
Provided by helowy
Categories Stew
Time 5h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the bouillon in the water.
- Combine all ingredients in the slow cooker.
- Cover and cook on low for 9-10 hours or high for 4.5-5 hours.
BURGER AND BARLEY STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
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.)
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
SPICY GROUND BEEF STEW
A citrus, spicy version of a traditional ground beef stew I grew up eating. It's refreshing and very filling. Can be served over rice, egg noodles, or mashed potatoes.
Provided by Mandy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 6
Number Of Ingredients 24
Steps:
- Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
- Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
- Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 53 g, Cholesterol 94.7 mg, Fat 19.5 g, Fiber 10.5 g, Protein 33.8 g, SaturatedFat 7.5 g, Sodium 816.5 mg, Sugar 8.9 g
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