Barley Burger Stew For 2 Recipes

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HAMBURGER-BARLEY SOUP



Hamburger-Barley Soup image

Make and share this Hamburger-Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Grains

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
1 lb lean ground beef
1 large yellow onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
1/2 cup pearl barley, thoroughly washed
4 cups beef stock or 4 cups beef broth
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 bay leaf
1 teaspoon salt
fresh ground black pepper

Steps:

  • In a large soup pot over medium heat, let the oil get warmed.
  • Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
  • Add in the remaining ingredients; bring to a boil.
  • Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
  • Remove bay leaf and throw away.

BURGER AND BARLEY STEW



Burger and Barley Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons oil or other fat
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb etc. (you can also use cubed stew meat; it will just take longer to cook)
1 large onion, diced (about 2 cups)
1 pound sliced mushrooms
2 carrots, cut into discs
1 cup barley (rice, farro or other grains are also fine)
2 tablespoons dried herbs (basil, thyme and oregano will all work)
2 quarts (8 cups) stock or water
Salt and pepper

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.)

BEEF BARLEY STEW



Beef Barley Stew image

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

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 medium onion, chopped
3 cans (14-1/2 ounces each) beef broth
1 cup medium pearl barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 medium carrots, sliced
2 tablespoons chopped fresh parsley

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

BARLEY BEEF STEW



Barley Beef Stew image

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

1 pound cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
2 cups chopped cabbage
1 cup chopped celery
1 cup sliced carrots
3 cloves minced garlic
2 cups sliced fresh mushrooms
2 teaspoons dried rosemary
2 teaspoons dried thyme
⅓ cup pearl barley
2 cups water
1 (12 fluid ounce) can or bottle dark porter beer
1 cube beef bouillon
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

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

HAMBURGER BARLEY STEW (CROCK POT)



Hamburger Barley Stew (Crock Pot) image

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

1 lb extra lean ground beef, browned
5 cups water
3 (14 ounce) cans tomatoes seasoned with basil garlic & oregano, with juice
3 cups sliced carrots
1 cup diced celery
1 cup diced potato
1 cup diced onion
3/4 cup pearl barley, rinsed
3 teaspoons beef bouillon granules or 3 beef bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper

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.

BEEF-BARLEY STEW



Beef-Barley Stew image

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

1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso™ beef flavored broth (from 32-oz carton)
2/3 cup uncooked barley
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) whole tomatoes, undrained
1 can (8 oz) sliced water chestnuts, undrained
2 cups frozen mixed vegetables

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

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