Burger And Barley Stew Recipes

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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

SLOW COOKER BEEF BARLEY STEW



Slow Cooker Beef Barley Stew image

Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Total comfort!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Soup

Time 6h25m

Number Of Ingredients 17

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into 1" cubes
kosher salt
freshly ground black pepper
8 ounces mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2" pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1" cubes
1 large yellow onion, chopped
6 cup low sodium beef broth
1 cup dry red wine
1/4 cup tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 cup pearl barley
1 bay leaf
chopped fresh parsley

Steps:

  • Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).
  • Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

Nutrition Facts : Calories 353 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 27 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 556 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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

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

BEEF AND BARLEY STEW



Beef and Barley Stew image

Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, it's freezer-friendly!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
3 medium carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
2 cups sliced mushrooms
1/3 cup dry red or white wine
8 cups beef stock
1 cup pearled barley, rinsed
5 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

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.

BARLEY BURGER STEW



Barley Burger Stew image

"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

1/2 pound ground beef
1 small onion, chopped
1/4 cup chopped celery
2-1/4 cups tomato juice
1/2 cup water
1/4 cup medium pearl barley
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

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 BURGER STEW FOR 2



Barley Burger Stew for 2 image

Make and share this Barley Burger Stew for 2 recipe from Food.com.

Provided by Kizzikate

Categories     Stew

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb lean ground beef
1/4 cup chopped onion
1/4 cup chopped celery
2 1/4 cups tomato juice
1/2 cup water
1/4 cup medium pearl barley
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In saucepan, cook beef, onion, and celery until no longer pink; drain.
  • Stir in tomato juice, water, barley, chili powder, salt, and pepper. Bring to a boil.
  • Reduce heat; cover and simmer 50-60 minutes or until barley is tender.

Nutrition Facts : Calories 349.3, Fat 12, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1428.8, Carbohydrate 34.3, Fiber 6.2, Sugar 11.1, Protein 27.8

INSTANT POT BEEF & BARLEY STEW



Instant Pot Beef & Barley Stew image

Instant Pot Beef & Barley Stew is a classic recipe with classic cooked-all-day flavors, but made in a flash in your pressure cooker. Full of flavorful beef broth, veggies, tender beef, and perfectly cooked barley. This Instant Pot stew makes a wonderful winter dinner.

Provided by Susie Weinrich

Categories     Soup

Time 35m

Number Of Ingredients 15

1 yellow or white onion chopped
2 celery stalks, sliced
3 plump garlic cloves, chopped
1 1/2 cups carrots, sliced
1 tbsp oil
1/2 tsp each- onion powder & garlic powder
1 1/2 tbsp Worcestershire sauce
2 tsp beef base
1 tsp salt
1/2 tsp black pepper
1 1/2 lbs beef stew meat, cut into 1 inch chunks (can be anywhere from 1-1 1/2 lbs)
1 cup pearl barley (I use Bob's Red Mill brand)
32 oz beef broth or stock
1 cup water
1 tbsp tomato paste

Steps:

  • Add the oil, onions, carrots, celery, and garlic to the Instant Pot on saute mode. Saute for 5 minutes. Turn off saute mode.Add the onion powder, garlic powder, Worcestershire, salt, pepper, and beef base, stir to combine with the veggies.Add the stew meat, pearl barley, beef stock, and water.
  • Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release. Stir in the tomato paste.Serve!

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.)

BARLEY BURGER STEW



Barley Burger Stew image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

0.5 pounds ground beef
1 units onion
0.25 cups celery
2.25 cups tomato juice
0.5 cups water
0.25 cups pearl barley
1 teaspoons chili powder
0.5 teaspoons salt
0.25 teaspoons pepper
1 units cheese

Steps:

  • In saucepan over medium heat cook beef, onion and celery until meat is no longer pink.
  • Stir in tomato juice, water, barley, chili powder, salt and pepper.
  • Bring to boil, reduce heat cover and simmer for 50-60 min or until barley is tender. Sprinkle on cheese when done if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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