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
SLOW COOKER BEEF BARLEY STEW
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
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
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-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 AND BARLEY STEW
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
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)
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.
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 BURGER STEW FOR 2
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
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 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
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
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.)
BARLEY BURGER STEW
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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BEEF BARLEY SOUP - THE DARING GOURMET
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Estimated Reading Time 4 mins
- Heat one tablespoon of the oil in a large Dutch oven over medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd. Use a slotted spoon to remove the beef and set aside.
- Heat the remaining tablespoons of olive oil and add the onion, carrot and celery to the Dutch oven. Cook for 5 minutes. Add the mushrooms, spinach, garlic and herbs and cook for another minute. Return the beef to the pot and add the wine, beef broth, tomato paste, bay leaf, salt and stir to combine.
- Two cooking methods: Preheat the oven to 450 degrees F. Cover the Dutch oven and cook on the lowest rack for 40 minutes OR bring to a boil on the stove top, cover, reduce the heat to low, and simmer for an hour.
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Estimated Reading Time 6 mins
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- Form into patties. Using a scant 1/2 cup of mixture per patty will yield 8 burgers. If desired, brush patties with vegan worcestershire and sprinkle with black pepper.
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