Caribbeanbeefbarleysoupwithvegetables Recipes

CARIBBEAN BEEF BARLEY SOUP WITH VEGETABLES

Steps:

• Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
• Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
• Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
• Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
• Adjust seasoning (salt and pepper) and serve garnished with green onions.
• Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
• Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
• Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
• Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
• Serve garnished with green onions.
• Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
• Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
• Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
• Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
• Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES

Steps:

• Heat 1 tablespoon oil over moderate heat in a large pot.
• Add the steak and brown well, stirring occasionally.
• Remove steak and leave the juice.
• Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
• Cook for about 4 more minutes.
• Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
• Stirring constantly, cook for about 5 minutes.
• Stir in bouillon, water, tomato paste, salt, and pepper.
• Bring to a boil over high heat.
• Immediately reduce heat and simmer for 20 minutes.
• Discard bay leaf, stir in the spinach and serve.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.