Old Fashioned Hearty Beef Barley Soup Recipes

VEGETABLE BEEF SOUP

Steps:

• In a medium mixing bowl, combine the beef and soy sauce; set aside and marinade 15 minutes.
• In a large Dutch oven, heat 1-2 tablespoons vegetable oil, over medium heat until it's begins to shimmer. Add the mushrooms and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside.
• In the same pan, add 1-2 tablespoons of oil and the onions and brown, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set aside.
• Add 1-2 tablespoons of oil to the pan, then add half the beef. Cook, stirring occasionally until liquid evaporates and the beef begins to brown, about 6-10 minutes. Remove to a plate and brown the remaining meat the same way.
• Return the first batch of browned meat back to the pan with the second batch.
• Add 1 teaspoon salt, 1 teaspoon pepper, tomato paste, and garlic and cook stirring constantly, about 30seconds.
• Add the red wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes.
• Add the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil.
• Reduce heat and cook on low, covered, until the vegetables and meat are tender 40-50 minutes. Remove bay leaf and adjust seasoning and serve.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

ONE POT BEEF BARLEY SOUP

Steps:

• Heat butter and oil in a large nonstick pot over medium high heat.
• Add meat and cook until golden brown..
• Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.
• Add tomato sauce, tomato paste, broth.
• Cover and cook for 25 minutes.
• Mix in potatoes, celery, carrots, barley.
• Cover and cook for 25 minutes.
• Add corn and peas.
• Cover and cook for another 10 minutes.
• Then, cook uncovered for a few more minutes on high heat to reduce liquid until soup thickens to your desired consistency.
• Garnish with parsley and enjoy!

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.

BEEF BARLEY SOUP RECIPE

Steps:

• Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
• Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.
• Meanwhile, cut beef into chunks and add to pot, along with reserved bones, if using, and herb sachet. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.
• Discard bones and herb sachet. Add barley, reserved vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency. Serve, garnishing with parsley.

OLD-FASHIONED HEARTY BEEF BARLEY SOUP

Steps:

• In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a heat proof dish.
• In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
• Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
• Add the beef back into the pot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat to a low boil, add the barley and let it come to a simmer and cover.
• Continue to cook covered stirring occasionally. Simmer for 4 - 5 hours until meat is tender and barley is done.
• Taste to make sure the salt and pepper is to your taste.
• In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a slow cooker.
• In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
• Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
• Add the ingredients to the beef in the crockpot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat on high for 1 hour then continue to on low, add the barley and continue for an additional 7 hours.
• Check to make sure the meat is tender and the barley is done. Taste to make sure the salt and pepper is to your taste.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

HEARTY BEEF BARLEY SOUP

Steps:

• In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

OLD-FASHIONED BEEF AND BARLEY SOUP

Steps:

• Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
• Heat the oil in a large skillet over high heat.
• Add in the meat a few pieces at a time and brown on all sides.
• Transfer the browned meat to the insert of a 5-7 quart slow cooker.
• Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated.
• Transfer the contents of the skillet to the slow cooker.
• Add the carrots and celery to the slow cooker and stir to combine.
• Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan.
• Transfer the tomato mixture to the slow cooker and add the broth and barley.
• Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
• Season with salt and pepper, if needed before serving.