Beef Barley Soup Recipe Allrecipes

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5 hours ago Directions. Instructions Checklist. Step 1. 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 …

Rating: 5/5(114)
Calories: 231 per serving
Servings: 12

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9 hours ago 1. Brown beef in non-stick fry pan until browned, stirring frequently. 2. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf. 3. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.

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1 hours ago Heat half the oil in a saucepan over high heat. Add beef. Cook, stirring, for 2-3 minutes or until well browned. Place in slow cooker. Heat the remaining oil in the saucepan over medium heat. Add the carrot, celery and onion. Cook, stirring, for 5-6 minutes or until soft. Add the garlic and thyme.

Rating: 4.8/5(10)
Total Time: 8 hrs 20 mins
Servings: 4
Calories: 275 per serving

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2 hours ago Boil the beef until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms and the water from both bowls into the stockpot; stir in the parsley, dill, stock, salt and pepper. Return the mixture to the boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.

Rating: 4.3/5(21)
Total Time: 14 hrs 15 mins

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5 hours ago Step 3. Add the broth, tomatoes (with their juices), barley, bay leaf, thyme, 4 cups water, ¼ teaspoon each salt and pepper, and the browned beef (along with any accumulated juices). Bring …

Rating: 5/5(48)
Total Time: 1 hr 30 mins
Servings: 4
Calories: 376 per serving
1. Heat the oil in a large pot over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper. Working in 2 batches, cook the beef, turning often, until browned, 4 to 6 minutes; transfer to a plate.
2. Add the onion, carrots, celery, and garlic to the pot and cook, stirring often, until beginning to soften, 4 to 6 minutes.
3. Add the broth, tomatoes (with their juices), barley, bay leaf, thyme, 4 cups water, ¼ teaspoon each salt and pepper, and the browned beef (along with any accumulated juices). Bring to a boil, reduce heat, and simmer, covered, until the beef is tender, 1 hour to 1 hour, 15 minutes.
4. Adjust the consistency of the soup with more broth or water if desired. Stir in the parsley.

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5 hours ago Stir in the salt, pepper and garlic granules and place seasoned meat in a slow cooker. Add a little water to the frying pan and stir to pick up the browned bits. Add to the slow cooker. Add the stock, water, celery, carrots, spring onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours or until the vegetables and barley are

Rating: 4.2/5(193)
Total Time: 8 hrs 10 mins

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6 hours ago Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. …

Cuisine: American
Category: Soup
Servings: 6
Total Time: 1 hr 30 mins
1. Heat oil in stockpot over medium heat until hot. Brown half of beef Arm Chuck Roast Boneless; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

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7 hours ago Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab Your

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Just Now Homemade Beef Barley Soup. Prep Time 20 minutes. Cook Time 50 minutes. Total Time 1 hour 10 minutes. Servings 8 servings. Author Holly Nilsson. This homemade beef barley soup is …

1. Cook onions and garlic in oil over medium heat until softened.
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
3. Remove bay leaf and serve.

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9 hours ago I have to tell you, there is nothing like a good hearty soup.When I make a soup, I am aiming for one that warms you from the inside out, and makes you feel …

Rating: 4.4/5(532)
Calories: 336 per serving
Category: Dinner, Soup
1. Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
2. Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
3. Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
4. Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.

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8 hours ago Trim fat from meat. Cut the meat into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker (see Tip), combine the meat, broth, undrained tomatoes, carrots, onions, barley, the water, bay leaf, …

Category: Healthy Sirloin Steak Recipes
Calories: 249 per serving
Total Time: 4 hrs 50 mins
1. Trim fat from meat. Cut the meat into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker (see Tip), combine the meat, broth, undrained tomatoes, carrots, onions, barley, the water, bay leaf, thyme, and garlic.
2. Cover and cook on Low for 9 to 11 hours or on High for 4 1/2 to 5 1/2 hours. Remove and discard the bay leaf.

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9 hours ago Repeat procedure with remaining beef. Advertisement. Step 2. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef

Rating: 4/5(22)
Calories: 308 per serving
Servings: 8
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
2. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

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5 hours ago Heat oil in large Dutch oven. Saute onions and garlic. Add veggies and cook for about 10 minutes. Add broth, water and barley. Cover the pot and bring to a boil. Add …

1. Heat oil in large Dutch oven.
2. Saute onions and garlic.
3. Add veggies and cook for about 10 minutes.
4. Add broth, water and barley.

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6 hours ago Heartwarming Beef-Barley Soup Recipe - Food.com. In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender, …

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3 hours ago Directions. Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring

Author: Alton Brown
Steps: 5
Difficulty: Easy
1. Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
2. Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
3. Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
4. Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.

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4 hours ago Directions. Instructions Checklist. Step 1. Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauté 10 minutes or until browned. …

Rating: 5/5(18)
Calories: 379 per serving
Servings: 6
1. Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
2. Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
3. While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges.
4. Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.

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7 hours ago How to Make Beef Barley Soup in the Slow Cooker. Sear the beef in a pot with olive oil. Transfer beef to a crockpot with the remaining ingredients except parsley. Cook on low 7 – 8 hours …

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
2. Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
3. Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
4. Add tomato paste and garlic and saute 1 minute longer.

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7 hours ago Allrecipes. 1M followers . Slow Cooker Recipes Mom's Italian Beef Barley Soup. The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad. so in honor of that, we decided to put together a list of the 50 best soup recipes to share with you. From easy

Rating: 4.7/5(1.4K)
Total Time: 5 hrs 50 mins
Servings: 10

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3 hours ago Slow Cooker Beef Barley Soup Recipe Allrecipes. 9 hours ago Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Advertisement. Step 2. Add the broth, water, celery, carrots, green onions, parsley and barley.Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley …. Rating: 4.2/5(257)

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8 hours ago Beef Barley Stew: easy slow cooker recipe with tender beef & veggies! Slow Cooker Beef and Barley Stew from afarmgirlsdabbles.com - Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. #stew #soup #slowcooker #crockpot #beef #barley #vegetables

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2 hours ago Stir cheese into this hearty Beef Barley Soup before serving for maximum deliciousness. Beef Barley Soup has never been tastier. Original recipe yields 6 servings. 1/2 lb. ground beef. 2-1/2 cups cold …

Rating: 4.2/5(33)
Category: Home
Cuisine: Jewish,British
Total Time: 35 mins
1. Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
2. Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.
3. Add VELVEETA; stir until melted.

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1 hours ago Beef Barley Soup Recipe – such a hearty and comforting soup. Make in the crock pot, Instant Pot or even on the stove top for a great dinner any night of the week. I am a sucker for a good soup. Ham & Bean soup comes together in the crock pot, so only about 10 minutes of work and dinner is done. Dinner with just a few minutes work is kind of

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6 hours ago Heat a large pot over medium-high. Add oil, then onion and garlic. Cook until onion starts to soften, about 2 min. Add mushrooms, tomatoes, barley, bay leaves and oregano.

Rating: 3.4/5(322)
Total Time: 45 mins
Category: Recipes
Calories: 286 per serving

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Just Now Cut steak into 1/2-inch pieces. In shallow dish combine flour, dried basil, pepper, and salt; add meat and toss to coat. In 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat; …

Rating: 5/5(9)
Calories: 506 per serving
Total Time: 30 mins
1. Cut steak into 1/2-inch pieces. In shallow dish combine flour, dried basil, pepper, and salt; add meat and toss to coat.
2. In 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes, carrots, beef broth, and the water. Bring to a boiling; reduce heat. Cover and simmer for 10 minutes.
3. Ladle soup into bowls and top with fresh basil, if desired.

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Frequently Asked Questions

How do you make homemade beef and barley soup?

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.

How long does it take to cook barley in soup?

Cover the pot with a lid and reduce the heat to low. Cook for 15 minutes if you pre-soaked your barley overnight. Otherwise, cook your barley for 35 to 40 minutes. Use leftover barley in soups or stews to prevent wasting it.

What is the best recipe for barley soup?

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes.

Is there a substitute for barley in soup?

As barley cooks, the starch in it swells and absorbs water, making it soft and bulky. This makes it the perfect thickener for soups, stews, and traditional Scotch broth soup. Barley can be successfully substituted for rice in almost any recipe.

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