Beef Barley Soup Recipe Allrecipes

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 not mushy. Add the wine, potatoes and beef. Advertisement.

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Step 2. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones. Step 3. Remove …

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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 …

Ratings: 1.4K
Calories: 321 per serving
Category: Barley Soup
1. 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.
2. 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.

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Frozen vegetables are paired with fresh onion, carrots, potatoes, and mushrooms for a beef barley soup that is both filling and nutritious. Requires 60 - 90 minutes of low …

Rating: 5/5(72)
Category: Barley Soup
Servings: 10
Calories: 404 per serving
1. Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
2. Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.

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I didn't have beef broth so I used water, 2 beef bouillon cubes and a packet of dry onion soup mix. I only used about a cup of barley because a whole bag seemed like way too …

Rating: 5/5(72)
Category: Barley Soup
Servings: 10
Calories: 404 per serving
1. Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
2. Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.

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This is a good base recipe for beef barley soup. I added veggies and some extra italian spices as suggested and it turned out very good! I also decided to use beef broth instead of water and bouillon and I browned the beef cubes before cooking for extra flavor. Before adding the spices it tasted very beefy but still great with just salt and pepper.

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Pour beef stock into the pot. Step 4. Stir pearl barley into the stock. Step 5. Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours. Step 6. Stir mushrooms through the soup; cook 1 hour more.

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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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Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes…like home. Slow cooker instructions: In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot. Add 2 cups of the water to the pan and bring to a boil.

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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.

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Beef and Barley Soup III Recipe Allrecipes great www.allrecipes.com. Beef and Barley Soup III Recipe Allrecipes Shredded cabbage and red wine are added to this hearty soup in a beef broth made with pre-cooked beef, onions, celery, carrots, garlic, potatoes and barley.

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The instruction how to make Beef, barley and vegetable soup. Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft.

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The ingredient of Beef Barley Soup. 1 tablespoon oil. 1 pound beef cut into cubes. 1 small onion finely diced. 4 large carrots peeled and diced. 2 rib celery chopped. 2 teaspoons minced garlic. 1 1/2 teaspoons salt.

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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.

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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 …

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In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a …

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Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high …

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Frequently Asked Questions

How to make the best beef barley soup?

How to Make the Best Beef Barley Soup

  • Choose the Right Beef. Beef cooked into a soup faces the same challenge as beef cooked into a stew: We want to cook it long enough that its flavor can ...
  • Brown It Better. ...
  • Use Chicken Stock (Usually) With the beef and vegetables browned, the next step is to add stock to the pot to begin the soup part of the dish.
  • Enhance the Broth. ...

How do you make homemade beef and barley soup?

Instructions

  • In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. ...
  • Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
  • Add garlic, salt, thyme and pepper and cook and stir 1 minute.
  • Stir in broth, barley, tomato paste and bay leaves. ...

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How long does it take to cook barley in soup?

Method 3 Method 3 of 4: Cooking Barley Soup

  1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables. ...
  2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.
  3. Stir in the minced garlic. ...
  4. Add the mushrooms. ...
  5. Sprinkle the flour over the vegetables. ...
  6. Gradually pour the broth into the pot. ...

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What spices to add to beef barley soup?

  • Prep the Beef – Season the stewing beef generously with salt and pepper. ...
  • Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. ...
  • Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. ...
  • Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. ...

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