Easy Beef Barley Soup Recipe

Instructions Checklist. Step 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.

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Ingredients for Beef Barley Soup. Oil – You can use any of your favorite types. Oil is used to saute your veggies and brown your beef. Beef – Oxtail, chuck roast, stew meat or even leftover steak will work perfectly. This is a great recipe to use more affordable cuts of beef, as tough cuts will tenderize greatly during cooking.

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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 …

Author: Ina Garten
Steps: 4
Difficulty: Easy

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Beef and Barley Soup, also known as Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pul

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Beef and barley have been around since the 18 th century and essentially was created based on the availability of a product, like many recipes that come from that era. Like my recipe, it can become a kitchen sink soup since we have the availability of just about every single vegetable around, and year-round.

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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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Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch. Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender. Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.

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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 loaded with nutritious veggies, tender beef and plump barley. It’s a complete meal in a bowl! Print Recipe Pin Recipe.

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Add garlic, salt, thyme and pepper and cook and stir 1 minute. Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.

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Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add 2 boxes low-sodium beef broth, 1 (14-ounce) can diced tomatoes and their juices, 3/4 cup pearled barley, 1 dried bay leaf. Stir to combine and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered until the

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Coat the beef pieces with cornstarch and season with salt and pepper. Heat the oil in a large dutch oven over medium-high heat. Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside. To the sauce pot sauté the onion, celery and carrots for 5 minutes, stirring occasionally.

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This recipe is so simple, filling, and healthy! I had a large piece of cooked beef leftover from a pot roast, and it worked perfectly. Aside from the actual cook time, it's a snap to prepare. I love barley, and I doubled the amount, thus, added more stock. Definitely a keeper, especially when it comes to ease of preparation.

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When meat is browned, drain off the grease. Add water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon, oregano, thyme, basil, parsley, salt and pepper. Bring mixture to a boil. Reduce heat, cover and simmer for 50 minutes. Stir in barley. Cover and simmer for 10-15 minutes longer or until barley is tender.

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Stir garlic into vegetables; cook 30 seconds. Stir in beef, barley, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until barley and vegetables are tender, stirring occasionally. Remove and discard bay leaves.

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Instructions. Add oil to 5qt dutch oven or pot and heat over medium high heat. Add cubed beef in single layer and brown on all sides; work in batches if need be. Remove cooked beef to a bowl and set aside. In same pan, add onion, carrot & celery and cook until onions are soft and translucent; about 5 minutes.

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This Easy Beef Barley Soup Recipe is delicious, hearty, comforting, and deserves seconds. Having this soup slow cooking in the crock-pot will make your house smell amazing. The vegetables are the star of the show, and the beef is the great finale. Here is another simple slow-cooking soup just in time for this cold weather.

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Frequently Asked Questions

What is the best recipe for barley soup?

Instructions

  • Warm the olive oil in a large pot over medium heat. ...
  • Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
  • Add the barley, cubed potatoes, tomato paste, and give a good stir.
  • Then add the vegetable broth, a good pinch of salt and pepper. ...
  • When the barley is cooked, add the peas and cook for a further 5 minutes.

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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 to make an easy but tasty beef soup recipe?

  • Sear: Start by adding some oil to a pot over high heat. ...
  • Broth: Add in your beef broth and thyme. Keep the pot over high heat, until it comes to a boil, then lower the heat.
  • Cook: Continue to cook uncovered over low heat for about an hour. ...
  • Serve: Serve piping hot bowls of Beef Noodle Soup directly.

What is the best barley for soup?

  • In a large pot over medium-high heat, heat olive oil. ...
  • Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
  • Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. ...
  • Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.

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