Beef Barley Soup- Martha Stewart
This straightforward recipe is packed with flavor and super simple to make.
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Slow Cooker Vegetable Barley Soup
Slow Cooker Vegetable Barley Soup is healthy and nutritious, yet hearty and comforting, made with lots of veggies, mushrooms, and pearl barley.
Lamb and Pearl Barley Stew Recipe - EatSimpleFood.com
Recipe:
This simple comforting Irish inspired lamb and pearl barley stew recipe will warm you up with its chewy and hearty barley, soft cooked vegetables, and tender and flavorful lamb.
This lamb and barley stew recipe is ready in ~ 30-45 minutes but can also be braised in the slow cooker / crock-pot on low for 8 hours.
Dice the lamb in small pieces for this lamb and pearl barley recipe. Dicing the lamb into bite size pieces is necessary so that it remains tender and does not get tough.
Diced lamb cooks fast, especially when it's cut into bite size pieces. Sear it first and set it aside and add in at the last minute so it doesn't get tough. Is searing necessary? Not really, but it does add to overall flavor and texture.
Remember that if the lamb is chunked into large pieces that it needs to be cooked longer in stew as lamb shoulder can be a tough cut of meat. Advice: cut lamb into bite sized chunks or have the butcher do it.
Can I Substitute a Different Meat For Lamb and Barley Stew?
Don't like lamb? Substitute boneless, skinless chicken thighs or very small cubes of chuck roast. Be careful with chuck roast as it's a tough cut, so would have to be diced small for pearl barley stew.
Like an even leaner meat? Chicken breast works great too as a protein for pearl barley stew but will cook in minutes when diced.
Thinly sliced flank steak or skirt steak will also work but it will need to be added in the last couple minutes of cooking as it will cook fast as well.
The Difference Between Lamb Barley Stew and Lamb Barley Soup
What's the difference between stew and soup?
Stew is barely covered with liquid and is much thicker than soup. Add more broth (or even water in a pinch) if you want a lamb and barley soup instead of stew.
Like a thicker stew? Dredge the diced lamb into flour before searing. The flour will thicken the stew up even more.
Make Lamb and Barley Stew Recipe Faster
Don't want to cut up green beans or don't like them? Buy frozen green beans and/or substitute frozen peas and and them into the lamb and barley stew 5 minutes before serving.
Serving size: 6
Ingredients:
-2 lbs boneless lamb shoulder, trimmed & cut into bite size pieces
-2 Tbsp vegetable oil
-1 small onion, diced
-2 carrots, sliced
-2 celery, sliced
-1 Tbsp garlic, minced
-8 cups chicken broth
-2 bay leaves
-¾ cup pearl barley
-2 cups green beans, cut into 1 pieces
-¼ cup parsley, chopped - as garnish
-½ tsp salt
-¼ tsp black pepper
Instructions:
-Dice lamb shoulder into bite size pieces and lightly salt and pepper.
-Bring a large pot (I prefer a 6 quart dutch oven) to medium high heat and add the lamb in batches (overcrowding the pan will cause the lamb to steam & not brown).
-Sear 6-8 minutes or until brown. Remove lamb from pan with slotted spoon (leaving any drippings in pan) and set aside.
-Add onions, carrots, and celery to the pan. Reduce heat and cook 5-7 minutes or until veggies are soft and translucent.
-Add garlic and cook 1-2 minutes or until fragrant. Add a little olive oil if pot is dry.
-Add chicken broth and bay leaves, cover, and bring to a boil.
-Add pearl barley, bring to a boil, reduce heat to a simmer, and cook covered ~ 30 minutes.
-Add lamb (and any juice) and green beans and cook ~ 10 minutes or until barley is soft but chewy and green beans are cooked to your liking.
-Add salt to taste. Spoon into bowls and garnish with parsley.
Happy stewin'! Beckie
Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
Ina cooks up a big, comforting pot of beef barley soup for the local firehouse!
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Rich Beef Barley Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 35 min
Prep: 15 min
Cook: 2 hr 20 min
Yield: 6 servings
Ingredients
1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley
Directions
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 heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
Beef and Barley Soup | Weird name but delicious soup recipe!
Whether it’s the coldest day of the year or the beginning of warmer temperatures, this beef and barley soup is the perfect recipe to prepare. Full of hearty chunks of beef, carrots, and celery and finished with pearled barley, the soup has a warming effect that’s second the none. The best part is that it takes only a few steps to prepare, simply some browning of the meat, and you’re on your way!
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Skip ahead:
00:00 Intro
00:36 Preparing the chuck roast
02:09 Browning the meat
03:14 Adding the flavorings
05:19 Adding the liquid and herbs
08:10 Adding the vegetables
09:13 Tasting the soup
INGREDIENTS
- 2 lb beef chuck roast, cut into 1-inch pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 medium onion, diced
- 1 tbsp tomato paste
- 3/4 cup red wine
- 6 cups low-sodium beef stock
- 1 15-oz can diced tomatoes
- 1 bunch parsley
- 2 sprigs rosemary
- 3 sprigs thyme
- 3 bay leaves
- 2 cloves garlic, smashed, husks removed
- 1 1/4 cups pearled barley
- 4 carrots, cut into 1/4-inch pieces
- 2 ribs celery, cut into ¼-inch pieces
INSTRUCTIONS
- Cut the chuck roast into 1-inch pieces. Sprinkle the pieces with salt and pepper on all sides. Heat the oil in a large oven-safe Dutch oven or stockpot over medium to medium-high heat. Once the oil is hot, add half of the beef. Sear the beef on two sides until it is well browned and has a crust, 4-6 minutes per side. Once seared, set the beef aside on a plate. Do the same process to the remaining half of the beef.
- When the beef is seared, turn the heat down and allow the Dutch oven to cool slightly. Add the onion and cook over medium heat until it is soft and browned, 4-5 minutes. Add the tomato paste and stir into the onion until it deepens in color, 2-3 minutes. Add the red wine. Cook and stir the wine, bringing up all the brown bits on the Dutch oven, deglazing, until the wine is almost fully evaporated, 3-4 minutes.
- After the wine is evaporated, add the beef and any juices back to the Dutch oven. Pour in the beef stock and diced tomatoes with their juice. Separately, cut the stems off of the parsley. Using butcher's twine, tie together the parsley stems, rosemary, and thyme. Add the bundled herbs, bay leaves, and garlic cloves to the soup. Bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer the soup until the meat is mostly tender, 1 1/2 to 2 hours.
- After the beef has cooked, add the pearled barley, celery, and carrots. Simmer the soup until the barley is tender, 1 to 1 1/4 hours. Once cooked, remove the bundled herbs and bay leaves. Chop the remaining parsley, add it to the soup, and serve.
#soup #souprecipes #beefsoup #beef #barley #souprecipe #fallrecipes
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My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family.
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.
Beef & Barley Soup | #Homemade
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Beef Barley:
1lb sirloin steak, cut into ½“ cubes
1 onion, diced
3 carrots, peeled and diced
1 celery stalks, chopped
4 garlic cloves, minced
9 cups beef broth
1 tsp thyme
1 bay leaf
1 tsp Worcestershire sauce
1 cup pearl barley
1 tbsp parsley, chopped
oil
Salt and pepper to taste
Season beef well with salt and pepper. In a large Dutch oven over high heat, add oil. Add beef and brown on all sides. Transfer beef to a bowl and set aside. Reduce heat to medium-high and add onion, celery and carrots. Cook for 2-3 minutes and add garlic. Cook until fragrant. Add worcestershire sauce, thyme, bay leaf and barley. Cook for 30 seconds and add broth. Bring to a boil and reduce to simmer. Simmer for 35-40 minutes, or until barley is cooked through. Stir in parsley.
Enjoy!
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