Soup Recipe: Hearty Beef and Barley Stew by Everyday Gourmet with Blakely
This hearty and easy to make stew will keep you warm all Winter season. This is one of my family's favorites and I know it will be yours too! Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to Everyday Gourmet with Blakely. For the complete recipe go to
BEEF & BARLEY SOUP recipe - A slow cooker special!
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We break out the SLOW COOKER to create a hearty, wholesome BEEF AND BARLEY SOUP. The results are absolutely terrific!
My SLOW COOKER has just become my new best friend, and this small kitchen appliance is deserving of great praise. I am especially taken by the entire concept of being able to free up time and do other things while the slow cooker works its magic.
This is my first attempt at a soup recipe using the slow cooker method. I considered many things so it wouldn’t all go to pot:
BEEF – I asked my butcher for a suggestion on the best cut for this recipe; his recommendation was a blade roast. Removing the excess fat and silver skin is important, as well as searing the cubed meat before the soup is set to cook. Browning the meat in small batches - not overcrowding the skillet - seals in the flavour.
VEGETABLES – I used my standard favourites of onion, celery, garlic, and carrot, but I also included parsnip and was very happy with the results. Next time I make it, I think I’ll change it up a bit just to see how different vegetables respond to the slow-cooking technique.
TOMATO PASTE – The tomato paste was a last minute addition and only went in because I had half a can sitting in the fridge. I do like how the concentrated tomato adds richness to the beef stock.
BARLEY – I spoke with my friends at RUBE’S in St. Lawrence Market about what type of barley to use and learned two things: pearl barley has had the outer husk and bran layers removed, while barley groats is the whole grain form where only the outermost husks have been taken away. Groats hold their shape when slow-cooked and they also have a higher nutritional value. I’m glad I went with them.
Preparing the vegetables and meat for this recipe the night before I prepared it made the whole experience quite carefree. I know you'll like that!
My favourite vegetables slow-cooked with tender beef in a rich broth, creating a satisfying soup that’s perfect for when the cold weather sets in. You’d never guess that BEEF AND BARLEY SOUP could taste SO GOOD!
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Beef & Barley Stew
Hearty and delicious beef and barley stew, perfect for a comforting dinner at the end of the day. Make it in your Instant Pot or your slow cooker.
Beef and Barley Stew Recipe - Tasty Comfort Food
Everybody should try to make this Beef and Barley stew recipe.
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Beef Barley Soup- Martha Stewart
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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