Barley Burger Stew Recipes

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BEEF BARLEY STEW



Beef Barley Stew image

I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 medium onion, chopped
3 cans (14-1/2 ounces each) beef broth
1 cup medium pearl barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 medium carrots, sliced
2 tablespoons chopped fresh parsley

Steps:

  • In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BARLEY BEEF STEW



Barley Beef Stew image

Delicious, hearty stew with tons of veggies and meat. Great on a cold day.

Provided by Kat O Connell

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 4

Number Of Ingredients 18

1 pound cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
2 cups chopped cabbage
1 cup chopped celery
1 cup sliced carrots
3 cloves minced garlic
2 cups sliced fresh mushrooms
2 teaspoons dried rosemary
2 teaspoons dried thyme
⅓ cup pearl barley
2 cups water
1 (12 fluid ounce) can or bottle dark porter beer
1 cube beef bouillon
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Steps:

  • Season beef with salt and black pepper; coat with flour, shaking off excess.
  • Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
  • Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 g

ALBERTA BEEF BARLEY STEW



Alberta Beef Barley Stew image

A hearty beef and barley concoction that is sure to warm the heart and soul on the coolest of days. This dish uses ingredients that you can find in most kitchens. Combine them in your slow cooker and in a short while, voila! Your family will be asking for seconds.

Provided by Mike Purll

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

6 cups hot water, divided
2 beef bouillon cubes
1 (1 ounce) package dry onion soup mix
1 pound beef stew meat, cut into 1-inch cubes
3 large potatoes, peeled and cut into 1-inch cubes
½ large onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons minced garlic
1 ½ cups pearl barley

Steps:

  • Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
  • Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
  • Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
  • Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

Nutrition Facts : Calories 373.5 calories, Carbohydrate 59.2 g, Cholesterol 31.3 mg, Fat 8.4 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 3.2 g, Sodium 585.4 mg, Sugar 3.1 g

BEEF-BARLEY STEW



Beef-Barley Stew image

Looking for a hearty dinner using Progresso® broth and vegetables? Then try this flavorful beef and barley stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 10

1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso™ beef flavored broth (from 32-oz carton)
2/3 cup uncooked barley
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) whole tomatoes, undrained
1 can (8 oz) sliced water chestnuts, undrained
2 cups frozen mixed vegetables

Steps:

  • Heat oven to 350°F. Spray 10-inch nonstick skillet with cooking spray. Add beef and onion; cook in skillet over medium heat 7 to 8 minutes, stirring occasionally, until beef is brown; drain.
  • In ungreased 3-quart casserole, mix beef mixture and remaining ingredients except frozen vegetables, breaking up tomatoes.
  • Cover; bake 30 minutes. Stir in frozen vegetables. Cover; bake 30 to 40 minutes longer or until barley is tender.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 45 mg, Fiber 8 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g

HAMBURGER BARLEY STEW (CROCK POT)



Hamburger Barley Stew (Crock Pot) image

Easy to throw together for a cold, rainy day. Nice and filling when served with a crusty loaf of bread. ETA--often I make this with beef broth instead of the water and bouillon cubes, and I'll often add a can of canned corn as well.

Provided by helowy

Categories     Stew

Time 5h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef, browned
5 cups water
3 (14 ounce) cans tomatoes seasoned with basil garlic & oregano, with juice
3 cups sliced carrots
1 cup diced celery
1 cup diced potato
1 cup diced onion
3/4 cup pearl barley, rinsed
3 teaspoons beef bouillon granules or 3 beef bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Dissolve the bouillon in the water.
  • Combine all ingredients in the slow cooker.
  • Cover and cook on low for 9-10 hours or high for 4.5-5 hours.

BARLEY BURGER STEW FOR 2



Barley Burger Stew for 2 image

Make and share this Barley Burger Stew for 2 recipe from Food.com.

Provided by Kizzikate

Categories     Stew

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb lean ground beef
1/4 cup chopped onion
1/4 cup chopped celery
2 1/4 cups tomato juice
1/2 cup water
1/4 cup medium pearl barley
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In saucepan, cook beef, onion, and celery until no longer pink; drain.
  • Stir in tomato juice, water, barley, chili powder, salt, and pepper. Bring to a boil.
  • Reduce heat; cover and simmer 50-60 minutes or until barley is tender.

Nutrition Facts : Calories 349.3, Fat 12, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1428.8, Carbohydrate 34.3, Fiber 6.2, Sugar 11.1, Protein 27.8

BARLEY BURGER STEW



Barley Burger Stew image

"I found this hearty stew recipe in an old cookbook purchased at a flea market," recalls Judy McCarthy of Derby, Kansas. "The blend of beef and barley really hits the spot on cool days."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound ground beef
1 small onion, chopped
1/4 cup chopped celery
2-1/4 cups tomato juice
1/2 cup water
1/4 cup medium pearl barley
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1681mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 25g protein.

BEEF AND BARLEY STEW



Beef and Barley Stew image

Provided by Alton Brown

Time 1h25m

Yield 10 servings

Number Of Ingredients 24

1 pound stew beef
1 (28-ounce) can crushed tomatoes
3 cups AB's Beefy Broth, recipe follows
1/2 cup pearl barley
3 large carrots, peeled, halved and cut into 1/2-inch slices
2 stalks celery, cut into 1/2-inch slices
1 large russet potato, peeled and diced
1 medium yellow onion, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Malt, balsamic or sherry vinegar, for serving
Vegetable oil
Salt and pepper
3 pounds combined beef shank and oxtail pieces
2 onions, quartered
2 ribs celery, halved
2 carrots, halved
3 cloves garlic
1 bunch fresh parsley
1 teaspoon whole black peppercorns
2 quarts water

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

BURGER AND BARLEY STEW



Burger and Barley Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons oil or other fat
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb etc. (you can also use cubed stew meat; it will just take longer to cook)
1 large onion, diced (about 2 cups)
1 pound sliced mushrooms
2 carrots, cut into discs
1 cup barley (rice, farro or other grains are also fine)
2 tablespoons dried herbs (basil, thyme and oregano will all work)
2 quarts (8 cups) stock or water
Salt and pepper

Steps:

  • Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
  • Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

BEEF-AND-BARLEY BURGERS



Beef-and-Barley Burgers image

Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure they had a flavor that would be as beefy as ever, we turned the volume up by adding a little soy sauce to the mixture and topped it all off with a shmear of creamy Dijonnaise.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 35m

Number Of Ingredients 11

2 cups cooked barley or barley blend
10 ounces ground beef (85 percent lean)
1 cup grated carrots (from about 2)
1 tablespoon minced fresh ginger (from a 1-inch piece)
4 teaspoons reduced-sodium soy sauce
Kosher salt and freshly ground pepper
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 cups packed baby arugula
1 cup thinly sliced cucumber
Dijonnaise
Soft onion rolls, split

Steps:

  • Pulse half of cooked barley in a food processor until mashed. Transfer to a bowl with beef, carrots, ginger, remaining barley, soy sauce, 2 teaspoons salt, and 1/4 teaspoon pepper; stir to combine (do not overmix). Divide into 4 portions; form into 4 1/2-inch round patties.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When it shimmers, add patties in a single layer and cook, flipping once, until browned on both sides and just cooked through, 4 to 5 minutes total. (If necessary, cook in two batches.)
  • Toss arugula and cucumber with remaining 1 teaspoon oil; season with salt and pepper. Spread Dijonnaise onto split sides of rolls. Sandwich patties and arugula mixture with rolls; serve immediately.

BARLEY BURGER STEW



Barley Burger Stew image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

0.5 pounds ground beef
1 units onion
0.25 cups celery
2.25 cups tomato juice
0.5 cups water
0.25 cups pearl barley
1 teaspoons chili powder
0.5 teaspoons salt
0.25 teaspoons pepper
1 units cheese

Steps:

  • In saucepan over medium heat cook beef, onion and celery until meat is no longer pink.
  • Stir in tomato juice, water, barley, chili powder, salt and pepper.
  • Bring to boil, reduce heat cover and simmer for 50-60 min or until barley is tender. Sprinkle on cheese when done if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VEGETABLE, BEEF, AND BARLEY STEW



Vegetable, Beef, and Barley Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h20m

Number Of Ingredients 9

2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
  • Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g

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