Barley Stew With Saffron And Chickpeas Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.)

CHICKEN STEW WITH BEANS AND BARLEY

Chicken Stew with Beans and Barley image

A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.

Provided by Tania Hobson

Time 1h35m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup pearl barley
1 tablespoon chicken broth
1 medium onion, halved and sliced
2 cups sliced cremini mushrooms
1 cup sliced carrots
1 medium red bell pepper, cut into 1-inch squares
5 cloves garlic, chopped
4 (5 ounce) skinless, bone-in chicken thighs
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 (15 ounce) can navy beans, drained
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
salt and ground black pepper to taste

Steps:

Soak barley in a bowl of water for 20 minutes. Drain and discard water.
Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
Reduce heat to low and cover. Simmer for about 35 minutes.
Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g

BARLEY STEW WITH SAFFRON AND CHICKPEAS

Barley Stew With Saffron and Chickpeas image

This is from Canadian chef Ricardo - it can easily be made vegetarian with veggies broth or into a whole meal by adding shrimp in at the end with the tomatoes and peas. Even my baby girl likes it!

Provided by Cadillacgirl

Categories Low Cholesterol

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
1 yellow bell pepper, seeded and diced
1 garlic clove, chopped
1 tablespoon olive oil
1 teaspoon smoked paprika
1 pinch saffron
1 cup pearl barley
1 (540 ml) can chickpeas, rinsed and drained
5 cups chicken broth
2 cups cherry tomatoes, halved
1 cup frozen peas, thawed
salt and pepper

Steps:

In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.

Nutrition Facts : Calories 482.2, Fat 7.7, SaturatedFat 1.3, Sodium 1387.3, Carbohydrate 84.3, Fiber 17.3, Sugar 6.2, Protein 21.2

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