Hamburger Barley Stew Recipes

BARLEY BURGER STEW

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.

BURGER AND BARLEY STEW

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.)

HAMBURGER BARLEY STEW (CROCK POT)

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.

BEEF AND BARLEY STEW

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.

HAMBURGER-BARLEY SOUP

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

BARLEY BEEF STEW

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.

BEEF BARLEY STEW

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.

CHEF JOHN'S BEEF AND BARLEY STEW

Steps:

• Season beef all over with kosher salt and black pepper.
• Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
• Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
• Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
• Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
• Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

BEEF-BARLEY STEW

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.