Melanies Beef Barley Soup Recipes

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MELANIE'S BEEF BARLEY SOUP



MELANIE'S BEEF BARLEY SOUP image

Categories     Beef     Vegetable     Thyme

Number Of Ingredients 13

1 recipe (2 pounds) beef stew meat, diced into 1 inch pieces
1 recipe (to taste) salt and pepper
1 recipe (4 tablespoons) vegetable oil
1 recipe (1 cup) onion, chopped
1 recipe (1 cup) carrots, sliced
1 recipe (1/2 cup) fresh mushrooms, sliced
1 recipe (1/2 teaspoon) garlic, minced
1 recipe (1/4) teaspoon dried thyme
1 recipe (1 can / 14.5 ounce) chicken broth
1 recipe (3 cups) water
1 recipe (1 package / 16 ounce) frozen mixed vegetables
1 recipe (4 small) red potatoes, cut into chunks
1 recipe (1/2 cup) barley

Steps:

  • Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
  • Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.

MELANIE'S BEEF BARLEY SOUP



Melanie's Beef Barley Soup image

This soup will warm you up and fill you up too.

Provided by MLZ

Categories     Barley Soup

Yield 10

Number Of Ingredients 13

2 pounds beef stew meat, diced into 1 inch pieces
salt and pepper to taste
4 tablespoons vegetable oil
1 cup chopped onion
1 cup sliced carrots
½ cup fresh sliced mushrooms
½ teaspoon minced garlic
¼ teaspoon dried thyme
1 (14.5 ounce) can chicken broth
3 cups water
1 (16 ounce) package frozen mixed vegetables
4 small red potatoes, cut into chunks
½ cup barley

Steps:

  • Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
  • Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 28 g, Cholesterol 60.8 mg, Fat 23.5 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 7.9 g, Sodium 85 mg, Sugar 2 g

MELANIE'S BEEF BARLEY SOUP



Melanie's Beef Barley Soup image

This soup will warm you up and fill you up too.

Provided by MLZ

Categories     Barley Soup

Yield 10

Number Of Ingredients 13

2 pounds beef stew meat, diced into 1 inch pieces
salt and pepper to taste
4 tablespoons vegetable oil
1 cup chopped onion
1 cup sliced carrots
½ cup fresh sliced mushrooms
½ teaspoon minced garlic
¼ teaspoon dried thyme
1 (14.5 ounce) can chicken broth
3 cups water
1 (16 ounce) package frozen mixed vegetables
4 small red potatoes, cut into chunks
½ cup barley

Steps:

  • Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
  • Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 28 g, Cholesterol 60.8 mg, Fat 23.5 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 7.9 g, Sodium 85 mg, Sugar 2 g

MELT IN YOUR MOUTH BEEF AND BARLEY SOUP



Melt in Your Mouth Beef and Barley Soup image

Make and share this Melt in Your Mouth Beef and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 16

4 -4 1/2 lbs boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
9 -10 tablespoons olive oil, plus more for sauteing the meat
8 cups beef stock, plus a little extra if needed
1 1/2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon kosher salt, plus more to taste
fresh ground black pepper
3 medium carrots, peeled, halved, and cut into 1/4-inch thick slices
3 celery ribs, halved and cut into 1/4-inch thick slices
2 medium parsnips, peeled, halved, and cut into 1/4-inch thick slices
1 medium onion, coarsely chopped
8 ounces sliced white mushrooms
1 large yukon gold potato, peeled and cut into 1/2-inch cubes
1 cup pearl barley
1 teaspoon crushed dried thyme
2 tablespoons chopped fresh flat leaf parsley

Steps:

  • Pat meat dry with paper towels; line a large platter with a double thickness of paper towels.
  • Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons).
  • Set the pot over med-high heat.
  • When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd).
  • Brown the meat on all sides, turning often, for 4-5 minutes.
  • Using a slotted spoon, transfer meat to paper towels to drain.
  • Repeat with the remaining meat, adding more oil if needed.
  • Remove pot from heat and wipe out any excess oil with a paper towel.
  • Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper.
  • Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours.
  • Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat.
  • When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes.
  • Remove skillet from heat and set aside.
  • Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside.
  • After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes.
  • Stir occasionally, adding more water if consistency becomes too thick.
  • Add the mushrooms to the soup and simmer until heated through, 2-3 minutes.
  • Taste soup and season with salt and pepper, if needed.
  • To serve, ladle soup into soup bowls and garnish with chopped parsley.

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