METRIC JESTER'S BEEF, BARLEY AND ONIONS
After playing around with steamed barley, I realized I didn't have to use just water to steam the barley. Now this may sound like a basic cooking technique to you, but to me it was a revelation in the form of a new recipe. I grabbed a bunch of ingredients I had around my house, put them on the counter and made this up in my head. I suggest you double up the recipe, cause this barely feeds me by myself it's so good!
Provided by Metric Jester
Categories < 60 Mins
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown beef and onions together in dutch oven until onions are soft, season as desired (I like montreal steak spice)
- Stir in barley, onion soup mix and boiling water.
- bring to boil, then reduce and simmer for 30 minutes.
CHEF JOHN'S BEEF AND BARLEY STEW
This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g
BEEF BARLEY STEW
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
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
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
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
METRIC JESTER'S LEFTOVER TURKEY
Got some turkey laying around the house and sick of having sandwiches (it happens, but not often). Well then all you need is a few ingredients and some food love and you'll be happy.
Provided by Metric Jester
Categories Long Grain Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- blend spices together in a small bowl.
- Put a big pot on medium high heat.
- toast the spice blend and rice together before putting everything into the pot.
- boil (or simmer) until rice is cooked, adding extra water as needed.
- Save the turkey and gravy for last, it's already cooked.
Nutrition Facts : Calories 376.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 51.7, Sodium 446.7, Carbohydrate 51.1, Fiber 7.2, Sugar 0.1, Protein 25.3
METRIC JESTER'S QUICK CHICKEN STEW
Yet another recipe from my "Quick and Dirty" cooking skills. Enjoy it with friends and family, or like I do, all alone.
Provided by Metric Jester
Categories Stew
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop carrot, celery, mushrooms and onion and stir fry in dutch oven.
- Wash and chop potatoes into bite size pieces.
- Bone and skin chicken, placing bones and skin in large saucepan on high with 4 cups water, tumeric and salt (makes a quick yellow broth).
- Chop chicken in large bite-sized pieces and add to frying veggies.
- When chicken is half cooked, add potatoes and continue to stir fry.
- When chicken is fully cooked, broth should be ready, strain broth into dutch oven retaining one cup to mix with flour.
- Add extra cup of broth mixed with flour to thicken.
- Bring to boil and simmer for 10-15 minutes or until potatoes are tender and broth is thick.
Nutrition Facts : Calories 207.6, Fat 3.6, SaturatedFat 1, Cholesterol 23.2, Sodium 336, Carbohydrate 32.7, Fiber 4.3, Sugar 2.7, Protein 11.6
STEAMED BARLEY
This is the first of my many experiments with barley. Oddly enough, it is also the base for a lot of my barley recipes. I often use it instead of steamed rice, and since it's already cooked it works well in soups without soaking up too much of the broth.
Provided by Metric Jester
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place barley and water in medium sauce pan, stirring once to even out barley.
- Heat uncovered on high until just boiling (about 5 minutes).
- Stir once more, cover and reduce to simmer for 20 to 30 minutes (do not over cook as barley will stick to anything!).
- Most importantly, toss barley to release steam and get air to every grain. This will keep it from sticking.
- Now you can use it instead of rice in almost any dish, and add a bit of fibre to your diet.
- NOTE: Barley can absorb even more liquid than this, so you can add it to soup, or make a gravy with it.
Nutrition Facts : Sodium 2.4
METRIC JESTER'S BARLEY STEW
That's right, The Metric Jester has yet another barley recipe. This one is hearty, filling, and don't you know it tasty too.
Provided by Metric Jester
Categories Grains
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- toss beef cubes and muschroom slices with montreal steak spice, then coat with oil.
- Sear beef and mushrooms in dutch oven.
- add onions and stir fry until onions are just starting to get soft.
- add celery, carrots, and potatoes stir and wait 3-5 minutes for food to warm up.
- add beef stock (water) all at once if hot, or slowly if cold.
- add barley and spices and then stir until combined.
- simmer for up to 4 hours, but it's cooked after 1.
- If using a slow cooker: start with the barley and liquid, and then using the same pan, sear beef and add, brown mushrooms and add, fry onions, celery and carrots then add, de-glaze pan and top off with spices. cook for 6 to 8 hours.
Nutrition Facts : Calories 185.7, Fat 9.1, SaturatedFat 3.3, Cholesterol 25.3, Sodium 434, Carbohydrate 15.4, Fiber 3.7, Sugar 1.9, Protein 10.9
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