Old Fashioned Hearty Beef Barley Soup Recipes

HEARTY BEEF BARLEY SOUP

Steps:

• In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.

OLD-FASHIONED HEARTY BEEF BARLEY SOUP

Steps:

• In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a heat proof dish.
• In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
• Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
• Add the beef back into the pot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat to a low boil, add the barley and let it come to a simmer and cover.
• Continue to cook covered stirring occasionally. Simmer for 4 - 5 hours until meat is tender and barley is done.
• Taste to make sure the salt and pepper is to your taste.
• In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a slow cooker.
• In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
• Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
• Add the ingredients to the beef in the crockpot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat on high for 1 hour then continue to on low, add the barley and continue for an additional 7 hours.
• Check to make sure the meat is tender and the barley is done. Taste to make sure the salt and pepper is to your taste.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
• Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

OLD-FASHIONED BEEF AND BARLEY SOUP

Steps:

• Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
• Heat the oil in a large skillet over high heat.
• Add in the meat a few pieces at a time and brown on all sides.
• Transfer the browned meat to the insert of a 5-7 quart slow cooker.
• Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated.
• Transfer the contents of the skillet to the slow cooker.
• Add the carrots and celery to the slow cooker and stir to combine.
• Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan.
• Transfer the tomato mixture to the slow cooker and add the broth and barley.
• Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
• Season with salt and pepper, if needed before serving.

OLD FASHIONED BARLEY SOUP

Steps:

• Place barley in a bowl, cover with tepid water.
• Let soak for 1 hour.
• (Do not use pearl barley for this soup).
• Place cold water, beef brisket, course salt in soup kettle.
• Add the drained barley.
• Bring to boil over low heat and skim the surface.
• Add 1/2 cup of cold water and continue to skim.
• This is important, as here lies the difference between a good-colour barley soup and another with a greyish and dirty colour.
• When all the scum has been removed, add the remaining ingredients.
• Bring to boil, cover, leaving a 1 in.
• opening.
• Simmer for 3 hours over low heat.
• Add 3 tbsp butter and the juice together with the rind of the lemon.
• Do not boil once the butter has been added.
• Served garnished with chopped parsley or chervil.