Beef and Barley Stew Recipe - How to Make Stewed Beef Shank with Barley
Learn how to make a Beef and Barley Stew Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef and Barley Stew Recipe!
Instant Pot Beef & Barley Soup
Recipe:
The Instant Pot cooks meats and grains beautifully and to tender perfection. Therefore, it only makes sense to combine the two and churn out a big pot of the most outrageous Beef & Barley Soup you've ever known. This is a very popular recipe from my first (orange) cookbook ;)
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The Best Beef and Barley Soup
Beef and Barley Soup is full of delicious beef and barley, tender veggies, and fresh herbs, to bring you an amazingly hearty soup your family will ask for all winter long.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 pounds beef stew meat (cubed chuck roast)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, minced
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 8 cups beef broth
• ½ cup red wine
• ⅛ cup Worcestershire sauce
• 1 ½ pounds red potatoes, cut into bite-sized chunks
• 4 carrots, peeled and sliced
• 4 celery ribs, sliced
• 4 bay leaves
• 2 sprigs fresh thyme
• 1 sprig rosemary
• 1 teaspoon sugar
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• ½ cup pearl barley
✅Instructions
1️⃣ In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes
2️⃣ Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
3️⃣ Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.
4️⃣ Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
5️⃣ Add in the barley and let cook for another 60 minutes, stirring occasionally.
6️⃣ Remove thyme sprigs and bay leaves before serving.
7️⃣ Season with more salt and pepper to taste. Serve hot.
Slow Cooker Instructions:
1️⃣ Follow steps 1 and 2 to brown the beef and give an initial cook of the onion, garlic and tomato paste.
2️⃣ Then combine this and all remaining ingredients in a slow cooker.
3️⃣ Cook on low for 4 hours, add in barley, and then continue to cook for 2-3 more hours. Serve hot.
Instant Pot Instructions:
1️⃣ Using the sauté setting on your Instant Pot, brown the chuck roast. Add onion and cook 6-8 minutes, until onion has started to brown.
2️⃣ Add all remaining ingredients to the pot, put the lid on and set pressure release valve.
3️⃣ Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
4️⃣ Add barley to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.
5️⃣ Let pressure naturally release for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
6️⃣ Serve hot.
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Pressure Cooker Beef and Barley Soup with a Twist!
This soup is so easy to make and it's absolutely delicious! Making soups with an electric pressure cooker not only saves time, it also helps all the ingredient flavors blend together as if they were cooked for a long time in a slow cooker or stove top. The special twist in this recipe really takes it over the top and it's the best beef and barley soup I've ever had! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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Beef & Barley Soup | Christine Cushing
I show you how to make Beef and Barley Soup, both comforting and crowd pleasing . This nourishing soup has everything the family needs in one pot: vegetables, beef and barley. You can easily substitute any vegetable you have on hand to customize it for your family. Chuck is the ideal cut of beef for this soup. FULL RECIPE BELOW
RECIPE: BEEF & BARLEY SOUP
Ingredients:
2 oz. bacon or pancetta diced, 60 gm
2 Tbsp. olive oil (25 ml)
1 lb stewing beef, cut into small cubes (450 gm)
1 large onion, chopped
2 carrots, diced
1 leek, white part only, washed and chopped
2 stalks of celery, diced
2 Tbsp. tomato paste (25 ml)
2 bay leaves
several sprigs fresh thyme
2 L (8 cups) beef stock chicken or turkey stock
½ cup pearl barley (125 ml)
1 small sweet potato, peeled and diced or 1 cup squash, diced
½ cup diced squash optional
salt and freshly cracked black pepper to taste
Fresh chopped parsley
In a large pot, over medium setting, brown bacon to render fat. Spoon any excess off. Add olive oil and diced beef and brown evenly on all sides, about 5 minutes. Add onion, carrots, leek and celery and stir, until golden, about 3 minutes. Add tomato paste, bay leaves, thyme, stock and stir again. Bring to a boil and reduce to a simmer for about 1 1/2 hours. Beef should be fork tender.
Add the barley and sweet potato and season with salt and pepper. Simmer for 20 minutes. Add the squash, if desired and continue to simmer for 10-15 minutes, until everything is tender . Adjust seasoning and sprinkle with parsley (optional).
Serves 6
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