Beef Barley Soup Recipe
5 cups beef broth
3 small cubes beef bullion
2 1/2 lbs beef cubes
1 cup red wine
celery, carrots, and onions fresh chopped
1 cup barley
4-8 ounces fresh mushrooms
frozen or canned vegetables including lima beans, green beans, green pepper, peas, carrots, cabbage, potatoes, okra, corn
2 c. tomato juice/sauce/crushed tomatoes
salt, pepper, oregano, parsley to taste
1-2 cloves of garlic
Wegmans Beef Barley Soup
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Cold day? Try this wonderful comfort food from Wegmans Executive Chef Mark Makovec.
Beef & Barley Soup | #Homemade
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Beef Barley:
1lb sirloin steak, cut into ½“ cubes
1 onion, diced
3 carrots, peeled and diced
1 celery stalks, chopped
4 garlic cloves, minced
9 cups beef broth
1 tsp thyme
1 bay leaf
1 tsp Worcestershire sauce
1 cup pearl barley
1 tbsp parsley, chopped
oil
Salt and pepper to taste
Season beef well with salt and pepper. In a large Dutch oven over high heat, add oil. Add beef and brown on all sides. Transfer beef to a bowl and set aside. Reduce heat to medium-high and add onion, celery and carrots. Cook for 2-3 minutes and add garlic. Cook until fragrant. Add worcestershire sauce, thyme, bay leaf and barley. Cook for 30 seconds and add broth. Bring to a boil and reduce to simmer. Simmer for 35-40 minutes, or until barley is cooked through. Stir in parsley.
Enjoy!
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Beef & Barley Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 523
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Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
Ina cooks up a big, comforting pot of beef barley soup for the local firehouse!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Rich Beef Barley Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 35 min
Prep: 15 min
Cook: 2 hr 20 min
Yield: 6 servings
Ingredients
1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley
Directions
Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
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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