Easy Hearty Beef Barley Soup Recipe(HOW TO MAKE HOMEMADE BEEF & BARLEY SOUP)
Easy Hearty Beef Barley Soup Recipe(HOW TO MAKE HOMEMADE BEEF & BARLEY SOUP)
Please Subscribe, Comment, Like & Share
If you are looking for a hearty filling quick & easy meal to feed your family this fall or winter season.. This beef and barley soup is definitely it and what you need to make.
It’s loaded with veggies, meat & flavor.. So much that it will have you goin back for more, & it can feed a family of 8 or more EASY.
You have to give it a try..
Enjoy
BEEF & BARLEY
STEW RECIPE:
***************
1 1/2 lb of Stew Meat (Room Temp, it will cook evenly)
Seasonings
2 Tbls tomato paste
1 1/2 Tbls Minced Garlic
5 Cups of Beef Stock
Celery, Carrots & Onion Chopped
1 Chicken bouillion cube
1 Cup of Potatoes (Optional)
1/2 Cup of Barley
Olive Oil
Total cook time 1hr 30 min(IF THAT)
#beefbarleysouprecipe #easyfastbudgetfriendlymeals #kiwannaskitchen #subscribe #quickandeasymeals
Beef Barley Soup
This hearty, classic soup has a deep beefy flavor and features chucks of tender beef with carrots, celery, onions, mushrooms and barley. Can be enjoyed as a total meal when you add some good bread on the side.
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.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅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.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rachel@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
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!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #BeefBarleySoup
Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
The BEST Vegetable Beef Barley Soup
Today I’m making up vegetable beef soup with barley its that time of year for delicious comfort soups and this one is just that ...packed with that delicious old fashioned veggie soup flavor we all remember as a kid total comfort.....please give it a try I’m sure you will love it I know we do....god bless hope you enjoy❤️
Inquires : donnacantu16@gmail.com
Please hit that subscribe button I truly thank you❤️
#cookingwithdonna #vegetablebeefsoup #soup
What you will need
2 pounds chuck roast diced small fat removed
1 medium onion diced
2 carrots sliced
2 celery ribs chopped
4 cloves of garlic diced
1/2 tsp Italian seasoning
1/2 tsp oregano
2 tsp dried parsley
1 bay leaf
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
8 cups beef stock I used low sodium
1 14.5 ounce can fire roasted tomatoes blended
4 oz tomato sauce
1 to 2 tsp Worcestershire sauce
2 medium Yukon gold potatoes small diced
1 cup kernel corn
2/3 cup medium barley
Salt to taste......Enjoy!
Beef Barley Soup: The Best Comfort Food You'll Ever Taste
Now through December 18, new ButcherBox members will receive a free tomahawk steak with their first order! Click my link: to get started today!
Today we're making beef barley soup. This is such a comforting soup and definitely a full meal! I hope you enjoy it.
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BEEF BARLEY SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.