Time 40m Yield 4 servings. Number Of Ingredients 11 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.
Time 4h15m Number Of Ingredients 14 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.
Time 2h10m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 12 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.
Time 1h10m Yield 12 servings (3 quarts). Number Of Ingredients 10 Steps:
In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.
Time 50m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove 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 until the meat, vegetables and barley are tender.
Yield 12 Number Of Ingredients 15 Steps:
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Time 1h45m Yield 6 serving(s) Number Of Ingredients 17 Steps:
Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes. Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides. Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender. Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread. COOK’S TIP: For a delicious twist on traditional beef and barley soup, when it’s done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.
Time 55m Yield 6 serving(s) Number Of Ingredients 17 Steps:
Heat 1 tablespoon oil over moderate heat in a large pot. Add the steak and brown well, stirring occasionally. Remove steak and leave the juice. Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds. Cook for about 4 more minutes. Add the carrots, parsnips, turnip, rutabaga, barley, and thyme. Stirring constantly, cook for about 5 minutes. Stir in bouillon, water, tomato paste, salt, and pepper. Bring to a boil over high heat. Immediately reduce heat and simmer for 20 minutes. Discard bay leaf, stir in the spinach and serve.
