covered, for 20 mins. Add barley and celery and simmer, covered
amb to pan with stock, barley, thyme and 3 cups water
he chopped onion, beef cubes, barley and cannellini beans. Stir together
stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue
edium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms
Heat the oil in a large saucepan on medium heat. Add the barley, kale, celery and garlic. Cook and stir 2 mins.
Add the stock, chorizo, chili pepper and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 25-30 mins. Season to taste. Remove the chorizo and cut into thin slices. Return to the soup and serve.
Heat olive oil in a large heavy pot.
Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
Bring mixture to a boil, then lower heat to a simmer.
Simmer 1 1/2 hours.
Add carrots and celery and simmer an additional 30 minutes.
You may have to add some more water at this point.
Add mushrooms and cooked barley, simmer another 15 minutes.
Remove bay leaves and serve.
brown beef with onions in large pot.
Add water once browned and bring to a boil.
Add barley and remaining vegetables.
Bring to a boil on medium heat.
Add beef soup base and bay leaves.
Simmer until vegetables are at desired texture. Add salt and pepper to taste.
boiling, add the barley.
While the barley cooks, slice the
In a skillet, brown beef and onion in oil. Drain. Transfer to a 5-quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6 to 8 servings.
o a bowl.
Pour barley into cooking liquid, bring to
to 5 hours. Stir barley into beef mixture; continue cooking
In a skillet, brown beef and onion in oil; drain. Transfer to a 5-quart slow cooker.
Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley. Cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.
Toss all of the ingredients, except the parsley into a large stock pot.
Bring to a boil, cover loosely and reduce the heat to low.
Let the stew simmer for about 1 1/4 hours, stirring occasionally.
Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
Then return the chicken to the stew and continue to simmer for 15 min more.
Swirl the parsley into each bowl before serving.
Cook ground beef, onion and celery in a nonstick Dutch oven, stirring frequently, until beef is brown; drain.
Stir in remaining ingredients, breaking up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer about 1 hour or until barley is tender and stew is desired consistency.
Makes 6 servings.
In 5-quart pot, add onions and garlic; heat 3 minutes.
Add beef and cook (medium) for 5 minutes.
Add beef broth, water, wine, bay leaf and thyme.
Cook 1 hour on medium.
Stir in barley. Cover and cook 35 minutes.
Add peas and carrots, mushrooms and pearl onions.
Cover and cook 5 to 10 minutes.
Sprinkle with bacon and parsley.
Place the meat, onion, turnips and carrots in the crock pot.
Stir in the broth, beer, barley and all seasonings.
Cover and cook on low for 8-10 hours.
Stir in the parsley before serving.
garlic, beef broth and pearl barley, cover and simmer on medium
Brown meat and onions until done in a large pot. Stir in remaining ingredients; heat to boiling. Reduce heat, cover and simmer until barley is done and stew is desired consistency, about 1 hour or so.
Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.