ven over medium heat. Sear beef, in batches, about 2 mins
Wash beef; pat dry with paper towels.
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.<
ven in hot oil, brown beef shanks on both sides. Remove
Spray a large skillet with spray.
Preheat skillet over medium heat.
Add meat and garlic.
Brown meat all sides.
Stir in broth, carrots, water chestnuts and basil.
Bring to boil.
Stir in barley; return mixture to boil.
Transfer to a 1 1/2-quart casserole.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until beef and barley are nearly tender.
Stir occasionally.
Stir in zucchini and parsley.
Bake 15 to 20 minutes more or until tender.
Serves 4.
In soup pot or Dutch oven, combine water, broth, beef and barley.
Bring to a boil and cook over medium high heat for 10 minutes.
Add tomatoes, vegetables, and soup.
Cook 10 minutes over medium heat.
Reduce heat to low, cover pot, and continue to cook for another 20 to 30 minutes or until barley is tender.
emove beef and set aside.
Add celery, onions and barley to pan and saute
Combine beef and water.
Simmer for 1 hour skimming scum.
Soak dried mushrooms in 1 cup warm water for 20 minutes.
Strain liquid to remove grit.
Chop mushrooms.
Add dried mushrooms, liquid, barley, onions, celery , carrots and seasonings.
Simmer another hour.
Add pureed tomatos and fresh mushrooms.
Simmer 30 minutes.
Adjust liquid and seasonings if necessary.
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.
he barley in warm water for 3 hours, then drain and set
reserving liquid. Chop mushrooms finely and set aside.
In a
In crock pot layer carrots, mushrooms, and beef.
Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Stir in peas and cook, covered 5 minutes or until heated through.
Season if desired with salt and pepper.
I serve this with a crusty bread.
Dry the beef with paper towels, then season with salt and pepper. Heat
Generously season beef with salt and pepper.
Turn on a
In large, heavy pot, brown beef lightly.
Drain off fat.
Add lentils, barley, water or stock, and beef broth.
Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
Add remaining ingredients and simmer about 1 1/2 hours.
Add extra liquid to give thickness desired.
Salt and pepper to taste.
Serve sprinkled with chopped parsley, if desired.
In a large non-stick pot, brown beef lightly and drain off fat.
Add lentils, barley, water or stock and beef broth.
Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
Add remaining ingredients and simmer about 1 to 1-1/2 hours
Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.
In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes.
Heat to boiling; skim off foam.
Reduce heat to medium-low; cover and simmer 1 hour.
Remove beef and cut into bite-size pieces, discarding any bone and fat.
Return beef to pot.
Add carrots, onion, celery, barley, salt and pepper. Heat to boiling.
Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender.
Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.
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.
In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.