Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch.
Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender.
Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.
In a large stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
Add the rest of the ingredients and bring it to a medium boil.
Reduce the heat and allow soup to lighlty boil.
After 30 minutes taste, and add salt and pepper if needed.
Continue to simmer for 45 - 60 minutes.
Keep warm till your ready to serve.
In a large Dutch oven, brown the ground beef with onion, garlic and thyme (if using) until meat is no longer pink.
Add the remaining ingredients to pot.
Cover and simmer for 1-1/2 to 2 hours, adding salt and pepper to suit taste.
Heat the oil in a large saucepan on medium-high heat. Cook the onion and garlic, stirring, until the onion is soft.
Add the beef, barley, pepper, stock and 6 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 3 hours, stirring occasionally.
Season to taste with salt, if needed. Stir in the parsley before serving.
Combine beef, barley, potatoes, carrots, leek, celery, pepper and stock in a pressure cooker.
Cover and lock lid into place. Turn pressure valve to 'cook' position. Place on high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 20 mins. Turn off heat. Turn valve to 'steam release' position. When pressure cooker indicator is down, open lid.
Let stand for 5 mins. Season. Stir in parsley. Serve.
Wash beef; pat dry with paper towels.
until tender.
Add beef broth and water, soup bone, thyme, marjoram
ll grains, before cooking barley, rinse it thoroughly under running
In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves.
Slowly bring to boil; skim foam with slotted spoon.
Reduce heat; cover and simmer for 3 to 4 hours.
Discard bay leaves.
Set bones aside to cool; remove meat from bones and dice.
Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill.
Cover and cook for 1 hour or until barley and vegetables are tender. Serves 9.
Brown ground meat or beef bones (I'll usually throw in a marrow bone too, for the great flavor), onion & garlic in skillet. Transfer meat mixture to crockpot; add barley & remaining ingredients. Cover & cook on high 1 hour then on low 5-6 hours.
This soup tastes just like the kind your Grandmother used to make. It's delicious -- .
br>Increase heat.
Add beef; brown on all sides.
Place barley in a bowl, cover with
b>beef, salt, and pepper.
Once beef is cooked half way, add barley
Brown ground beef or ground turkey, onion and garlic in Dutch oven until meat is no longer pink.
Add barley and remaining ingredients.
Cover and cook simmering 1 1/2 to 2 hours.
Serves 6 to 8.
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
Cut beef into 1/2-inch cubes.
Heat oil in Dutch oven until hot.
Cook and stir beef in oil until beef is browned.
Add beef bones, beef broth, water, parsley, bay leaves, thyme, pepper and barley.
Simmer, covered, 1 hour.
Add onions; cover.
Simmer 30 minutes.
Add carrots and mushrooms; cover.
Simmer until beef and vegetables are tender, about 10 minutes longer.
Strip beef from bones and add to soup.
Discard beef bones and bay leaves.
Skim off any grease on surface.
Season with salt and pepper.