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.
edium-high heat. Carefully add beef brisket and brown the meat
ith different slow cookers). Add barley and bay leaf during the
inch deep - place your beef bones - bake for 3 hrs
ngredients except the peas and barley. Bring to boiling, then reduce
Add barley, then onion and carrots to slow cooker. Place corned beef on
Brown beef with onion.
Drain any excess fat & could rinse off if want to really get fat out.
Add to large pot with the water and beef base and seasonings.
Start heating it up while chopping all the veggies.
Add veggies as you go.
Rinse off the barley and put in the soup.
Let simmer very low for 2-3 hours for best results.
Will want to stir often as it will stick.
I often keep adding water and more beef base as needed to keep it to the right consistency because it will thicken up as the water evaporates while simmering.
o 325\u00b0F.
Coat beef in flour, shaking off excess
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 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 pot brown beef with onion.
Drain fat and add remaining ingredients.
Simmer for 45 minutes until barley is tender.
Serves 6 to 8.
This is a thick soup.
(Best when made a day or two ahead of time.)
ot, place 2 cans of beef and 2 cans chicken broth
In a heavy dutch oven, saute onion & garlic in olive oil. Add beef and brown. Add everything else, bake at 350 for 1.5 hours or till everything is tender. I also added some herbs, and some dry felafel mix.
Heat the oil in a Dutch oven on high heat. Add the onion and garlic and saute until softened.
Add the beef, rutabagas, parsnip, barley, crumbled bouillon cubes, bay leaves and water to the pan. Bring to a boil. Reduce the heat to low; cover and simmer 2 hours or until beef is tender, stirring occasionally.
Remove and discard bay leaves. Season to taste. Sprinkle with the parsley.
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.
In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks.
(I use a two-tined cooking fork.) Add all other ingredients.
Simmer for 1 1/4 to 1 1/2 hours.
Adjust seasonings, if necessary.
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.
Brown cubed meat in hot fat.
Place meat, water and seasonings in soup kettle.
Cook with cover slowly for 1 hour.
Add barley; cook another hour.
Cool and skim off excess fat.
Puree tomatoes. Add carrots, celery, onion, tomatoes and string beans.
Cook 45 minutes.
Best if made over 2 days.
Throw in 2 beef bouillon cubes if short on meat.
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.
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.