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.
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 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.
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.
then the chopped onion, beef cubes, barley and cannellini beans. Stir together
owl, about 2 minutes. Stir beef bouillon cubes and onion soup
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.
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.
large skillet brown the beef in the hot oil, browning
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.
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.
Heat oil in large skillet and brown beef well on both sides and place into pot.
Chop coarsely: garlic and onions then place into cooker.
Cut carrots into large chunks and put into pot.
Peel potatoes and put into pot.
Add barley, rinsed until clear, to pot.
Place everything else into pressure cooker.
Bring to high and cook 2 hours.
Let pressure come down naturally before opening.
Brown beef in oil.
Add 8 cups water; bring to a boil.
Reduce heat.
Cover and simmer 1 hour.
Dissolve bouillon in hot water. Add to meat.
Add remaining ingredients.
Mix well.
Cover and simmer 1 hour and 15 minutes or until meat and vegetables are tender.
Add small amounts of water, if needed.
Remove bay leaf. Yields 2 1/2 quarts.
ith different slow cookers). Add barley and bay leaf during the
In Dutch oven, brown beef in oil.
Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
Cover and cook over low heat for 2 hours.
Add carrots, potatoes and mushrooms and cook 30 minutes more.
Gradually blend water with cornstarch and slowly stir into sauce.
Cook, stirring, until thickens.
About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
About 8 hours before serving, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, Worcestershire sauce and dry mustard. Cover; cook on high in crock-pot for 8 hours.
Stir with fork until meat is shredded.
Line sub rolls with Boston lettuce; fill with meat mixture.
Sprinkle with chopped tomato.
Makes 12 sandwiches.
ven over medium heat. Sear beef, in batches, about 2 mins
o 325\u00b0F.
Coat beef in flour, shaking off excess
ngredients except the peas and barley. Bring to boiling, then reduce