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.
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
n high heat. Cook the beef, in batches, for 5 mins
Wash barley in hot water and soak
until tender.
Add beef broth and water, soup bone, thyme, marjoram
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.
Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
Cook on Low until the soup thickens and the beef is tender, about 6 hours.
Remove and discard the bay leaves to serve.
Combine barley and 2 1/2 cups
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.
b>soup pot, heat the broth/water. Add a cup of the mushroom
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.
ot, place 2 cans of beef and 2 cans chicken broth
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.
Melt butter in soup pot and add onion and all the mushrooms. Cover and steam over low heat for 10 minutes.
Stir in flour and add beef broth and barley and simmer for about 30 minutes or until barley is tender.
Add lemon juice and salt and pepper to taste. Garnish with parsley.
Soup gets richer and thicker the second day.
Serves 8.
Wash beef; pat dry with paper towels.
Combine beef, soup mix, thyme, 5 cups water, 1/2 teaspoons salt and 1/4 teaspoons pepper in pot, bring to boil.
Reduce heat cover and simmer 1 hour.
Stir in barley simmer covered 45 minutes-1 hour or till tender and beef is fork tender.
Stir in spinach remove from heat. Let stand covered 5 minutes.