ngredients except the peas and barley. Bring to boiling, then reduce
Saute in skillet first four ingredients.
Drain off excess fat and stir in remaining ingredients.
Bring to a boil.
Reduce heat to simmer, cover and cook about 35 minutes for quick cooking barley or 1 hour for pearl barley.
ith different slow cookers). Add barley and bay leaf during the
eeks.
Dry out the beef chunks by salting and peppering
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
Add barley, then onion and carrots to slow cooker. Place corned beef on
o 325\u00b0F.
Coat beef in flour, shaking off excess
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.
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.
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.
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.
In a saucepan, combine the barley and 3 cups of vegetable
ot, place 2 cans of beef and 2 cans chicken broth
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.
Place beef in a stock pan.
Pour enough water in to cover beef.
Simmer on low heat for about 1 hour.
Add all ingredients except barley.
Cover and simmer for about 1/2 hour.
Add barley and simmer for about 1/2 hour more.
Serve.
arlic. Cook for one minute more then add ground beef, salt, and
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.