Beef And Barley Soup Heavenly Healthy And Hearty Recipes

Steps:

• Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
• Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
• Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
• Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
• COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Steps:

• Spray large pot with extra virgin olive oil spray. Over med-high heat, lightly brown beef and then add veggies, except for mushrooms. Saute for a 3-5 minutes.
• Add broth, bay leaf, barley, mushrooms (with juice). Bring to boil.
• Lower heat and simmer for 30-60 minutes or until barley and veggies are tender. Remove bay leaves. Salt and pepper to taste.

Steps:

• Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add mushrooms to drippings in pan; cook on medium-high heat 5 min. or until mushrooms start to release their liquid. Simmer on low heat 15 min. or until mushrooms are golden brown and all liquid is cooked off.
• Add dressing, A.1., beef, onions and carrots; cook and stir 5 min. or until onions are crisp-tender, adding garlic for the last minute.
• Stir in water, broth, barley and bacon. Bring to boil; cover. Simmer on low heat 50 min. or until barley is tender.

Steps:

• Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
• Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.
• Add VELVEETA; stir until melted.

Steps:

• In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
• Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
• Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
• Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).