Beef Leek And Barley Soup Recipes

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

Steps:

• In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
• Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
• Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

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:

• Heat large soup pot coated with cooking spray over medium high heat.
• Add half of beef, browning on all sides, remove, repeat with remaining beef, remove.
• Add oil to pan, heat over medium high, add onion, sauté until lightly browned.
• Return beef to pot.
• Add carrots, garlic, water, salt, thyme, black pepper, bay leaves, and beef stock.
• Bring to boil, reduce heat, cover, and simmer 1 hour.
• Add barley; cook 30 minutes, or until barley is tender.
• Discard bay leaves.
• Check for additional salt and pepper.
• Garnish with parsley and serve.

Steps:

• Trim the short ribs to get any surface fat and place on bottom of soup pot.
• Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand.
• Pour in the filtered water. Let simmer on the back of the stove for a minimum of three hours.
• At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup.

Steps:

• Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
• Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
• Thinly chop the garlic.
• Add the leeks and garlic to the onions and cook for 10 more min or until soft.
• In a separate pan brown the Italian sausage breaking it into small pieces.
• Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
• Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
• Add the barley and cook according to the package instructions. Usually takes 45 minutes.
• At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
• The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.

Steps:

• In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
• In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
• Cover and cook on low 7-9 hours or until barley is tender.
• When barley is tender add tomatoes. Cook an additional 10 minutes.
• Add salt, if desired.

Steps:

• In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
• If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

Steps:

• Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
• Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.
• Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1°C broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. Bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.
• Discard thyme spring. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle w/parsley.

Steps:

• Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
• Put all the ingredients EXCEPT the barley into a large pot and simmer.
• Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
• Season to taste before serving.