Caribbean Beef Barley Soup With Vegetables Recipes

Steps:

• In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Steps:

• Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
• Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
• I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
• This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
• Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
• Bon appetit!

Steps:

• Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
• Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
• Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
• Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
• Adjust seasoning (salt and pepper) and serve garnished with green onions.
• Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
• Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
• Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
• Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
• Serve garnished with green onions.
• Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
• Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
• Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
• Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
• Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.

Steps:

• In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
• Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
• Remove and discard onion, bouquets garnis, celery, and parsley.
• Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Steps:

• Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
• Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.

Steps:

• In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.