SOUTHWESTERN BEEF BARLEY STEW
Hearty and easy to fix, this thick stew has a comforting, chili-like flavor. It's my best barley recipe. I'm sure you'll agree that it's a tasty dish. -Lisa Kolenich, Regina, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; crumble beef; drain. , Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 269 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 456mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein. Diabetic Exchanges
BURGER AND BARLEY STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
- Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)
ALBERTA BEEF BARLEY STEW
A hearty beef and barley concoction that is sure to warm the heart and soul on the coolest of days. This dish uses ingredients that you can find in most kitchens. Combine them in your slow cooker and in a short while, voila! Your family will be asking for seconds.
Provided by Mike Purll
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
- Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
- Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
- Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 59.2 g, Cholesterol 31.3 mg, Fat 8.4 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 3.2 g, Sodium 585.4 mg, Sugar 3.1 g
CHEF JOHN'S BEEF AND BARLEY STEW
This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- Season beef all over with kosher salt and black pepper.
- Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
- Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
- Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
- Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
- Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g
KELLY'S SOUTHWESTERN BEEF STEW
Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!
Provided by Wildflour
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
- Add meat and shake/toss til all is coated.
- In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
- Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
- Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
- Add corn, heat through.
- Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
- *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
- **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.
Nutrition Facts : Calories 449.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 101, Sodium 1151.8, Carbohydrate 40.6, Fiber 6, Sugar 9.7, Protein 35.9
SOUTHWESTERN CHICKEN & BARLEY SOUP
Make and share this Southwestern Chicken & Barley Soup recipe from Food.com.
Provided by Judth
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, garlic, celery, and green pepper in olive oil in soup pot.
- Once onions are soft, add water, boullion, tomatoes, black beans, and chicken to pot and bring to a slow simmer.
- Add whole dried chilis to pot for a minute, just to get the dried chili to soften a bit.
- Remove from pot. Tear off stalk and remove seeds. Dice chilis into small pieces and return to simmering pot.
- Let soup simmer 20 minutes and remove chicken from pot. Shred or dice chicken and return to pot.
- Add barley and let soup simmer for 25 minutes.
- Add zucchini, squash, and corn and let simmer an additional 25 minutes.
- Serve with lime wedges.
Nutrition Facts : Calories 349.9, Fat 5.1, SaturatedFat 0.9, Cholesterol 34.2, Sodium 307.5, Carbohydrate 54.9, Fiber 14.8, Sugar 7.3, Protein 25.7
SOUTHWESTERN BARLEY SALAD
Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.
Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges
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DELICIOUSLY HEARTY BEEF BARLEY STEW - IRISH AMERICAN MOM
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5/5 (7)Calories 451 per servingCategory Dinner
- Combine all the chopped vegetables in a large bowl. Do not add the mushrooms or barley. Add one cup of the vegetables to the crock pot as a base for the beef. Add the beef joint on top of the vegetable layer. Top with beef broth and the remaining vegetables.
- Cook in the crock pot on the high setting for 2 hours. Reduce the heat to the low setting and cook for a further 4 hours until the meat is falling apart.
- Add the quick cooking barley and mushrooms to the pot. Cover and cook for an additional 30 to 40 minutes on low.
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