Best Pams Beef Onion And Barley Soup Recipes
HEARTY BEEF AND BARLEY SOUP
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.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
FRENCH ONION SOUP WITH BEEF AND BARLEY
Make and share this French Onion Soup With Beef and Barley recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
- Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned.
- Add the shiitakes, button mushrooms, sugar, and beef.
- Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil.
- Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
- Preheat broiler.
- Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
- Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.
Nutrition Facts : Calories 755.2, Fat 19.7, SaturatedFat 7.3, Cholesterol 65.8, Sodium 1432.5, Carbohydrate 97, Fiber 8.6, Sugar 4.6, Protein 38
CUBED BEEF AND BARLEY SOUP
Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
PAM'S BEEF, ONION AND BARLEY SOUP
Made this for my Hubby who loves Barley. I don't cook it often, and thought he might like a nice hot soup this cold, blustery day.
Provided by Pam Ellingson
Categories Other Appetizers
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Prepare steak by partially freezing to make cutting easier. With a sharp knife, trim away the bone (If not boneless) and as much fat as possible, put aside any fat, bone or gristle. Slice steak into 1/2 inch thick strips, then cut the strips into about 1/2 inch dice. In a large saucepan (3 or more Qt) render the fat and bone and gristle at medium. (I got about 1 Tbsp. of fat. And it took about 10 to 15 minutes. You do not want the bits to burn or it will ruin your oil.) Remove solid bits and discard. If you do not have at least a Tbsp. of fat, add or substitute vegetable oil.
- 2. Prepare onion, carrot, and crush the celery seed (I use a mortar and pestle). Crush the garlic clove lightly with the side of your knife and remove paper peeling. Stick a wooden toothpick through the garlic, both to hold it together and to make it easier to find and remove.
- 3. Heat oil and fry the diced meat in small batches on medium high to high just until brown, stirring and adjusting heat to keep from burning. (Does not have to be completely cooked) Season with a pinch or two of salt and pepper. Remove browned meat with slotted spoon and set aside in a medium bowl. Leave oil in saucepan.
- 4. Add onion, carrot and celery seed to hot oil. Cook over medium to medium low heat, stirring occasionally until onions are very soft and light to medium brown. This took me 30 minutes or more.
- 5. Deglaze the pot with the sherry (or substitute with beef broth with a tsp. of lemon juice or vinegar added) and scrape any brown bits off the bottom to help flavor. Simmer uncovered until sherry or broth is almost gone. Toss in the toothpick with garlic clove and add water and bouillon base. Continue simmering on low, covered, for 30 minutes, stirring every 10 minutes or so. (You may substitute a 48 oz. carton of low sodium beef broth or use your own homemade beef broth.) Remove the garlic and discard after 30 min.
- 6. Add the consommé and barley, Maggi and Worcestershire, stir well, cover and simmer 25 to 35 minutes until barley is tender. Stir about every 5 to 10 minutes so barley will not clump. When barley is tender, add the browned beef and simmer 5 more minutes. Taste and adjust seasonings.
- 7. If you wish, defat the soup by chilling and any fat will set on top of the liquid. Simply lift off or use a spoon to remove. Reheat to serve. Suggestion for serving: Serve with Toasted Wheat or Rye bread or rolls topped with Shredded Gruyere Cheese and broiled until cheese melts and /or browns slightly.
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