Best Tomato Barley Stew Recipes

SLOW COOKER BEEF BARLEY STEW

Steps:

• Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).
• Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

BEEF AND BARLEY STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

ITALIAN BEEF BARLEY STEW

Steps:

• In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

CHEF JOHN'S BEEF AND BARLEY STEW

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.

TOMATO BEEF BARLEY SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

TOMATO BARLEY STEW

Steps:

• In a soup pot, bring water to a boil. Add barley, lower heat to a simmer, cover and cook until barley is tender.
• Add oil to frying pan and set over medium heat. When the oil is hot, add the onions, garlic, carrot, basil and tarragon.
• When the onions are lightly browned, add the veggies, with the canned tomatoes to the broccoli.
• Add the tomato juice.
• Cook 30 min more, covered, stirring occasionally.
• Add salt and pepper to taste.
• Serve hot.

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

BARLEY BEEF STEW

Steps:

• In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. , Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

BARLEY VEGETABLE STEW

Steps:

• In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.