Best Zesty Hamburger Barley Stew Recipes

HEARTY HAMBURGER SOUP

Steps:

• Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
• Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

BURGER AND BARLEY STEW

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.)

FAVORITE HAMBURGER STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

HAMBURGER BARLEY STEW (CROCK POT)

Steps:

• Dissolve the bouillon in the water.
• Combine all ingredients in the slow cooker.
• Cover and cook on low for 9-10 hours or high for 4.5-5 hours.

HAMBURGER-BARLEY SOUP

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

ZESTY HAMBURGER BARLEY STEW

Steps:

• 1. Course chop the onion, celery stalks and carrots. Mince the garlic or feel free to use refrigerated chopped garlic to equal about 3 cloves.
• 2. Place a stock pot or dutch oven over medium heat; crumble the hamburger over the pan and break it up with a spatula. Add the chopped vegetables and continue to stir and chop until the meat is no longer pink. Add the garlic the last minute or so. NOTE: There should be no need to add extra fat; just stay with it and stir often.
• 3. Add the chicken broth, tomatoes, tomato sauce, V8 juice, all the spices and sugar. Stir to combine and return to a boil. Reduce the heat to a simmer, very slow boil and cook covered for one hour.
• 4. After one hour taste the stew and adjust seasonings to taste. Add the barley and cook at a very low boil for one hour, uncovered, keeping a watch and stirring often. NOTE: If the stew gets too thick, you can add a little more V8 or cover the pot for the last part of cooking.
• 5. I served mine with Dree Rummond's Skillet Cornbread that is out of this world! I do, however, cut back on the shortening a bit. You can find the recipe at Food Network or Pioneer Woman website. Link: http://www.foodnetwork.com/recipes/ree-drummond/skillet-cornbread-recipe/index.html