BRAISED BEEF WITH BARLEY
I love the combination of beef and barley, so I was delighted when I saw this recipe in our newspaper. It's one dish I've served often.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender. , Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender. , Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.
Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 922mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 35g protein.
BEEF AND BARLEY
I'm not sure where the recipe originated for this country-style dish, but I have had it for years and rely on it when I'm hosting a meal for several people. -Linda Ronk, Melbourne, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes, breaking it into crumbles; drain. Add to a 3-qt. slow cooker. In same skillet, melt butter over medium-high heat. Add barley; cook and stir until lightly browned, 3-5 minutes. Add to slow cooker. Stir in the next 10 ingredients. Sprinkle with bread crumbs and cheese. , Cover and cook on high until heated through and barley is tender, 4 hours. Discard bay leaf before serving. Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 409 calories, Fat 18g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 990mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 7g fiber), Protein 28g protein.
BEEF BARLEY SKILLET
This versatile dish goes together fast since it's made with quick-cooking barley. You can make it with ground turkey or chicken, and any color bell pepper that you have on hand. -Irene Tetreault, South Hadley, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion, celery and green pepper over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 5-7 minutes; drain. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until barley is tender, 5-10 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 362 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 707mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges
BEEF BARLEY SOUP
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
- Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
- Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
- Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
- Ladle into deep bowls and serve, garnished with parsley.
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
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
BEEF 'N BARLEY HOT DISH
Make and share this Beef 'n Barley Hot Dish recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, over medium heat, stir and cook ground beef until browned; remove and place into a 2 1/2 quart baking dish.
- Drain all but 1 tablespoon drippings.
- Add corn oil, onion, garlic and barley to saucepan; stir and cook until browned.
- Add remaining ingredients; mix well and stir into ground beef.
- Bake 2 hours at 350 degrees.
Nutrition Facts : Calories 277.1, Fat 9.2, SaturatedFat 3.4, Cholesterol 49.1, Sodium 843.3, Carbohydrate 29, Fiber 7, Sugar 3.9, Protein 20.1
BARLEY BEEF SKILLET
Even my 3-year-old loves this family-favorite beef barley skillet. It's very filling, inexpensive and full of veggies. It's also really good spiced up with chili powder, cayenne or a dash of Tabasco. -Kit Tunstall, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer until barley is tender, about 20-25 minutes.
Nutrition Facts : Calories 400 calories, Fat 10g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 682mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 10g fiber), Protein 30g protein.
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