Hamburger Barley Stew Crock Pot Recipes

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SLOW COOKER BEEF BARLEY STEW



Slow Cooker Beef Barley Stew image

Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Total comfort!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Soup

Time 6h25m

Number Of Ingredients 17

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into 1" cubes
kosher salt
freshly ground black pepper
8 ounces mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2" pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1" cubes
1 large yellow onion, chopped
6 cup low sodium beef broth
1 cup dry red wine
1/4 cup tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 cup pearl barley
1 bay leaf
chopped fresh parsley

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.

Nutrition Facts : Calories 353 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 27 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 556 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SLOW COOKER BEEF-AND-BARLEY STEW



Slow Cooker Beef-and-Barley Stew image

Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew. Go with hulled, whole-grain barley here, and skip quick-cooking pearled barley; the latter isn't whole-grain, and it will cook to mush over the long simmering time. If you can't find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This is a great option for freezing, as it thaws and reheats beautifully.

Provided by Ann Taylor Pittman

Time 8h25m

Yield Serves 8 (serving size: about 1 1/4 cups)

Number Of Ingredients 14

4 cups unsalted beef stock
1 1/2 cups chopped onion
1 cup uncooked hulled (whole-grain) barley
1 cup water
1 cup sliced celery
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
6 garlic cloves, minced
4 large thyme sprigs, plus leaves for garnish
3 bay leaves
1/4 cup unsalted tomato paste
2 tablespoons olive oil, divided
2 pounds beef stew meat, divided
2 1/2 cups (1-in.) pieces carrot

Steps:

  • Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top.
  • Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.

Nutrition Facts : Calories 308, Carbohydrate 28 g, Cholesterol 73 mg, Fat 9.2 g, Fiber 6 g, Protein 30 g, SaturatedFat 2.7 g, Sodium 569 mg, Sugar 5 g

BURGER AND BARLEY STEW



Burger and Barley Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons oil or other fat
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb etc. (you can also use cubed stew meat; it will just take longer to cook)
1 large onion, diced (about 2 cups)
1 pound sliced mushrooms
2 carrots, cut into discs
1 cup barley (rice, farro or other grains are also fine)
2 tablespoons dried herbs (basil, thyme and oregano will all work)
2 quarts (8 cups) stock or water
Salt and pepper

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.)

SLOW COOKER HAMBURGER STEW



Slow Cooker Hamburger Stew image

Grandma's slow cooker hamburger stew.

Provided by Cade Cheatham

Time 4h25m

Yield 8

Number Of Ingredients 13

2 pounds lean ground beef
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of mushroom soup
2 (10.5 ounce) cans water
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
4 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until almost browned and crumbly, about 5 minutes.
  • Transfer browned beef into the bottom of a slow cooker. Stir in corn and condensed soup. Add water, diced tomatoes with chiles, potatoes, carrots, onion, bell pepper, chili powder, cumin, salt, and pepper; stir to combine.
  • Cover and cook until bubbly and vegetables are tender, about 8 hours on Low, or 4 hours on High.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 38.5 g, Cholesterol 71.3 mg, Fat 16.3 g, Fiber 5.5 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 939.1 mg, Sugar 5.8 g

SLOW-COOKER BEEF AND BARLEY



Slow-Cooker Beef and Barley image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds boneless beef chuck (in one piece)
1 cup pearl barley
1/2 pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig thyme
4 cups low-sodium beef broth
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Horseradish, for serving (optional)

Steps:

  • Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
  • Photograph by Antonis Achilleos

HAMBURGER-BARLEY SOUP



Hamburger-Barley Soup image

Make and share this Hamburger-Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Grains

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
1 lb lean ground beef
1 large yellow onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
1/2 cup pearl barley, thoroughly washed
4 cups beef stock or 4 cups beef broth
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 bay leaf
1 teaspoon salt
fresh ground black pepper

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.

CHEF JOHN'S BEEF AND BARLEY STEW



Chef John's Beef and Barley Stew image

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

2 thick slices beef shank
kosher salt and ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, or more as needed
⅔ cup diced celery
⅔ cup diced carrots
1 bay leaf
¼ teaspoon dried rosemary
½ cup pearl barley
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon freshly grated raw horseradish, or to taste

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

SLOW COOKER GROUND BEEF STEW



Slow Cooker Ground Beef Stew image

Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!

Provided by Luv2BakeGirl

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h35m

Yield 6

Number Of Ingredients 18

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup tomato-vegetable juice cocktail
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce
4 potatoes, peeled and diced
1 (8 ounce) can whole kernel corn, drained
1 cup frozen green peas, thawed
1 cup diced carrots
1 (4.5 ounce) can mushroom pieces and stems, drained
1 teaspoon dried celery flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme

Steps:

  • Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
  • Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 46.7 g, Cholesterol 49.6 mg, Fat 13 g, Fiber 6.7 g, Protein 21.5 g, SaturatedFat 4.5 g, Sodium 1199.5 mg, Sugar 7.7 g

BARLEY BURGER STEW



Barley Burger Stew image

"I found this hearty stew recipe in an old cookbook purchased at a flea market," recalls Judy McCarthy of Derby, Kansas. "The blend of beef and barley really hits the spot on cool days."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound ground beef
1 small onion, chopped
1/4 cup chopped celery
2-1/4 cups tomato juice
1/2 cup water
1/4 cup medium pearl barley
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1681mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 25g protein.

BEEF STEW WITH BARLEY (CROCK POT)



Beef Stew With Barley (Crock Pot) image

This non-gravy stew recipe is a combination of many recipes, tailored to the flavours I like best. I hope you like it too!

Provided by Nat5963

Categories     Stew

Time 10h25m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2-2 lbs stewing beef, cubed
1 tablespoon cooking oil
1 onion, chopped
1 cup barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 teaspoon fresh-ground black peppercorns
1 (28 ounce) can diced tomatoes
3 -6 garlic cloves
3 potatoes, cubed
3 -4 carrots (if you have both, use 2 of each) or 3 -4 parsnips, sliced (if you have both, use 2 of each)
5 cups beef broth (2 beef bouillon cubes dissolved in 5 cups of water)
fresh parsley, chopped
paprika (optional)

Steps:

  • Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
  • Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
  • Season with salt if needed.
  • Serve and garnish with fresh parsley and sprinkle with paprika if desired.
  • Enjoy!

Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 54.4, Sodium 655.3, Carbohydrate 39.2, Fiber 8, Sugar 5.1, Protein 26.1

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