Hearty Beef And Barley Soup Recipes

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OLD-FASHIONED HEARTY BEEF BARLEY SOUP



Old-Fashioned Hearty Beef Barley Soup image

A satisfying soup that warms you from the inside out. The beef is slowly simmered and what remains is delicious broth that is made richer with the addition of red wine and spicy V-8 Juice.

Provided by Marisa Franca @ All Our Way

Categories     Hearty soup     main dish

Time 4h15m

Number Of Ingredients 14

3 pounds beef chuck - blade cut - 2 1/4 pounds ground and 3/4 pound diced (may sub pork ** see notes below)
2 Tablespoons butter
2 Tablespoons olive oil
4 medium stalks celery (chopped)
2 medium onions (chopped)
5 cloves garlic (chopped)
1/4 cup Italian parsley (chopped)
Thyme - 4 sprigs
3 bay leaves
1 quart Spicy V-8 Juice
1/4 cup red wine
2 cups beef broth
3/4 cup barley -- not instant (***see notes if gluten intolerant. )
Salt and Pepper to taste

Steps:

  • In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a heat proof dish.
  • In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
  • Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
  • Add the beef back into the pot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat to a low boil, add the barley and let it come to a simmer and cover.
  • Continue to cook covered stirring occasionally. Simmer for 4 - 5 hours until meat is tender and barley is done.
  • Taste to make sure the salt and pepper is to your taste.
  • In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a slow cooker.
  • In the Dutch oven melt the remaining butter in the olive oil and sauté the celery and onion until they become soft and translucent. Do not brown. Stir in the garlic; sauté 1 minute.
  • Add the parsley, thyme sprigs and bay leaves . Continue to sauté for another minutes.
  • Add the ingredients to the beef in the crockpot and mix thoroughly. Once all of the ingredients are evenly mixed add the Spicy V-8 Juice, beef broth and red wine. Heat on high for 1 hour then continue to on low, add the barley and continue for an additional 7 hours.
  • Check to make sure the meat is tender and the barley is done. Taste to make sure the salt and pepper is to your taste.

Nutrition Facts : Calories 377 kcal, Carbohydrate 17 g, Protein 29 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 334 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

HEARTY BEEF BARLEY SOUP



Hearty Beef Barley Soup image

My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. -Barbara Beattie, Glen Allen, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, divided
1 pound lean beef top sirloin steak, cut into 1/2-inch cubes
1 tablespoon canola oil
2 cups sliced fresh mushrooms
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 cup quick-cooking barley

Steps:

  • In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.

Nutrition Facts : Calories 306 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 748mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

HEARTY BEEF WITH BARLEY SOUP



Hearty Beef With Barley Soup image

Easy to prepare, this beef with barley stew is delicious on a cold night. It's savory but carrots add a bit of sweetness to the soup. The stew meat becomes fork-tender. This is filling, delicious, and super satisfying.

Provided by Tammy Sullivan

Categories     Bean Soups

Time 1h35m

Number Of Ingredients 20

2 Tbsp cooking oil
1 c all-purpose flour
1 Tbsp paprika
1 tsp salt and pepper
1 1/2 lb beef stew meat, cut into 3/4" - 1" cubes
4 c beef broth
5 c water
2 Tbsp beef base (or 2 cubes of beef bouillon)
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
2 clove garlic, chopped finely
2 bay leaves
1 tsp onion powder
2 tsp oregano, dried
1/8 tsp nutmeg
1 medium onion, diced
3 celery ribs, diced
1 c carrots, diced
1 1/2 c mushrooms, chopped
3/4 c pearl barley, uncooked

Steps:

  • 1. Heat Dutch Oven over medium-high heat. Add oil to the pan. While the pan is heating up, in a shallow dish combine flour, paprika, salt, and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour-coated beef in the pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot.
  • 2. Add the following ingredients to pot: beef broth, water, beef base, Worcestershire sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 30 minutes.
  • 3. After 30 minutes add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring often.
  • 4. Ladle into your favorite soup bowl and enjoy.

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

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

HEARTY BARLEY BEEF SOUP



Hearty Barley Beef Soup image

A big slice of sourdough bread goes great with a bowl of this heart-warming soup that's brimming with beef and barley. --Megan Taylor

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds lean beef top sirloin steak, cut into 1/2-inch cubes
2 tablespoons canola oil
4 cups sliced fresh mushrooms
4 cans (14-1/2 ounces each) reduced-sodium beef broth
4 medium carrots, sliced
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 cup quick-cooking barley

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender.

Nutrition Facts : Calories 296 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 451mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 27g protein.

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