Toasted Barley And Tomato Stew Recipes

BEEF BARLEY SOUP WITH TOMATOES

Steps:

• In a 3 to 4 quart dutch oven, season the diced beef with salt and pepper. Brown the beef over medium high heat in the olive oil. Add the garlic and onions.
• Cook for an additional few minutes until the onions are softened. Add 1 cup of the beef stock, cover and roast at 350 degrees for about an hour to braise the beef.
• Remove from oven and add all of the remaining ingredients.
• Simmer over low heat until the vegetables are tender and the barley is fully cooked, about 30 minutes.

BEEF BARLEY SOUP WITH ROASTED VEGETABLES

Steps:

• In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

TOASTED BARLEY AND TOMATO STEW

Steps:

• Preheat the oven to 350 degrees F. Put the barley on a rimmed baking sheet and spread it into a single layer. Toast it in the oven for 15 minutes, stirring once or twice. While the barley is toasting, put the onions, celery, leek, shallots, and garlic in a large dry pot over medium heat and cook, stirring occasionally, until browned, 5 to 10 minutes. Add the tomato paste and stir for 30 seconds. Stir in the tomatoes and cook for 3 minutes. Add the roasted barley and stir for 1 minute so that the barley absorbs some of the tomato flavor. Stir in the broth and dried onion flakes. Increase the heat to high and bring to a boil. Decrease the heat to medium-low and cook, stirring occasionally, until the barley is soft, about 90 minutes. Stir in the arugula, rosemary, and thyme just before serving. Serve hot. Note: Pearl barley, which is more refined than hulled barley, can be used in this recipe. However, I generally avoid using pearl barley because it has been steamed and polished. The cooking time for pearl barley is about the same as for hulled barley.

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.

BARLEY BEEF STEW

Steps:

• Season beef with salt and black pepper; coat with flour, shaking off excess.
• Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
• Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

BEEF BARLEY STEW

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.