Web2 lb.. chuck roast beef, cut into 2-inch cubes. Kosher salt. Freshly ground black pepper. 2 tbsp.. all-purpose flour. 4 tbsp.. extra-virgin olive oil, divided, plus more …
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WebDry beef, sear in pot in batches: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to …
WebAdd oil and beef, season with a little salt and brown meat a few minutes. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good …
WebDirections: In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Add red onion, celery, and butter and …
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WebInstructions. Heat 1 tablespoon of olive oil in a large Dutch oven, or a large soup pot, set over medium-high heat. Add half of the cubed beef to the hot oil and cook …
WebCut the meat into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker (see Tip), combine the meat, broth, undrained tomatoes, carrots, onions, barley, the water, bay leaf, thyme, and …
WebCook onions and garlic in oil over medium heat until softened. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or …
WebDirections. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay …
WebSeason beef with salt and pepper. Heat oil in a large saute pan. Add the beef and sear on all sides. Transfer the beef to your slow cooker and add the tomatoes, …
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WebBrown the beef in batches, about 3 to 4 minutes. Transfer browned beef to a plate or bowl. Reduce heat to medium and add remaing 2 tablespoons of butter. Add the …
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WebReduce 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. Step …
WebAdd the garlic and cook 30 seconds. Add the beef back in along with the carrots, tomato paste, beef base, potatoes, worcestershire, barley, broth, salt, pepper, …
WebDirections. Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef …
WebSeason the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, …
This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley! If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
Instructions. 1 Cook onions and garlic in oil over medium heat until softened. 2 Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked. 3 Remove bay leaf and serve.
You can use any kind of leftover beef for this beef barley soup including pot roast, leftover steak or roast beef. If you don’t have cooked beef, you can cook your own. I use either flank steak (sliced against the grain) or cubed chuck. If you’d prefer, you can most certainly substitute cooked hamburger in this barley soup recipe.
Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve. The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.