Best 5 Vegetable Beef And Barley Stew Recipes
Immerse yourself in a culinary journey with our delectable Vegetable Beef and Barley Stew, a hearty and wholesome dish that promises to warm your soul on chilly evenings. This classic stew combines tender beef, plump barley grains, and an array of colorful vegetables, all simmered in a rich and flavorful broth. Each spoonful delivers a symphony of textures and flavors, with the tender beef melting in your mouth, the barley providing a satisfying bite, and the vegetables adding a delightful crunch and sweetness. Served piping hot with crusty bread for dipping, this stew is the epitome of comfort food, perfect for a cozy dinner gathering or a quick and easy weeknight meal.
In addition to the main recipe, we've included variations to cater to different dietary preferences and tastes. For a vegetarian twist, substitute the beef with hearty mushrooms or tofu, creating a protein-packed and flavorful stew. For those seeking a gluten-free option, simply swap the barley with quinoa or brown rice, ensuring a delicious and inclusive meal. And for those who love a bit of spice, add a pinch of chili powder or cayenne pepper to the broth, creating a subtly spicy and satisfying stew.
No matter your dietary preferences, our Vegetable Beef and Barley Stew is a versatile and customizable dish that offers something for everyone. So, gather your ingredients, heat up your pot, and embark on a culinary adventure that will leave you feeling warm, satisfied, and utterly delighted.
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
VEGETABLE BEEF BARLEY SOUP
The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 7h45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges
VEGETABLE, BEEF, AND BARLEY STEW
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h20m
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
- To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
- Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.
Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g
BEEF BARLEY STEW
I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 266 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BARLEY VEGETABLE STEW
From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- When preparing the vegetables, cut them into uniform sizes to ensure even cooking.
- Use a large pot or Dutch oven to accommodate all the ingredients comfortably and prevent overcrowding.
- Brown the beef in batches to avoid overcrowding the pan and ensure proper searing.
- Deglaze the pan with red wine to enhance the flavor and add depth to the stew.
- Use a variety of vegetables to create a colorful and flavorful stew. Some good options include carrots, celery, onions, potatoes, and parsnips.
- Add barley to the stew for a hearty and filling meal. Rinse the barley thoroughly before adding it to the pot to remove any excess starch.
- Season the stew to taste with salt, pepper, and herbs like thyme and rosemary.
- Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
- Serve the stew hot, garnished with fresh parsley or chives.
Conclusion:
This vegetable beef and barley stew is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. With its tender beef, flavorful vegetables, and hearty barley, this stew is sure to warm you up from the inside out. The addition of red wine and herbs gives the stew a rich and complex flavor that will tantalize your taste buds. So next time you're looking for a comforting and delicious meal, give this vegetable beef and barley stew a try. You won't be disappointed!
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