Beef Barley Soup Dinner at the Zoo
09/30/2001
Great recipe! I used stew meat instead of the roast, and used 4 cups canned beefiness goop (ready- to-serve kind, non condensed kind) instead of the water and bouillon cube. Thanks to a previous reviewer's recommendation, I put all ingredients except barley and table salt in crockpot and cooked it on low for 10 hrs., then added the barley and salt during the terminal xx minutes. This greatly simplified the recipe! (I had hoped it might be done at viii hrs., but the veggies were still slightly crunchy, so 10 hrs. is the right length.)
07/25/2004
This is a lovely recipe and here's an EASY style to do it. Buy a couple pounds of stew meat (I cut it up even smaller than the butcher does) and put it in the crockpot the dark before and sprinkle some Montreal Steak seasoning on it. The next morn, put four cubes of beef bouillon, saccharide, fresh garlic, crushed tomatoes (non stewed), bag of frozen mixed veggies and the 4 cups of water. (Will probably come to the top of the crockpot.) Cook on low for 10+ hours and in the last hour or so, add the barley. This is a mainstay at our house and fifty-fifty my 14 month old likes it!
01/01/2004
Equally others have washed, I put everything in a crock pot, double the barley, apply beef broth instead of h2o and bullion, and add boosted veggies (a package of frozen broccoli crowns, two-3 potatoes, diced, and 2 cans of chopped green chiles). I also use stew meat, cut into bite-sized pieces and brownish information technology with the onion, worcestershire and ground black pepper before calculation to the crock pot. The barley doesn't go in until the terminal hour. Great recipe, a favorite at home and hunting camp. Information technology is even meliorate on the 2nd and third day.
02/26/2002
I followed another reviewer's advice and put everything in the slow cooker correct from the start. I omitted the celery and carrots as the frozen mixed vegies were enough. I used a 28 oz. can of diced tomatoes and doubled the broth. It was gear up later on 8 hours. An absolutely wonderful soup! My kitchen smelled great all day long.
03/16/2012
Wow - thank you then much for an excellant base of operations recipe for beef barley soup. i have been trying for a while to get a beef barley that tastes like my beloved mothers - and nothing compared! I used this recipe as a base and it is PERFECT - upon reading lots of the reviews, i decided to cook everything in a crock pot - all at the same time except the barely which went in the last hour! my changes were such -using 10 cups of beef stock (dwelling house made) / used 4 bay leaves / less carrot and celary considering of the frozen veggies / added iv cloves of garlic / used crushed tomatos instead of stewed / added worshestershire sauce - about 1 tablespoon / and added fresh herbs which my mom always said makes the deviation - added thyme / parsley / oregano AND basil. Upped the pearl barley to ONE Cup - to compinsate for the extra stock. cooked for 10 hours as alot of reviews stated on low in my crock pot. YUM YUM YUM Y UM YUM! were were licking our bowls clean and i cannot expect to eat more! it is perfection!
02/xx/2002
This soup was good, with some modifications. At that place wasn't enough barley, too many vegetables. I recommend scaling the carrots and celery down. Besides, like some other reviewer, nosotros added thyme, oregano, basil, and worsheshire sauce for some flavour. Also, I would have preferred diced tomatoes instead of stewed, they were hard to eat with a spoon. But with these slight changes, the soup was delicious and the beef was very tender!
11/12/2006
The was better and then I expected--especially since the directions are so poorly written. I added two cans of beef broth to the roast and cooked it on low while I was at work. When I came home I removed the roast from the tiresome cooker to cool and poured the broth into a large measuring loving cup to skim the grease. (A chuck roast is really fatty--adept flavor, but you lot gotta drain the grease.) Once the grease is skimmed add water or more beefiness broth to total the liquid required in the recipe. Also, well-nigh all the frozen mixed veggies in the store have carrots already in them--plainly yous don't need to add fresh carrots if they're already in there. I ended upwardly merely adding some frozen corn, greenish beans and peas seperately. This was actually meaty, I guess cause unremarkably I add a pound, pound and a half of meat to my soup/stew, and this calls for a three pound pot roast. You lot could apply a smaller roast only my family thought the actress meat was the all-time role.
07/24/2002
Margo, your recipe for beef barley soup was great! I added a bit more than barley, and cubed some potatoes, and added basil and worchester sauce.The scent was awesome, and its full of veggies, which is good for the kids.Thank you for taking the time to mail service this great recipe.
12/22/2006
Delicious! I added 1/two loving cup crimson wine equally suggested by other people. I only used 1/2 the bag of mixed veggies and a ii pound roast and it turned out very hearty with plenty of meat. The flavor was succulent and information technology was more similar a stew than a soup. But add together more goop if you lot desire information technology more soupy. I will definitely make information technology again and I'grand eastward-mailing the recipe to friends! Thank you!!!! P.South. My pet peeve is when people change the recipe and rate information technology poorly - read the reviews of the poor ratings on this recipe and you lot'll notice that they didn't follow the recipe so they shouldn't take reviewed it in the start identify!
12/27/2002
Threw the all the ingredients in the crockpot except the barley from the beginning. Cooked for 12 hours on low and added barley for the last half 60 minutes on loftier. This was very good. Like shooting fish in a barrel and hearty for the winter!
12/thirteen/2002
I'k on my 3rd fourth dimension making this soup & nosotros love it. The only difference is that I cut the meat before I cook it (I've used a roast & round steak), and added a can of beef broth while it cooks in the tiresome cooker. I only add all the veggies into the crock pot towards the cease, a don't saute them, it tastes the aforementioned to me. I also add a packet of gravey mix. This is a keeper.
02/17/2009
This is a recipe my family has been using for years with slight variation. My parents owned a restaurant and they tought the states that the best flavour comes from meat on the bone and so nosotros use beefiness shank for soup. I have never made information technology in a deadening cooker but practice everything in one pot on the stove. Added diced tomatoes. We practise take meat out one time it is tender, dice it up and go on on the side to add back in later. Veggies get cooked in the meat goop to impart flavor into them too. We pour the soup over a pocket-size amount of tiny acini de pepe pasta which is cooked separately and placed in the bowl first. Every bit most restaurants, my mom ever put a tiny dollop of butter on the pasta before the soup goes in. With some bootleg bread, it doesn't become whatsoever better than this!!
11/06/2005
Splendid! A rich, hearty, soup that was DEFINITELY improve the second 24-hour interval. Side by side time I won't even plan to eat it for dinner the first day--so worth the wait! My tweaks: one) I pre-cut the meat into bite-sized pieces and browned it in modest batches in a skillet (large batches become too soupy). 2) Next, I sauteed the onion in the aforementioned pan. 3) I omitted the frozen veggies and doubled the carrots and celery. 4) I used 4 (14 oz) cans of broth. five) I substituted canned diced tomatoes for the stewed. 5) I dumped everything into the crock pot at in one case along with the browned meat and onions and, every bit per others' suggestion, added the barley during the last hour. It didn't plump fully, so next time I'll add information technology during the concluding ii hours. The soup needed eight hours on low in order to cook the carrots. I froze 2 1-gallon Zippo-Locs and withal had plenty left for a total meal!
11/12/2006
Cooked in the deadening cooker. Browned beef first than transfered. I made some changes to this to requite a little more flavor,you lot can use stew beefiness in identify of the roast besides. I added pearl onions, marjoram, thyme,2 tbs. worchestire sauce, beef base of operations (I kept calculation equally cooking) a little basil, garlic pepper, I used alot of garlic. I used ii pints of my (self) canned whole tomatoes. I likewise added one 1/2 cups of barley. My whole family unit loves this soup, All the additions fabricated information technology taste like a gourmet soup at a eating place.this is the second time I have made this.
11/12/2002
I followed the advice of some other reviewers and crocked all but the barley and bay leafage all day, for simplicity'due south sake. I've made it twice now with rave reviews each time, this is definitely a keeper. Thank you for posting!
05/29/2003
This recipie is *wonderful.* I make large batches of it and keep it in the freezer in meal-sized portions. I did utilize the extra beef goop that others suggested (8 cups) since when I put the barley straight into the soup to cook, the barley would accept soaked up a lot of the existing broth. I also added an eight-ounce can of tomato plant sauce. I added some thyme, basil, oregano and a splash of Worcestershire sauce. Fabricated the unabridged thing in my 18-quart electric Nesco roaster. It took 12 hours all in all (including cooking the beefiness first). I put the barley in thirty minutes before the soup was done. Thank you, Margo!
01/22/2006
Afterwards reading the other reviews, I made the recipe exactly and altered it after. I wanted to come across what it was like the manner information technology was written. I found it quite bland and very thick. I added ane pkg. of Lipton Onion Soup Mix with three cups of water, one tsp. oregano, one tsp. basil, one/4 tsp thyme pulverization, 2 tsp. worchestershire sauce, and some black pepper (probably nearly 1/4 tsp). Adjacent time I would cut the meat up beforehand. I likewise would employ less meat - probably well-nigh half the corporeality. It was more like a stew and yet not every bit proficient every bit a stew because of the "soupy" nature and because the meat was strings instead of cubes. I would try it over again with some alterations, but I likewise would just add everything into the crock pot later on the meat was cooked instead of using two pots.
07/xix/2002
Excellent! I felt the recipe needed a little more than barley. I also added a couple potatoes and shredded some other to thicken the soup.
01/09/2012
I didn't have fourth dimension for a slow cook meal, so I did it stove top. I doubled the stock and barley and left out the frozen mixed vegetables. I sauted the meat, then the onion, carrots and celery then dumped in the rest of the ingredients. Also added some garlic. Fabulous. As it is written in that location are far also many veg, not enough broth or barley.
02/22/2006
This recipe e'er turns out well, and it'southward one of my favorites to make and freeze to have on paw when I don't have time to cook. I do cook the meat outset in the tedious cooker, and then chill the juices in social club to skim off all the fatty; return the beef juices back to the soup. Also, I substitute iii cans (or more) of low-sodium beefiness broth for the water & bouillon. I liked the suggestion from others who added Worcestershire; I used about 2 teaspoons. Good condolement food!
11/02/2011
Very good, I did tweak a scrap though. ane) I cubed and browned the chuck later trimming most of the fat to arrive healthier. two) I used canned veggies except for corn, considering that is what was handy. 3) I did not add carbohydrate, and did non miss it. I did not add beefiness bouillon, or water, as I used fatty free beefiness broth instead. 4) I used more beef broth (near four cans), which I am glad I did since otherwise this would take been a stew, and I adopt soups. Tossed everything in after I browned the beef in a pan, and let information technology get for about 6 hours (4 on high, 2 on low). I actually enjoyed this though, and will brand information technology over again for certain!
03/01/2003
I read the reviews and decided to use ii lbs. cubed stewing meat. I put everything into the slow cooker except the barley and bay leaf. I also put in two med. size potatoes and 1 tbsp worchestire sauce. I used about 1 ane/2 cups of peas and 1 cup of green beans (frozen) instead of the mixed veggies. I Have a 4 quart slow cooker, the soup was right to the peak and was bubbling over a few times. I cooked this on loftier because information technology seemed to accept hours to become going. I left it on high for approx. 7 hours. If yous have a huge slow cooker and there is lots of room leftover and so I would cook this on low for effectually 5 hours. I think I demand the half-dozen quart cooker at present so I tin increment the size of this soup, information technology is excellent according to my family unit, and I think then to. Served warm buns with it. Michele, ontario, canada
01/30/2011
This is a special recipe ! I make a swiss steak the day before, sauteeing information technology in flour and covering it with stewed tomatoes and a can of gold mushroom soup). I cook that in an electrical skillet all twenty-four hour period and when it's washed, I accept a moderately large slice off of it and save to make this soup the side by side twenty-four hour period ! I , too apply beefiness broth and h2o with 1 bouillon cube per cup. Tomatoes and green chilis are wonderful and all the spices you lot love ! We swallow this in bread bowls and sprinke the top with fresh parmesan. Lovely , nutritious and ever and then satisfying !
eleven/16/2005
I tried this recipe considering it was a crock pot recipe and information technology was wonderful. I accept to say this Volition Exist my vegetable soup recipe from now on. I had a friend'southward Female parent pass recently and I took this to the funeral abode for the family to snack on during the showing and anybody raved about this soup. Information technology'southward definitely an easy comfort food that seems like you've spent hours preparing. The only affair I did unlike was added worchestershire sauce and sprinkled a steak seasoning to the stew meat while information technology was roasting. The meat was so tender and falling apart. Also I didn't have stewed tomatoes, and so I used petite diced tomatoes with garlic and olive oil, they worked perfectly. Thanks for sharing this recipe!
10/05/2001
This was the easiest meal I've ever made! I cutting upward the chuck along with all the veggies, threw them in the crockpot, and cooked for 12 hours. I added the barley the last hour of cooking. YumYum! Must serve with cornbread! I did omit the oil; I didn't miss it.
03/14/2010
Deserves 5 stars for ease and flavor. When I made this, still, I did some alterations based on what I had bachelor and some preferred cooking methods (reduced recipe in one-half). Used i.25 pds beefiness stew meat. Browned each piece till it had a roasted wait to it, then dumped them in slow cooker. Sliced a humongo onion up into one/ii inch pieces and using same pan, sauteed those until golden, added to slower cooker. Cut up 2 large fresh carrots (oblong shapes), two stalks of celery (regular 1-four inch slices), and ii large russet potatoes (peeled and i inch cubes), four smashed cloves of garlic, and added to pot. Used ii cups of cartoned, low sodium beef broth. Cooked on low for 4 hours; tasting good. Added about i cup frozen corn and ane cup frozen peas and the residue of the goop in the carton, and heated it hot again. It looks colorful and gustatory modality great. Its a soup, not a stew...decided to not add together whatsoever tomatoes or flour to thicken. Just a simple beef and vegetable soup. Did not add sugar because I didn't use canned tomatoes. Barley would be awesome, simply I used potatoes and so no barley in this batch. Next time :) I believe the key to my good soup was browning the meat and the onions before they went into the tiresome cooker. Would have washed the carrots too, but I got lazy. Slicing them into ellipsoidal shapes, similar one inch pencil pieces?...fabricated for nice visual dissimilarity. Pretty...and tasty. :)
05/27/2014
Very expert! Healthy and Filling! I did this all in the crockpot...did the meat get-go ( a steak that needed to be used up and some venison pieces) Near the last 2 hours, I added the barley and a can of mixed veggies. So mine was more like a stew, a ton of meat, and pretty cheap because I needed to apply up that tin can of mix veggies. I chopped my meat into seize with teeth size pieces....steak will hold its shape in the crockpot and became real tender after 4-5 hours in the crockpot! Served with corn mufins...great Super Bowl meal!
04/02/2004
fabulous recipe! i put all of the ingredients i desire into a pot (2-ii.five lbs. cubed chuck roast or beef stew meat, pkg frozen mixed vegetables, 2-iii cubed potatoes, chopped onion, chopped stewed tomatoes or diced tomatoes, bay leaf...), and i add ane loving cup barley about 45-60 minutes before serving. as suggested by others, make certain to double the beefiness broth if yous plan on increasing the amount of barley in the recipe - 8 cups water & 8 beef bouillon cubes. i highly recommend adding more barley! i put everything into a pot because it cooks a lot faster (about 3 hours) and i'thou a stay-calm mom who is able to spotter information technology. on the stove or in a crockpot, this is a delicious soup. everyone loves it, fifty-fifty kids!
xi/05/2007
Yum - this is a winner! I followed reviewers advice and threw everything into the crock pot except for the barley, cooking it on high for 5 hours, adding the barley during the last hour. I left out the frozen vegetables, adding a few more than carrots and a tin of corn instead. I also added thyme, basil, oregano and about 1 T. of soy sauce to requite information technology more flavor. Upwards the barley to three/4 cup (one/2 is too little and i is too much). With these changes it's fabled.
02/26/2007
This soup was a hit with my kids, who never were big fans of vegetable soup. Even my 13-year-erstwhile had a 2nd helping! I used a iii# roast simply probably could have reduced to a ii# and also added beef broth since I like my soup less thick. Very overnice blend of flavors and makes enough.
01/17/2011
This was excellent! I made some changes because of time and ingredients. First off, I made this on the stove. I used beef broth instead of the h2o and bouillon. I added more carrots and celery, and some cubed white potato. I did not use the frozen mixed veggies, just I did add about 1/2 a pocketbook of frozen green beans towards the end. The gustatory modality of this soup was really good, and information technology was really hearty. It's a little time consuming, cutting the meat and chopping the veggies, just it was worth every second!
09/27/2003
Cheers for a wonderful recipe Margo! My family loved it. I did cook the roast first in my crockpot with a can of beef goop and left out the bay leaf. Also I didn't utilise the carrots since they came in the pocketbook of frozen veggies that I bought. I precooked the barley and added to the soup after so as to not soak up the juice. This made alot of soup and I was able to freeze a basin for some other fourth dimension. Will definitely make this recipe once more. Oh yeah, I also added 2 tsps. of worchestire sauce to the soup too. Delicious!!!
10/22/2011
First-class soup, but following other reviews I did modify it a little bit!!! I used Angus Beef already cubed in place of the chuck. I did not use the frozen vegetables, just used 3 small potatoes cubed with the skins on, 3 small parsnips chopped, scattering green beans chopped, handful of peas, 1 medium onion, 3 stalks celery, and 3 carrots. I sauted the vegetables for about five minutes before throwing all ingredients (apart from the barley) into the crock pot. During the last 60 minutes, I added the barley. Cooked for viii hours in total. This was so delicious, my family loved it!
12/12/2005
Nosotros had this soup last dark for Sunday supper. Incredibly good! Instead of the 2 step process and changing pans nosotros boring cooked the meat as chosen for in the recipe then added the rest of the ingredients to the crockpot about two hours before it was supposed to exist done and it worked out simply fine. We did add more water to brand it "soupier" and added a splash of cherry-red wine. With a glass of wine and a skillful sour dough bread a very yummy and filling meal! Thanks Margo!
01/16/2011
By far the best recipe for beef barley soup I've ever made! Hearty and flavorful- warms you lot upwards on a cold day! I added chopped green onions also equally yellowish onions and two tsps. of a jar of liquid spices called sofrito and its succulent!
04/ten/2002
I thought this soup was great, I did alter it a little . I used fresh carrots, onions, frozen light-green beans and corn, and put the stewed tomatoes in the blender so the kids would eat them.forgot the bay leaf.I would definatly recommend this delicious recipe!!
04/fifteen/2004
Human was this keen. I added 2 cans of new potatoes, 1 tsp each thyme and oregano, and 2 Tbs worchestershire. I was a little leery about adding the barley in with the beefiness, it seemed too dry in the crock pot to soften the barley upward. But information technology was fine, the meat gave off enough liquid to practice the trick. The soup was thick and had a nice steaky taste, ameliorate than most I've had in restaraunts. So great to know how to make it at home now! A wonderful recipe.
12/03/2011
I made this to utilise upwardly some leftover pot roast, and so I went about this a little differently. Showtime I cooked the barley in beef goop. So I sautéed the carrots, celery and onion for about five minutes in about 1 T. of oil. I added beef broth (rather than the water and burgoo), the bay leaf, tomatoes and black pepper. I simmered this until the veggies were tender, and and so added the cubed pot roast and the cooked barley. At this point my soup looked pretty chunkie, then I opted non to add the frozen mixed vegetables. Very proficient! And a great way to use upwards all my leftover pot roast! I will be making this i over again!
01/04/2006
This was a very flavorful, hearty stew. I cut upwards the meat before putting it in the crockpot. I was concerned at that place wouldnt be enough broth for the barley to cook in, merely there ended up being enough produced by the meat. I added more than beef broth than called for, and rather than simmering it all on the stove, put it all in the crockpot on high for approx. 30 mins. at the finish. I will definitely make this recipe again.
02/18/2006
What caught my attention about this recipe was cooking the meat commencement in a slow cooker. I said to myself, at present why didn't I think of that? But then I'm thinking why go to a pot on the stove, why not melt it all in the wearisome cooker? Then, I did. I cooked the meat for several hours first and and so added the other things the recipe called for. I did add potatoes, green beans, corn and lima beans instead of the mixed vegetables. Information technology turned out wonderfully. A overnice recipe for a cold snowy twenty-four hour period!
ten/09/2003
Similar everyone else, I inverse a few things to use what I had on hand. I cubed a round steak instead of using a roast. I put everything in the slow cooker except the barley and cooked it all twenty-four hours. I added the barley about one 60 minutes earlier serving time. Fresh turnip and cabbage adds a nice flavor. Another trick of mine is to save the h2o when I eddy potatoes. I added murphy h2o instead of the h2o in the recipe. It adds more season and vitamins.
07/28/2011
Wonderful! I doubled the broth added some extra spice (parsley, basil, and a small-scale corporeality of chilli powder) I used corn instead of the mixed veggies and added a small can of diced green chilis.
09/xiii/2011
This soup was perfect tonight! I used one.v lbs of beefiness shank instead of beef chuck. It was what I had on hand at the fourth dimension plus my family was sick. I seasoned the shank with hawaiian sea salt and black pepper and seared in a pot with a 2T of olive oil. I was looking for a nighttime brown coloring on the meat for both sides. I added 4 cans of beef broth and simmered for about 4 hours. I omitted the sugar, beefiness bouillon cubes, water, stewed tomatoes, and frozen vegetables. After 4 hours of simmering the beef shank and it was tender, I took it out and fix it aside. I added fresh vegetables using 4 carrots, chopped, half a zucchini and celery, diced, one-half of an onion, chopped, two garlic cloves and i bay leaf to the pot. I cut up the beefiness and added it back in the pot along with the broth and vegetables. An hour earlier serving, I added 1/ii cup of pearl barley. Everything seemed to come together nicely and then I removed the bay leaf. It was then that I seasoned it again. I added frozen sweet peas, turned off the stove, covered it with a lid. The soup was so flavorful and comforting! Merely salt, blackness pepper, garlic, and the flavors from the beef basic all add to the wonderful tasty soup. The meat is fork tender and melts in my mouth. The vegetables are soft and the barley cooked perfectly! Since I didn't utilise the cooking method intended in this recipe I rated this 4 stars, otherwise it would take been a v stars. I serve with, "Grandmother'southward Buttermilk Cornbread," too from this website.
05/02/2011
Good, only not great. Tasted more like polish gulumpke with out the cabbage. Was actually thinking that if I make it again, I will add shredded cabbage. Also, the barley soaks upwards all of the liquid and you accept to add alot more than.
12/29/2010
Very good. I forgot the barley and just dumped everything in the slow cooker and it was succulent.
10/29/2002
We enjoyed this soup final night. Now that the temperature hither in the "Windy City" has dropped, it was welcomed. I merely had frozen peas to add (vs. mixed veges) but nobody seemed to observe. Next fourth dimension I'll double the goop as the barley seemed to consume alot of it. Thank you Margo, this hit the spot!
02/04/2011
I've made this a couple times and nosotros really liked it and information technology's simple.My kind of recipe.It too freezes well.Cheers
01/16/2011
A nice hearty soup for a common cold norther wintertime night. I served this with crusty bread and a prissy green salad. Excellent recipe!
03/21/2002
Very good soup. It was a hit at our church's Family unit Night Supper! I trimmed, boned and cutting the roast into seize with teeth size pieces earlier dull cooking. This shortened the cooking time.
01/eleven/2007
I felt 3 lbs of meat was too much for this size recipe, so reduced it to half. Also excess fat needs to be trimmed. At that place is no need to saute frozen veg so those were added last. Need to specify NOT quick cooking barley (I don't use it, but it'south the reason others had soggy barley.) It is MUCH better cooking all day. Reheated is even better. Too, leaving the bayleaf in all twenty-four hour period til the finish gave a better flavour (had to add one the 2d 24-hour interval because it wasn't enough per instructions given.)
01/10/2011
fabulous! however....per reviews i did add worcestire sauce, used fresh tomato instead of canned, 1.5 lb stew meat, did not sautee veggies, added 3 diced potatoes, 9 oz. corn instead of mixed frozen veggies, 4 cups beef broth instead of h2o/boullion, and 1.5 cups barley. i put EVERYTHING except salt and barley in a crockpot (depression) for ~ix hrs (quite enough). per recommendations, i waited until 20 minutes before dinner time to add barley. nope; yet VERY FIRM. turned pot up to high for another 25 minutes...nonetheless firm...i say later nine hrs in pot on depression add together barley and plow upwardly to high for 1 hr.; that'due south what worked for me....with these modifications it was DELIGHTFUL!!!! i will brand this so many more times....
01/20/2006
Very tasty! Afterward I cooked the meat according to the instructions, I threw information technology, along with all the other ingredients back into the crock pot and cooked it all for 5 more hours on low. The only downside to this was that it got besides thick. I had to add 2 extra cups of beef broth. Delicious!
01/06/2009
Good hearty soup! Perfect for cold winter evenings. I made a few changes, merely cypher major. I used 2 lbs of stew meat, which I floured and browned first. I also used 2 cans of beef broth rather than the water and bouilon. I added 1 can to the browned meat and let that simmer till the meat was tender. I then added the sauteed veggies, 1 can stewed tomatoes and 1 8 oz can tomato sauce,barley and spices. I too added a few dashes of worchestishire sauce. Simmered on the stove for virtually 1 hour. Succulent!! My picky husband even gave it the thumbs upwards.*Update..My very finicky husband loved this soup so much that I didn't get any of the leftovers!! He ate information technology all!! WOW!! Truley a bully recipe. Thanks so much for sharing.
03/11/2011
I loved this recipe! I fabricated it in the crock pot and simply threw everything in on high for five hours, just added the barley (quick-cooking) and salt in the last hr. I idea it ended upwardly a fiddling too salty, so I'll cut dorsum on that, only otherwise I will brand this over and over once more. Thanks for the great recipe!
03/05/2003
Loved this! Used the beef and juice from the Easy Wearisome Cooker French Dip (which is also on this site) and added some red wine and chicken broth, herbs and seasonings. Cooked the barley separately. Sautéed the vegetables(added broccoli, mushrooms, onions, garlic & a footling lite soy sauce). Added the barley and vegetables to the meat and broth mixture with some finely chopped cabbage, raw carrots, broccoli slaw merely long plenty earlier serving to become them all hot merely so that each vegetables & barley would still have a good texture and separate flavour. Thanks for this recipe Margo. This recipe stands on its ain and doesn't need any changes. I only used what I had and it was all the same delicious!
03/ten/2005
INCREDIBLE & BEAUTIFUL!!! I have been making the aforementioned vegie-beef stew for 4 years, and it was always good, but I will never make it again! The beef in this soup was very tender and succulent. I didn't have whatsoever barley, so I omitted that and used two medium cubed potatoes instead. Instead of frozen, I used canned corn, green beans, and peas. I halved the amount of stewed tomatoes (husband doesn't like them), and it was perfect. As well, I like more than broth in my soup, and so I added 2 cups of water and two cubes of bouillion. Served with cornbread. Could not have been ameliorate, and the colors made a cute presentation!
01/19/2011
This came out wonderful. I used more onions and also more than carrots. Really went over super. Thanks so much for the recipe.
xi/08/2002
All around, this recipies was pretty good. My husband LOVED it. I did not use a slow cooker and I used left over roast beefiness from our dinner the night before. Information technology was a fantastic fashion of using up the left overs. The meat was very tender and the soup had a nice flavour. Information technology is a very thick and filling soup, definetly to be served as a repast at dinner. I will probably make this soup again with leftover meat again, I really don't retrieve it would be worth the fourth dimension to melt a whole roast just for the soup.
06/01/2014
Absolutely delicious! Everyone tweaks it to their liking, here'southward what I did! I browned 1.5 lbs of stew beef, one-half an onion and tbsp of Worcestershire sauce. And then I fabricated 2 cups of wylers beef boullion/2 cubes and threw information technology all in the crock pot and set it to high. I also added pepper, half the can of stewed tomatoes and 2 chopped upward garlic cloves. I cooked it for virtually 3 hours adding another nuance of Worcestershire in between and the bay leaf. I cut up all the veggies, four carrots, 4 celery stalks, i/iv cabbage, scattering of green beans and broccoli, no frozen veggies. I sauted them all in two tablespoons of extra virgin olive oil for about 6 mins and prepared another 4 cups of wylers beef boullion. I fished out the stewed tomatoes that didn't fall apart, cut them up and threw everything in the crock. I also threw in one-half a fresh jalapeño, another bay leaf and a whole garlic and a loving cup of pearled barley. This soup is then yummy had to write my review! Thanks for the recipe!
01/fifteen/2006
Delicious! I had never made a beef soup from scratch, and this was relatively easy and VERY tastey! My two young brothers-in-constabulary LOVED it.
ten/xix/2002
This soup is outstanding. The whole family enjoyed it. Took the suggestion of putting the tomatoes in the blender - kid friendlier!
ten/09/2011
This soup is so good! This is a very hearty soup. I Will reduce the amount of veggies and increment the liquid side by side fourth dimension. Information technology has such a wonderful gustatory modality, thanks for sharing.
10/xix/2008
I cutting the recipe by half and used beef stew meat. I did not use a crock pot (since I don't like beef that falls autonomously...similar when cooked in a crock pot). I browned the meat in a pot and removed them along with the juices. I sweated chopped carrots/celery/onion in a the same pot, and then I could get all the leftover brown bits. I then added the barley, beef with juices, canned tomatoes (juice included), frozen corn, a teaspoon of Italian seasoning, 1 cup h2o, 1 tin can beef broth and allow everything simmer for 45-lx minutes or until the barley was washed. This turned out very hearty and tasty. I liked how the stew meat kept its class and had some texture nevertheless. Volition brand this again.
04/23/2007
I just fabricated this soup today and my family loves it! Even my picky kids had seconds! This is a keeper!
01/12/2010
I idea soup was excellent. Ii suggestions: when adding the barley to the crockpot, add some hot goop, at least a loving cup - that way the barley doesn't soak upward the fatty from the roast. I let the barley mixture sit in the refrigerator overnight and was able to have all of the fatty off the peak once it solidified. I would also utilise diced tomatoes, simply because my married man doesn't similar whole tomatoes, and also I needed to add together more h2o and bouillion, otherwise it would accept been porridge similar. Fantastic recipe, volition make again for sure. I used pearl barley, only my uncle told me I should have used pot barley, anyone else take a recommendation? The recipe makes a lot, I take 3 containers that I take frozen for quick meals at a later on engagement.
01/03/2012
As recommended by other reviewers, I used stew meat that I cut into smaller pieces. I cooked the soup for 10hours on low, added the barley, and so accidentally left the crock on warm overnight. Information technology still tasted superb! I also added a dash of Worcestershire.
02/03/2007
This is an exceptional soup! Very piece of cake also every bit delicious. I have made this soup several times now and my family never tires of it. I exercise use beef broth instead of the h2o and bouillon, and practise not bother with the additional vegetables, equally the frozen ones are sufficient and makes the recipe even easier. Serve with a loaf of crusty bread!
03/01/2006
This is a smashing tasting recipe nosotros'll be making for years to come. I added all the ingredients listed at the commencement, turned the crockpot on low, and let it go until I got abode in the evening (about eleven hours). I removed the bayleaf, skimmed the fat off the elevation, and shredded the beef and put information technology back in the pot. The soup was nonetheless pretty greasy, and so side by side time (time permitting) I'd like to cool it completely before shredding the meat, and pull the fat off the pinnacle when it is solidified.
01/07/2011
This was fantastic. I did throw everything in to cook all day, save for the barley - which I threw in about xc minutes before we ate. (Hubby was 30 minutes late home from work.) I also removed the salt completely and replaced with a couple teaspoons of cayenne pepper and a splash of Worcestershire Sauce. It gave it a actually prissy flavor and kicking. This was also fifty-fifty better as leftovers!
10/09/2007
This is SOOOO good! Its a shame that nosotros've been having an Indian summer here in Jersey.. this is the perfect fall soup! And its actually more like a stew..prissy and thick..sticks to the ribs! I made this in my crock pot. I used a large can of Beef Broth instead of bouillon.. the broth measured to about 5 cups, so I upped the barley to i cup. I didn't have a pocketbook of frozen mixed vegetables, so I subbed some frozen peas which worked out actually great. I used stew meat instead of the roast and it was just fine. I too added the barley in at the very kickoff and it wasn't mushy at all. I prepare my crock pot on high for 7 hours and it turned out simply perfect. I volition definitely make this over again.. especially when its nice and chilly out!
09/25/2000
Has a wonderful sweet gustatory modality. I could hardly believe when my 2 year erstwhile asked for seconds!! Very hearty and filling. You'll want to freeze some because it makes a lot. And be sure not to omit the barley, information technology really makes this dish.
10/23/2003
I've been using this recipe for a couple of years now. This is the best Fall meal anyone has always devised. I cannot believe the requests I've gotten for this the last couple of years. This is, quite possibly, the best soup ever created. I put a touch more barley in it and make information technology more of a stew, merely still alot of liquid. Oh, my God, thank you to the original maker of this soup. It's go a staple on Super Basin Dominicus for u.s.a.. And, I make information technology just most at present, belatedly October, to tease our friends and family. This is simply a bang-up meal, and thank yous, whoever posted it commencement. It's the best.
12/07/2005
WOW!! Next fourth dimension I will increment the both by 1-2 cups. It was FANTASTIC - even better the second mean solar day. Great mode to use upward all those left over small bags of frozen veggies in the freezer.
12/03/2011
I am just about to do the final 20 minutes of cooking and all I have to say is that even if this is the best tasting soup to e'er cantankerous my lips it volition never be made once more. It was far too much work and the measurements too vague... what size carrot/celery/onion (1 cup worth, 2 cups??????) Plus, I shouldn't need a slow cooker AND giant stock pot to make a soup. Wow, took a quick taste examination for salt and pepper, totally overwhelmed past tomatoe at present I run into why the sugar! Sorry.
01/27/2002
This is the all-time Beef Barley Vegetable soup I have always made. It is easy and extremely tastey!!! Shared with friends and family and everyone loved this soup. I HIGHLY recommend! KAS
10/08/2013
ive used this recipe as a base to go from..but this is by far the best one to do this with!! I don't put in any frozen veggies or tomatoes or saccharide..i utilise carrots, celery, red onion an add 2 pkgs of the onion soup mix, lotsa pepper, lil paprika..excellent soup! thanks fer posting! definitely a go to-er..
01/x/2011
I followed other reviewers and put everything in a crockpot at once but added the barley (doubled amount) during the concluding 60 minutes. I as well added cubed potatoes at the beginning. I would have given this more stars if the recipe called for more seasoning. I didn't follow the advice of others who suggested adding thyme and oregano but I wish I did. Otherwise this a adept, hearty soup.
12/29/2002
This was fantabulous! It took time to cook and certainly filled a 6-quart slow cooker to the top! Very dainty for a crowd or when leftovers are desired. I did make a few changes, based on what was on mitt: used leftover beef which had been cooked in a sauce on the sweet side so did not add sugar nor oil; used 1 c. barley and added 4 cups additonal beef goop; added fresh thyme sprigs and used ii bay leaves. Definitely a keeper!
08/14/2012
Absolutely the best vegetable beef soup I take ever made!! I stayed pretty true to the recipe. I had a hot grill available the night before I was going to brand this soup, so I seasoned the chuck roast with salt & pepper and seared information technology on both sides on the grill. I placed the roast in the bottom of the crock pot and added all ingredients except the barley and placed in fridge overnight. I left the carrots & celery in larger chunks and so they would not break downwardly. I placed the crock in the pot and set information technology to low earlier going to work the adjacent morning. When I got home about 9½ hours after, I removed the chuck (it was in four large pieces) and added the barley. While the barley was cooking, I shredded the beefiness. Information technology was cooked perfectly, fork tender and moist, but not falling apart and the vegetable in the larger chunks were tender without disintegrating. I added the beef back to the pot and dinner was ready! Thanks for the corking recipe!!!
01/30/2005
This is crawly. I make some changes... I throw the meat into a crockpot, add together all the veggies and broth.... everything except the barley. Then I melt it on low for about nine hours. Turn the crockpot off, add the barley, replace the lid and allow it sit for another hour... PERFECT everytime! I too add a lot of crushed ruby pepper flakes on pinnacle of the meat and this gives information technology a lot of spice, which nosotros like.
ten/31/2011
Great soup! I threw all the ingredients together in crock pot and cooked for 10 hours similar another reviewer suggested. I added barley during last the 1/2hr. Perfection. Thanks!
10/23/2003
This was a wonderful, flavourful soup! I used 2 lbs of stewing meat and threw everything in the crock pot. I only had a 19oz tin can of tomatoes (which I whizzed with my hand blender), and added half a can of tomato sauce to make upwardly for information technology. The soup was rich and hearty, and was perfect for a cold night. I think I'll add more than barley adjacent time, merely other than that, no changes necessary. Cracking recipe.
08/24/2005
A shortcut to this recipe is to employ your pot roast leftovers from dinner. The slow cooked beef flavor, the seasoning, the carrots and potatoes and onions, are all at that place already, with their fantastic slow-cooked flavor. Just add barley (and necessary liquid for information technology to cook in),tomatoes, and add additional frozen vegetables like peas or mixed veggies. Instead of sauteeing celery, y'all can sprinkle in celery seed. Simmer according to directions on the barley. This is a no-sweat supper for sure!
03/01/2003
This was but like Mom'south. I added shredded greenish cabbage, extra boullion and some extra water. It was still thick, more than similar a stew. Just how I like it.
12/06/2001
information technology was crawly i accept 3 girls ii of which are very picky they wouldnt eat it (male child did they miss out!!!)our 2 yr old loved it she doent eat annihilation either. we cooked it up in a stock pot instead of a crock.. replaced the tomatoes with two cans beef broth and iv beef boullion cubes and i love barley so i made it with 1 1/2 cups. and a half tsp. pre crushed garlic a picayune bit of ingrediant swapping simply information technology was fantastic and like shooting fish in a barrel to make the hubby made as i sat at the tabular array and dictated.... it was fun
02/nineteen/2001
I Really liked this recipe! I cooked the meat equally directed then took it off the bone. Put all the other goodies back in the crockpot and cooked it on low for another iv hours. Deepened the flavor. I will surely make this over and over again! Thank you Margo!
09/18/2010
This soup is crawly tasting. My husband even commented on how great it tasted. Information technology takes a lot for him to practice that. I followed the recipe equally written originally.
03/03/2011
Exactly what I was looking for--yum! I made the stove top version (about 3 hours total), and the only reason I didn't give 5 stars is that the recipe needs more liquid or information technology's more of a stew. Here are a few things I did for ease and preferences: cut up chuck roast, brown in olive oil add onion, garlic & celery & cook 2 min. add everything else just barley omit frozen veggies--add cubed white potato & extra carrots less carbohydrate ( only i/2 tsp.) 7 cups beef goop 2 14 oz cans diced tom. (i diced westward/garlic & olive oil) 1 tsp. worsesteshire add barley one 60 minutes out--perfect!
05/30/2011
LOVED Information technology! I did take advice from other reviewers and used stew meat, replaced water & bullion with beefiness goop and skipped the sugar. Also put everything in at in one case and cooked for x hours on low, adding pearl barley an 60 minutes earlier it was washed. The season was amazing and I will be making this again and again. It was and then easy! i was a petty concerned at how thick it was, but it was perfect.
09/22/2014
I got rave reviews from the family when serving this soup! I followed the method of dumping all ingredients, except for the barley and salt into the crock pot, so adding barley and table salt at the end until cooked. Wonderful!
10/thirty/2006
I contradistinct this a bit and it was absolutely fantastic! My husband doesn't like cooked veggies so I was afraid that he wouldn't like information technology, but he loved it! I cooked this on top of the stove for several hours. Showtime, I left out the frozen veggies. I used iii lbs of stew meat (did not chocolate-brown) instead of the roast. I increased the broth using 4 cups of ready-to-use Swanson's Beef Broth, i 10.v oz can of Campbells Beef Broth double-strength (did not dilute), and one xiv oz can of Swanson Lower Sodium beef broth. I also increased Barley & used ii cups of Quick Cooking Barley during the last 20 mins. A keeper!
eleven/06/2003
Wonderful, wonderful, wonderful, wonderful! I doubled the barley and added zucchini and xanthous squash. This i'southward going to go a regular!
03/13/2012
Vivid! I fabricated a few changes (which I never usually practise): one. Took the advice of of another reviewer and seasoned the meat with s&p, then browned the meat first in a skillet with the onion and a few splashes of Worcestershire sauce 2. After meat was brown, threw all the ingredients in the pot together and covered them with water (instead of just 1 cup of water). I did add together the barley separately though. three. Omitted the stock cubes and oil 4. Added five bay leaves 5. Added 1/two teaspoon of oregano, and one/4 teaspoon of chili pulverization It looks like a lot of changes, but considering I left out the stock cubes, I had to compensate them with stronger flavours in other areas. I ended up adding quite a lot of salt and pepper to make up for the absence of the cubes. Anyway, information technology's a fantastic recipe, and lasted me 4 days
09/18/2011
Lovely taste, but be careful with the Barley... I added to much and had gloup!
12/07/2013
This is our favorite soup - I use stew meat and throw everything in the crock pot. (I will add extra veggies if I take them on hand - potatoes, rutabagas, etc) Make some fresh bread and we have a favorite meal for the cold Wisconsin nights!
01/14/2011
Neat season. I followed the amended recipe, and it turned out wonderfully. The only change I'll make adjacent time is to add some other pocketbook of vegetables.
10/17/2004
This was delicious. I used stew meat, beefiness broth, and less barley. I threw everything in the crockpot. Added the barley and veggies about ii hours before it was washed.
12/13/2006
my changes: used merlot instead of water. used beef goop, fresh mushrooms, celery & greenbeans. very good soup!!
01/16/2004
Fabricated it for 50 people at work and WOW was it swell! (One guy had four helpings!) Used italian manner tomatoes, boxed beef goop, diced stew meat and canned light-green chilies for ease. fifteen people asked for the recipe including my boss! Left overs are even better. Definite keeper and will make information technology once again and again. Thanks Margo!!!!
Source: https://www.allrecipes.com/recipe/13023/beef-barley-vegetable-soup/
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