Best 17 Nanas Beef Barley Stew Recipes

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.

BEEF BARLEY STEW

Steps:

• Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
• In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
• Add onion and garlic to skillet beef drippings and cook until onion is translucent.
• In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
• Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.

NANA'S BEEF STEW

Steps:

• In a large 6 quart pot, saute the garlic in the oil until tender,then add the stew meat. After the meat browns, add the soup mix, soy sauce, V8 and spices. Bring the pot to a boil then cover. Reduce the heat to low and cook for about an hour or until the meat is tender. Add the potatoes and corn. Cook on medium for about 20 minutes until the potatoes are tender. Add the mushrooms and green pepper ad cook for an additional 5-10 minutes depending on how you like your green peppers. I like mine firm so 5 minutes for me is plenty.
• Great with rice, corn bread, cheese bread or by itself! Can be made in a crock pot - simply put the potatoes on the bottom, then the rest of the veggies, then the meat and the rest of the ingredients - set on 6 hours on high or 8 on low.

NANA'S BEEF & BARLEY STEW

Steps:

• Heat olive oil in a large heavy pot.
• Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
• Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
• Bring mixture to a boil, then lower heat to a simmer.
• Simmer 1 1/2 hours.
• Add carrots and celery and simmer an additional 30 minutes.
• You may have to add some more water at this point.
• Add mushrooms and cooked barley, simmer another 15 minutes.
• Remove bay leaves and serve.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD

Steps:

• Preheat the oven to 275 degrees F.
• Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
• In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
• At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
• Preheat the oven to 350 degrees F.
• Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.

NANA'S BEEF STROGANOFF

Steps:

• Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
• Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
• Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
• Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

CHEF JOHN'S BEEF AND BARLEY STEW

Steps:

• Season beef all over with kosher salt and black pepper.
• Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
• Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
• Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
• Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
• Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

ITALIAN BEEF BARLEY STEW

Steps:

• In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

BEEF BARLEY STEW

Steps:

• Brown meat and onion in oil.
• Put into a deep pan along with the broth, barley, thyme, marjoram, rosemary, pepper and carrots.
• Bring to a boil, reduce heat; cover and simmer for 1 hour or until carrots and barley are tender.
• Add parsley before serving.

ALBERTA BEEF BARLEY STEW

Steps:

• Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
• Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
• Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
• Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

NANA'S BEEF STROGANOFF

Steps:

• Cut meat into very thin strips; trim off excess fat. Brown meat and mushrooms in butter. Add onions and red bell pepper. Combine soup, tomato paste and seasonings; add to meat mixture. Cover and simmer for 1 hour. Just before serving, add sour cream. Serve over rice, sprinkle with parsley.

BEEF AND BARLEY STEW

Steps:

• In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion and celery; cook for 5 minutes. Add the garlic, cook 1 minute longer. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender. , Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

VEGETABLE, BEEF, AND BARLEY STEW

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.

BEEF AND BARLEY STEW A LA BOURGUIGNON

Steps:

• Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
• Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
• Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
• Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
• Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
• Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
• Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.