What Is Best for Beef Vegetable Soup Stew Meat or Beef Tips
09/xxx/2001
Corking recipe! I used stew meat instead of the roast, and used iv cups canned beefiness broth (ready- to-serve kind, not condensed kind) instead of the water and bouillon cube. Cheers to a previous reviewer's recommendation, I put all ingredients except barley and common salt in crockpot and cooked it on low for 10 hrs., then added the barley and salt during the last 20 minutes. This greatly simplified the recipe! (I had hoped it might be done at 8 hrs., simply the veggies were still slightly crunchy, then 10 hrs. is the right length.)
07/25/2004
This is a lovely recipe and hither's an EASY way 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 night earlier and sprinkle some Montreal Steak seasoning on it. The next morning time, put four cubes of beef bouillon, sugar, fresh garlic, crushed tomatoes (non stewed), purse of frozen mixed veggies and the 4 cups of water. (Will probably come to the summit of the crockpot.) Cook on low for 10+ hours and in the last hour or then, add the barley. This is a mainstay at our business firm and fifty-fifty my 14 month old likes it!
01/01/2004
As others have done, I put everything in a crock pot, double the barley, use beefiness goop instead of h2o and bullion, and add boosted veggies (a package of frozen broccoli crowns, 2-3 potatoes, diced, and 2 cans of chopped light-green chiles). I also use stew meat, cut into bite-sized pieces and dark-brown information technology with the onion, worcestershire and footing black pepper before adding to the crock pot. The barley doesn't go in until the last hour. Great recipe, a favorite at home and hunting camp. It is even better on the second and 3rd day.
02/26/2002
I followed some other reviewer's advice and put everything in the slow cooker right from the start. I omitted the celery and carrots equally the frozen mixed vegies were enough. I used a 28 oz. tin can of diced tomatoes and doubled the goop. Information technology was ready after 8 hours. An absolutely wonderful soup! My kitchen smelled swell all solar day long.
03/16/2012
Wow - thank you so much for an excellant base recipe for beef barley soup. i accept been trying for a while to get a beef barley that tastes similar my dear mothers - and zero compared! I used this recipe as a base and information technology 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 (home 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 departure - added thyme / parsley / oregano AND basil. Upped the pearl barley to I Cup - to compinsate for the extra stock. cooked for 10 hours as alot of reviews stated on depression in my crock pot. YUM YUM YUM Y UM YUM! were were licking our bowls clean and i cannot await to consume more! it is perfection!
02/20/2002
This soup was proficient, with some modifications. There wasn't plenty barley, also many vegetables. I recommend scaling the carrots and celery down. Also, like another reviewer, we added thyme, oregano, basil, and worsheshire sauce for some flavour. As well, I would have preferred diced tomatoes instead of stewed, they were hard to swallow with a spoon. But with these slight changes, the soup was delicious and the beef was very tender!
11/12/2006
The was improve then I expected--especially since the directions are so poorly written. I added 2 cans of beef goop to the roast and cooked it on depression while I was at work. When I came abode I removed the roast from the irksome cooker to cool and poured the broth into a large measuring cup to skim the grease. (A chuck roast is actually fatty--good flavour, but you lot gotta drain the grease.) Once the grease is skimmed add water or more beef goop to total the liquid required in the recipe. As well, well-nigh all the frozen mixed veggies in the shop have carrots already in them--apparently yous don't demand to add fresh carrots if they're already in in that location. I ended upward just adding some frozen corn, green beans and peas seperately. This was actually meaty, I guess cause normally I add a pound, pound and a one-half of meat to my soup/stew, and this calls for a 3 pound pot roast. You could use a smaller roast but my family thought the actress meat was the best part.
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 olfactory property was awesome, and its full of veggies, which is skillful for the kids.Cheers for taking the time to postal service this peachy recipe.
12/22/2006
Succulent! I added 1/2 loving cup scarlet wine as suggested by other people. I only used 1/ii the bag of mixed veggies and a two pound roast and information technology turned out very hearty with plenty of meat. The flavour was succulent and it was more than like a stew than a soup. But add more goop if yous want information technology more soupy. I volition definitely make it again and I'm e-mailing the recipe to friends! Thanks!!!! P.Southward. My pet peeve is when people alter the recipe and rate information technology poorly - read the reviews of the poor ratings on this recipe and yous'll notice that they didn't follow the recipe so they shouldn't have reviewed it in the first place!
12/27/2002
Threw the all the ingredients in the crockpot except the barley from the start. Cooked for 12 hours on low and added barley for the last half 60 minutes on loftier. This was very good. Easy and hearty for the winter!
12/13/2002
I'm on my third fourth dimension making this soup & we dear it. The just difference is that I cut the meat before I cook information technology (I've used a roast & round steak), and added a tin can of beef goop while it cooks in the slow cooker. I just add all the veggies into the crock pot towards the end, a don't saute them, it tastes the same to me. I also add together a package 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 u.s.a. that the best flavor comes from meat on the bone and then we use beef shank for soup. I take never made it in a slow cooker but do everything in one pot on the stove. Added diced tomatoes. We practise take meat out once it is tender, dice it upwardly and go on on the side to add back in afterwards. Veggies get cooked in the meat broth to impart flavour into them equally well. We pour the soup over a small amount of tiny acini de pepe pasta which is cooked separately and placed in the bowl first. Every bit almost restaurants, my mom always put a tiny dollop of butter on the pasta before the soup goes in. With some homemade bread, information technology doesn't get whatever improve than this!!
eleven/06/2005
Splendid! A rich, hearty, soup that was DEFINITELY better the 2nd 24-hour interval. Next fourth dimension I won't even plan to eat it for dinner the first day--so worth the expect! My tweaks: 1) I pre-cut the meat into seize with teeth-sized pieces and browned it in small batches in a skillet (big batches become also soupy). two) Next, I sauteed the onion in the same pan. iii) I omitted the frozen veggies and doubled the carrots and celery. four) I used 4 (14 oz) cans of goop. 5) I substituted canned diced tomatoes for the stewed. 5) I dumped everything into the crock pot at once along with the browned meat and onions and, as per others' suggestion, added the barley during the terminal hour. It didn't plump fully, so side by side time I'll add it during the last 2 hours. The soup needed 8 hours on low in order to cook the carrots. I froze two 1-gallon Nil-Locs and withal had enough left for a full meal!
eleven/12/2006
Cooked in the slow cooker. Browned beef showtime than transfered. I made some changes to this to give a little more flavor,yous can use stew beef in place of the roast besides. I added pearl onions, marjoram, thyme,2 tbs. worchestire sauce, beef base of operations (I kept adding equally cooking) a lilliputian basil, garlic pepper, I used alot of garlic. I used two pints of my (cocky) canned whole tomatoes. I besides added ane i/2 cups of barley. My whole family loves this soup, All the additions made it sense of taste like a gourmet soup at a eating place.this is the 2d fourth dimension I have fabricated this.
11/12/2002
I followed the communication of some other reviewers and crocked all but the barley and bay leaf all day, for simplicity'southward sake. I've made it twice now with rave reviews each time, this is definitely a keeper. Thanks for posting!
05/29/2003
This recipie is *wonderful.* I make big batches of information technology and keep it in the freezer in meal-sized portions. I did use the extra beef broth that others suggested (8 cups) since when I put the barley direct into the soup to cook, the barley would have soaked up a lot of the existing broth. I also added an viii-ounce can of tomato sauce. I added some thyme, basil, oregano and a splash of Worcestershire sauce. Made the entire thing in my 18-quart electric Nesco roaster. Information technology took 12 hours all in all (including cooking the beef first). I put the barley in 30 minutes before the soup was washed. Thanks, Margo!
01/22/2006
After reading the other reviews, I made the recipe exactly and altered it afterwards. I wanted to see what it was like the mode it was written. I found it quite bland and very thick. I added 1 pkg. of Lipton Onion Soup Mix with 3 cups of water, 1 tsp. oregano, ane tsp. basil, 1/4 tsp thyme pulverization, 2 tsp. worchestershire sauce, and some blackness pepper (probably nigh 1/four tsp). Next time I would cut the meat up beforehand. I also would use less meat - probably about half the corporeality. It was more like a stew and even so not equally good equally a stew because of the "soupy" nature and considering the meat was strings instead of cubes. I would try it again with some alterations, just I as well would just add everything into the crock pot afterward the meat was cooked instead of using ii pots.
07/19/2002
Excellent! I felt the recipe needed a trivial more barley. I as well added a couple potatoes and shredded another to thicken the soup.
01/09/2012
I didn't have time for a wearisome cook repast, 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 and so dumped in the residue of the ingredients. Also added some garlic. Fabulous. As it is written there are far also many veg, not enough broth or barley.
02/22/2006
This recipe e'er turns out well, and it's one of my favorites to make and freeze to have on hand when I don't have fourth dimension to cook. I do cook the meat first in the slow cooker, then chill the juices in gild to skim off all the fat; return the beef juices dorsum to the soup. Also, I substitute 3 cans (or more) of low-sodium beef goop for the water & burgoo. I liked the suggestion from others who added Worcestershire; I used well-nigh ii teaspoons. Skilful comfort food!
11/02/2011
Very good, I did tweak a fleck though. ane) I cubed and browned the chuck after trimming virtually of the fat to make information technology healthier. two) I used canned veggies except for corn, because that is what was handy. 3) I did non add sugar, and did not miss it. I did not add beef burgoo, or water, as I used fat gratuitous beef broth instead. iv) I used more than beef broth (about iv cans), which I am glad I did since otherwise this would have been a stew, and I prefer soups. Tossed everything in later on I browned the beef in a pan, and permit it become for about half-dozen hours (4 on high, ii on low). I really enjoyed this though, and volition brand it again for sure!
03/01/2003
I read the reviews and decided to use two lbs. cubed stewing meat. I put everything into the slow cooker except the barley and bay foliage. I also put in 2 med. size potatoes and 1 tbsp worchestire sauce. I used about 1 i/2 cups of peas and 1 cup of green beans (frozen) instead of the mixed veggies. I Have a 4 quart wearisome cooker, the soup was correct to the tiptop and was bubbling over a few times. I cooked this on high because it seemed to take hours to get going. I left it on high for approx. vii hours. If you accept a huge slow cooker and there is lots of room leftover so I would melt this on low for around five hours. I think I need the 6 quart cooker now so I can increase the size of this soup, information technology is excellent according to my family, and I think and then to. Served warm buns with information technology. Michele, ontario, canada
01/30/2011
This is a special recipe ! I brand a swiss steak the 24-hour interval before, sauteeing information technology in flour and covering it with stewed tomatoes and a can of gold mushroom soup). I cook that in an electric skillet all twenty-four hours and when it's done, I take a moderately big piece off of it and relieve to make this soup the next mean solar day ! I , too use beef broth and h2o with one bouillon cube per cup. Tomatoes and green chilis are wonderful and all the spices yous love ! We eat this in bread bowls and sprinke the top with fresh parmesan. Lovely , nutritious and ever so satisfying !
11/16/2005
I tried this recipe because it was a crock pot recipe and it was wonderful. I accept to say this WILL Be my vegetable soup recipe from now on. I had a friend's Mother pass recently and I took this to the funeral home for the family to snack on during the showing and everyone raved about this soup. It'southward definitely an easy condolement food that seems similar you lot've spent hours preparing. The just matter I did dissimilar 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. As well I didn't accept stewed tomatoes, then 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 cut up the chuck forth 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 five stars for ease and flavor. When I made this, yet, I did some alterations based on what I had available and some preferred cooking methods (reduced recipe in half). Used 1.25 pds beef stew meat. Browned each piece till it had a roasted look to information technology, then dumped them in wearisome cooker. Sliced a humongo onion up into 1/2 inch pieces and using same pan, sauteed those until golden, added to slower cooker. Cut up 2 large fresh carrots (ellipsoidal shapes), ii stalks of celery (regular 1-4 inch slices), and 2 large russet potatoes (peeled and 1 inch cubes), 4 smashed cloves of garlic, and added to pot. Used 2 cups of cartoned, low sodium beef broth. Cooked on low for 4 hours; tasting good. Added about 1 cup frozen corn and 1 loving cup frozen peas and the remainder of the broth in the carton, and heated information technology hot again. Information technology looks colorful and taste nifty. Its a soup, not a stew...decided to not add any tomatoes or flour to thicken. Just a simple beef and vegetable soup. Did not add sugar because I didn't apply canned tomatoes. Barley would be awesome, but I used potatoes and so no barley in this batch. Next fourth dimension :) I believe the fundamental to my proficient soup was browning the meat and the onions before they went into the dull cooker. Would have done the carrots also, but I got lazy. Slicing them into oblong shapes, similar one inch pencil pieces?...fabricated for nice visual contrast. Pretty...and tasty. :)
05/27/2014
Very good! Healthy and Filling! I did this all in the crockpot...did the meat first ( a steak that needed to be used up and some venison pieces) Nigh the last 2 hours, I added the barley and a can of mixed veggies. So mine was more similar a stew, a ton of meat, and pretty inexpensive considering I needed to use up that can of mix veggies. I chopped my meat into bite 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 Basin meal!
04/02/2004
fabled recipe! i put all of the ingredients i want into a pot (two-2.5 lbs. cubed chuck roast or beef stew meat, pkg frozen mixed vegetables, 2-3 cubed potatoes, chopped onion, chopped stewed tomatoes or diced tomatoes, bay foliage...), and i add together ane cup barley nearly 45-60 minutes earlier serving. as suggested by others, brand sure to double the beef goop if you plan on increasing the corporeality of barley in the recipe - viii cups water & viii beefiness bouillon cubes. i highly recommend adding more than barley! i put everything into a pot because it cooks a lot faster (nigh iii hours) and i'm a stay-at-habitation mom who is able to watch it. on the stove or in a crockpot, this is a delicious soup. everyone loves it, fifty-fifty kids!
11/05/2007
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, calculation the barley during the final 60 minutes. I left out the frozen vegetables, calculation a few more carrots and a tin can of corn instead. I also added thyme, basil, oregano and well-nigh 1 T. of soy sauce to give it more than flavor. Up the barley to 3/4 cup (one/2 is as well little and ane is as well much). With these changes it's fabulous.
02/26/2007
This soup was a striking with my kids, who never were big fans of vegetable soup. Fifty-fifty my 13-twelvemonth-one-time had a 2nd helping! I used a iii# roast simply probably could have reduced to a 2# and likewise added beef goop since I like my soup less thick. Very nice blend of flavors and makes plenty.
01/17/2011
This was excellent! I fabricated some changes considering of fourth dimension and ingredients. Starting time off, I made this on the stove. I used beefiness broth instead of the water and burgoo. I added more carrots and celery, and some cubed potato. I did not utilise the frozen mixed veggies, but I did add about 1/2 a bag of frozen green beans towards the terminate. The gustation of this soup was actually good, and it was really hearty. It'southward a fiddling time consuming, cutting the meat and chopping the veggies, merely information technology was worth every second!
09/27/2003
Cheers for a wonderful recipe Margo! My family loved it. I did melt the roast starting time in my crockpot with a tin of beef broth and left out the bay leaf. Also I didn't utilise the carrots since they came in the bag of frozen veggies that I bought. I precooked the barley and added to the soup later and then equally to not soak upwardly the juice. This made alot of soup and I was able to freeze a bowl for some other time. Will definitely make this recipe again. Oh yeah, I also added 2 tsps. of worchestire sauce to the soup too. Delicious!!!
ten/22/2011
Excellent soup, but following other reviews I did change it a footling fleck!!! I used Angus Beef already cubed in place of the chuck. I did not use the frozen vegetables, merely used three pocket-size potatoes cubed with the skins on, three modest parsnips chopped, handful green beans chopped, handful of peas, one medium onion, 3 stalks celery, and 3 carrots. I sauted the vegetables for near 5 minutes before throwing all ingredients (apart from the barley) into the crock pot. During the final hour, I added the barley. Cooked for 8 hours in total. This was then succulent, my family unit loved it!
12/12/2005
We had this soup terminal night for Sun supper. Incredibly good! Instead of the two footstep process and changing pans we irksome cooked the meat as called for in the recipe and then added the rest of the ingredients to the crockpot about 2 hours earlier information technology was supposed to be washed and it worked out just fine. We did add more than h2o to make it "soupier" and added a splash of red wine. With a glass of wine and a good sour dough bread a very yummy and filling meal! Thank you Margo!
01/xvi/2011
By far the all-time recipe for beef barley soup I've ever made! Hearty and flavorful- warms y'all upwards on a cold twenty-four hour period! I added chopped green onions besides every bit xanthous onions and ii tsps. of a jar of liquid spices called sofrito and its succulent!
04/10/2002
I idea this soup was great, I did modify it a petty . I used fresh carrots, onions, frozen green beans and corn, and put the stewed tomatoes in the blender and then the kids would consume them.forgot the bay leafage.I would definatly recommend this delicious recipe!!
04/fifteen/2004
Man was this great. 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 beef, it seemed likewise dry out in the crock pot to soften the barley up. But it was fine, the meat gave off enough liquid to do the trick. The soup was thick and had a nice steaky taste, ameliorate than most I've had in restaraunts. And then great to know how to brand it at dwelling at present! A wonderful recipe.
12/03/2011
I fabricated this to utilize up some leftover pot roast, and then I went almost this a little differently. First I cooked the barley in beef goop. Then I sautéed the carrots, celery and onion for about 5 minutes in nigh 1 T. of oil. I added beef broth (rather than the water and bouillon), the bay leaf, tomatoes and black pepper. I simmered this until the veggies were tender, and then added the cubed pot roast and the cooked barley. At this point my soup looked pretty chunkie, so I opted non to add the frozen mixed vegetables. Very good! And a great way to employ up all my leftover pot roast! I volition be making this one 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, but there ended upwards existence plenty produced past the meat. I added more beefiness broth than called for, and rather than simmering information technology all on the stove, put it all in the crockpot on high for approx. 30 mins. at the terminate. I will definitely brand this recipe again.
02/eighteen/2006
What defenseless my attention about this recipe was cooking the meat offset in a slow cooker. I said to myself, now why didn't I think of that? Just then I'grand thinking why go to a pot on the stove, why not melt information technology all in the ho-hum cooker? So, I did. I cooked the meat for several hours first and and then 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 nice recipe for a common cold snowy day!
ten/09/2003
Like 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 boring cooker except the barley and cooked it all day. I added the barley about 1 60 minutes before serving time. Fresh turnip and cabbage adds a nice flavour. Another play a trick on of mine is to save the water when I boil potatoes. I added potato water instead of the water in the recipe. It adds more flavour and vitamins.
07/28/2011
Wonderful! I doubled the broth added some actress spice (parsley, basil, and a pocket-sized amount of chilli pulverization) I used corn instead of the mixed veggies and added a minor can of diced dark-green chilis.
09/xiii/2011
This soup was perfect this night! I used 1.v lbs of beef shank instead of beef chuck. It was what I had on mitt at the time plus my family unit was ill. I seasoned the shank with hawaiian sea common salt and black pepper and seared in a pot with a 2T of olive oil. I was looking for a dark brown coloring on the meat for both sides. I added 4 cans of beef broth and simmered for well-nigh 4 hours. I omitted the carbohydrate, beef burgoo cubes, water, stewed tomatoes, and frozen vegetables. After 4 hours of simmering the beef shank and it was tender, I took information technology out and ready it aside. I added fresh vegetables using four carrots, chopped, one-half a zucchini and celery, diced, half of an onion, chopped, 2 garlic cloves and 1 bay leaf to the pot. I cut up the beefiness and added it back in the pot forth with the broth and vegetables. An hr before serving, I added one/2 cup of pearl barley. Everything seemed to come together nicely then I removed the bay foliage. It was and then that I seasoned it again. I added frozen sweetness peas, turned off the stove, covered information technology with a chapeau. The soup was so flavorful and comforting! Simply common salt, blackness pepper, garlic, and the flavors from the beef bones all add to the wonderful tasty soup. The meat is fork tender and melts in my oral cavity. The vegetables are soft and the barley cooked perfectly! Since I didn't apply the cooking method intended in this recipe I rated this four stars, otherwise it would take been a 5 stars. I serve with, "Grandmother's Buttermilk Cornbread," also from this website.
05/02/2011
Skillful, but non great. Tasted more like smoothen gulumpke with out the cabbage. Was actually thinking that if I make it again, I volition add shredded cabbage. Also, the barley soaks up all of the liquid and you have to add alot more.
12/29/2010
Very good. I forgot the barley and only dumped everything in the slow cooker and it was delicious.
10/29/2002
We enjoyed this soup last night. Now that the temperature here in the "Windy Metropolis" has dropped, it was welcomed. I only had frozen peas to add together (vs. mixed veges) but nobody seemed to observe. Next time I'll double the goop equally the barley seemed to swallow alot of it. Thanks Margo, this hitting the spot!
02/04/2011
I've fabricated this a couple times and we really liked it and it's simple.My kind of recipe.Information technology too freezes well.Thanks
03/21/2002
Very good soup. Information technology was a striking at our church'south Family Night Supper! I trimmed, boned and cut the roast into bite size pieces before slow cooking. This shortened the cooking time.
01/xvi/2011
A nice hearty soup for a cold norther winter night. I served this with crusty bread and a overnice green salad. Excellent recipe!
01/11/2007
I felt three lbs of meat was too much for this size recipe, so reduced it to one-half. Likewise backlog fatty needs to be trimmed. There is no need to saute frozen veg so those were added last. Need to specify Non quick cooking barley (I don't utilise it, but it's the reason others had soggy barley.) It is MUCH amend cooking all day. Reheated is even amend. Too, leaving the bayleaf in all day til the end gave a ameliorate flavor (had to add i the second day because it wasn't enough per instructions given.)
01/10/2011
fabulous! withal....per reviews i did add together worcestire sauce, used fresh tomato plant instead of canned, i.5 lb stew meat, did non sautee veggies, added 3 diced potatoes, ix 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 (low) for ~nine hrs (quite plenty). per recommendations, i waited until xx minutes before dinner fourth dimension to add barley. nope; still VERY FIRM. turned pot up to high for another 25 minutes...still firm...i say subsequently nine hrs in pot on low add together barley and plow up to high for ane hr.; that'south what worked for me....with these modifications information technology was DELIGHTFUL!!!! i will make this so many more times....
01/20/2006
Very tasty! After I cooked the meat according to the instructions, I threw it, 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 information technology got besides thick. I had to add together ii extra cups of beef broth. Delicious!
01/06/2009
Practiced hearty soup! Perfect for cold winter evenings. I made a few changes, merely zippo major. I used 2 lbs of stew meat, which I floured and browned beginning. 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 tin can love apple sauce,barley and spices. I too added a few dashes of worchestishire sauce. Simmered on the stove for about 1 hr. Delicious!! My picky husband even gave it the thumbs up.*Update..My very choosy husband loved this soup then much that I didn't get any of the leftovers!! He ate it all!! WOW!! Truley a keen recipe. Cheers and so much for sharing.
03/11/2011
I loved this recipe! I fabricated it in the crock pot and just threw everything in on loftier for five hours, but added the barley (quick-cooking) and salt in the terminal hour. I thought it ended upwards a fiddling too salty, and then I'll cut back on that, but otherwise I volition brand this over and over again. Thanks for the keen recipe!
03/05/2003
Loved this! Used the beef and juice from the Like shooting fish in a barrel Wearisome Cooker French Dip (which is as well 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 little low-cal soy sauce). Added the barley and vegetables to the meat and broth mixture with some finely chopped cabbage, raw carrots, broccoli slaw just long enough before serving to become them all hot but so that each vegetables & barley would withal accept a good texture and separate flavour. Thanks for this recipe Margo. This recipe stands on its own and doesn't demand whatsoever changes. I just used what I had and information technology was yet delicious!
03/ten/2005
INCREDIBLE & BEAUTIFUL!!! I take been making the same vegie-beefiness stew for iv years, and it was always good, but I will never make information technology again! The beef in this soup was very tender and delicious. I didn't take any barley, so I omitted that and used 2 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 similar them), and information technology was perfect. Also, I like more than broth in my soup, so I added 2 cups of water and ii cubes of bouillion. Served with cornbread. Could non have been better, and the colors fabricated a beautiful presentation!
01/19/2011
This came out wonderful. I used more than onions and likewise more carrots. Really went over super. Thanks and so much for the recipe.
11/08/2002
All around, this recipies was pretty adept. My married man LOVED it. I did not employ a slow cooker and I used left over roast beef from our dinner the night earlier. It was a fantastic manner of using up the left overs. The meat was very tender and the soup had a nice season. It is a very thick and filling soup, definetly to be served equally a meal at dinner. I will probably make this soup again with leftover meat again, I really don't think it would be worth the time to melt a whole roast just for the soup.
06/01/2014
Absolutely delicious! Everyone tweaks it to their liking, here's what I did! I browned 1.five lbs of stew beef, half an onion and tbsp of Worcestershire sauce. Then I made 2 cups of wylers beefiness boullion/ii cubes and threw it all in the crock pot and gear up it to high. I also added pepper, half the can of stewed tomatoes and ii chopped upwardly garlic cloves. I cooked information technology for almost 3 hours adding another dash of Worcestershire in between and the bay leaf. I cut up all the veggies, 4 carrots, 4 celery stalks, ane/4 cabbage, scattering of green beans and broccoli, no frozen veggies. I sauted them all in 2 tablespoons of extra virgin olive oil for most 6 mins and prepared another 4 cups of wylers beef boullion. I fished out the stewed tomatoes that didn't fall apart, cut them upward and threw everything in the crock. I also threw in one-half a fresh jalapeño, another bay leaf and a whole garlic and a cup of pearled barley. This soup is so yummy had to write my review! Cheers for the recipe!
01/15/2006
Delicious! I had never made a beef soup from scratch, and this was relatively easy and VERY tastey! My 2 young brothers-in-law LOVED it.
ten/19/2002
This soup is outstanding. The whole family enjoyed information technology. Took the suggestion of putting the tomatoes in the blender - kid friendlier!
10/09/2011
This soup is so good! This is a very hearty soup. I Volition reduce the corporeality of veggies and increase the liquid adjacent time. It has such a wonderful gustatory modality, thanks for sharing.
ten/19/2008
I cutting the recipe by half and used beef stew meat. I did not use a crock pot (since I don't like beefiness that falls apart...like 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 so 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, i loving cup h2o, i tin can beef broth and let everything simmer for 45-60 minutes or until the barley was done. This turned out very hearty and tasty. I liked how the stew meat kept its form and had some texture still. Will make this again.
04/23/2007
I but fabricated this soup today and my family loves it! Even my picky kids had seconds! This is a keeper!
01/12/2010
I thought soup was excellent. Two suggestions: when adding the barley to the crockpot, add some hot broth, at least a loving cup - that way the barley doesn't soak up the fatty from the roast. I let the barley mixture sit in the fridge overnight and was able to accept all of the fat off the superlative once it solidified. I would also use diced tomatoes, only because my husband doesn't like whole tomatoes, and likewise I needed to add more than water and bouillion, otherwise it would have been porridge like. Fantastic recipe, will make again for sure. I used pearl barley, merely my uncle told me I should have used pot barley, anyone else have a recommendation? The recipe makes a lot, I have three containers that I have frozen for quick meals at a later date.
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 besides added a dash of Worcestershire.
02/03/2007
This is an exceptional soup! Very easy besides as delicious. I have fabricated this soup several times now and my family never tires of information technology. I exercise apply beefiness goop instead of the h2o and bouillon, and do not bother with the additional vegetables, as the frozen ones are sufficient and makes the recipe fifty-fifty easier. Serve with a loaf of crusty bread!
03/01/2006
This is a great tasting recipe we'll exist making for years to come. I added all the ingredients listed at the first, turned the crockpot on low, and let information technology go until I got habitation in the evening (well-nigh xi hours). I removed the bayleaf, skimmed the fat off the top, and shredded the beef and put it back in the pot. The soup was still pretty greasy, so next fourth dimension (time permitting) I'd like to cool it completely earlier 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 melt all day, save for the barley - which I threw in nigh 90 minutes before we ate. (Hubby was 30 minutes late home from piece of work.) I too 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 season and kick. This was also even ameliorate as leftovers!
10/09/2007
This is SOOOO good! Its a shame that we've been having an Indian summer hither in Jersey.. this is the perfect autumn soup! And its really more like a stew..nice and thick..sticks to the ribs! I made this in my crock pot. I used a large tin can of Beef Broth instead of bouillon.. the broth measured to well-nigh 5 cups, and then I upped the barley to 1 loving cup. I didn't have a bag of frozen mixed vegetables, then I subbed some frozen peas which worked out really great. I used stew meat instead of the roast and it was just fine. I also added the barley in at the very beginning and it wasn't mushy at all. I gear up my crock pot on high for vii hours and it turned out but perfect. I will definitely make this again.. especially when its dainty and dank out!
09/25/2000
Has a wonderful sweet taste. I could hardly believe when my 2 year old asked for seconds!! Very hearty and filling. Yous'll want to freeze some because it makes a lot. And be sure not to omit the barley, it actually 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 get in more of a stew, simply even so alot of liquid. Oh, my God, thank you to the original maker of this soup. It's go a staple on Super Bowl Sunday for us. And, I make information technology just nigh now, late October, to tease our friends and family unit. This is just a corking meal, and thank you, whoever posted it first. Information technology's the best.
12/07/2005
WOW!! Next time I will increase the both by one-2 cups. It was FANTASTIC - fifty-fifty better the second day. Cracking fashion to utilize up all those left over minor bags of frozen veggies in the freezer.
12/03/2011
I am just about to practise the terminal 20 minutes of cooking and all I have to say is that even if this is the best tasting soup to ever cross my lips information technology will never be made once again. It was far too much work and the measurements too vague... what size carrot/celery/onion (1 loving 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 test for salt and pepper, totally overwhelmed by tomatoe now I see why the sugar! Sorry.
01/27/2002
This is the all-time Beef Barley Vegetable soup I take ever made. Information technology 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 every bit a base of operations to go from..but this is by far the best one to practice this with!! I don't put in any frozen veggies or tomatoes or sugar..i use carrots, celery, cerise onion an add together 2 pkgs of the onion soup mix, lotsa pepper, lil paprika..excellent soup! cheers fer posting! definitely a go to-er..
01/x/2011
I followed other reviewers and put everything in a crockpot at once just added the barley (doubled corporeality) during the concluding 60 minutes. I also added cubed potatoes at the start. 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 good, hearty soup.
12/29/2002
This was excellent! It took time to melt and certainly filled a six-quart wearisome cooker to the acme! Very nice for a crowd or when leftovers are desired. I did make a few changes, based on what was on hand: used leftover beef which had been cooked in a sauce on the sweet side and then did not add carbohydrate nor oil; used 1 c. barley and added 4 cups additonal beef broth; added fresh thyme sprigs and used ii bay leaves. Definitely a keeper!
08/xiv/2012
Admittedly the best vegetable beefiness soup I have e'er made!! I stayed pretty truthful to the recipe. I had a hot grill available the night earlier I was going to make this soup, then 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 refrigerator overnight. I left the carrots & celery in larger chunks so they would not break downwardly. I placed the crock in the pot and set it to low before going to work the next morning. When I got abode almost ix½ hours afterwards, I removed the chuck (it was in 4 large pieces) and added the barley. While the barley was cooking, I shredded the beef. It was cooked perfectly, fork tender and moist, but not falling autonomously and the vegetable in the larger chunks were tender without disintegrating. I added the beef dorsum to the pot and dinner was ready! Thanks for the dandy recipe!!!
01/30/2005
This is awesome. I brand some changes... I throw the meat into a crockpot, add all the veggies and broth.... everything except the barley. Then I cook it on low for virtually 9 hours. Plow the crockpot off, add the barley, supersede the lid and allow it sit down for another hour... PERFECT everytime! I also add together a lot of crushed cerise pepper flakes on acme of the meat and this gives it a lot of spice, which nosotros like.
10/31/2011
Dandy soup! I threw all the ingredients together in crock pot and cooked for 10 hours like another reviewer suggested. I added barley during terminal the i/2hr. Perfection. Thank you!
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 can of tomatoes (which I whizzed with my hand blender), and added half a can of love apple sauce to make up for it. The soup was rich and hearty, and was perfect for a common cold night. I call up I'll add more barley side by side time, but other than that, no changes necessary. Groovy recipe.
08/24/2005
A shortcut to this recipe is to utilize your pot roast leftovers from dinner. The slow cooked beef flavour, the seasoning, the carrots and potatoes and onions, are all there already, with their fantastic wearisome-cooked flavor. But add together barley (and necessary liquid for it to cook in),tomatoes, and add additional frozen vegetables similar peas or mixed veggies. Instead of sauteeing celery, you tin can sprinkle in celery seed. Simmer co-ordinate to directions on the barley. This is a no-sweat supper for certain!
03/01/2003
This was merely like Mom's. I added shredded green cabbage, extra boullion and some extra water. Information technology was still thick, more similar a stew. Merely how I like it.
12/06/2001
it was awesome i have iii girls ii of which are very picky they wouldnt consume it (boy did they miss out!!!)our two year sometime loved it she doent consume annihilation either. we cooked it up in a stock pot instead of a crock.. replaced the tomatoes with two cans beefiness broth and four beef boullion cubes and i love barley then i made it with 1 1/ii cups. and a half tsp. pre crushed garlic a little bit of ingrediant swapping but it was fantastic and easy to make the hubby made as i sat at the tabular array and dictated.... it was fun
02/xix/2001
I Really liked this recipe! I cooked the meat as directed and so took it off the os. Put all the other goodies back in the crockpot and cooked it on depression for some other 4 hours. Deepened the flavor. I volition surely make this over and over once more! Thanks Margo!
09/xviii/2010
This soup is awesome tasting. My husband even commented on how great information technology tasted. It takes a lot for him to practice that. I followed the recipe as written originally.
03/03/2011
Exactly what I was looking for--yum! I fabricated the stove top version (about 3 hours full), and the only reason I didn't give v stars is that the recipe needs more liquid or it's more of a stew. Here are a few things I did for ease and preferences: cutting up chuck roast, chocolate-brown in olive oil add onion, garlic & celery & cook 2 min. add everything else but barley omit frozen veggies--add cubed potato & extra carrots less carbohydrate ( only 1/ii tsp.) 7 cups beef goop ii 14 oz cans diced tom. (i diced w/garlic & olive oil) 1 tsp. worsesteshire add together barley 1 hr out--perfect!
05/thirty/2011
LOVED Information technology! I did take advice from other reviewers and used stew meat, replaced h2o & bullion with beefiness goop and skipped the carbohydrate. Also put everything in at once and cooked for x hours on low, adding pearl barley an hr before it was done. The flavor was amazing and I will exist making this again and once again. It was so piece of cake! i was a niggling concerned at how thick it was, but information technology 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, then calculation barley and salt at the terminate until cooked. Wonderful!
10/xxx/2006
I contradistinct this a bit and it was absolutely fantastic! My hubby doesn't similar cooked veggies then I was afraid that he wouldn't like information technology, but he loved it! I cooked this on elevation of the stove for several hours. Kickoff, I left out the frozen veggies. I used three lbs of stew meat (did not brown) instead of the roast. I increased the broth using 4 cups of ready-to-use Swanson's Beefiness Broth, one x.v oz can of Campbells Beefiness Goop double-strength (did not dilute), and one 14 oz can of Swanson Lower Sodium beef broth. I also increased Barley & used two cups of Quick Cooking Barley during the last xx mins. A keeper!
eleven/06/2003
Wonderful, wonderful, wonderful, wonderful! I doubled the barley and added zucchini and yellow squash. This ane's going to become a regular!
03/13/2012
Brilliant! I fabricated a few changes (which I never ordinarily do): ane. Took the advice of of another reviewer and seasoned the meat with due south&p, so browned the meat offset in a skillet with the onion and a few splashes of Worcestershire sauce ii. After meat was brown, threw all the ingredients in the pot together and covered them with h2o (instead of but ane cup of h2o). I did add the barley separately though. 3. Omitted the stock cubes and oil 4. Added v bay leaves 5. Added 1/2 teaspoon of oregano, and 1/4 teaspoon of chili pulverisation Information technology looks like a lot of changes, just because I left out the stock cubes, I had to compensate them with stronger flavours in other areas. I ended upwardly adding quite a lot of table 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, merely exist 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 together extra veggies if I take them on hand - potatoes, rutabagas, etc) Make some fresh bread and we have a favorite repast for the cold Wisconsin nights!
01/14/2011
Great flavor. I followed the amended recipe, and it turned out wonderfully. The just change I'll make adjacent time is to add another purse of vegetables.
10/17/2004
This was succulent. I used stew meat, beefiness broth, and less barley. I threw everything in the crockpot. Added the barley and veggies almost 2 hours before it was done.
12/13/2006
my changes: used merlot instead of water. used beef broth, fresh mushrooms, celery & greenbeans. very good soup!!
01/xvi/2004
Made it for fifty people at work and WOW was it keen! (One guy had 4 helpings!) Used italian way tomatoes, boxed beef broth, diced stew meat and canned greenish chilies for ease. 15 people asked for the recipe including my boss! Left overs are even ameliorate. Definite keeper and will make information technology again and again. Cheers Margo!!!!
Source: https://www.allrecipes.com/recipe/13023/beef-barley-vegetable-soup/
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