Best Recipies for Beef Soup Bones
09/xxx/2001
Great recipe! I used stew meat instead of the roast, and used four cups canned beef broth (ready- to-serve kind, not condensed kind) instead of the water and bouillon cube. Thanks to a previous reviewer'southward recommendation, I put all ingredients except barley and salt in crockpot and cooked information technology on low for 10 hrs., then added the barley and salt during the final twenty minutes. This greatly simplified the recipe! (I had hoped it might be done at 8 hrs., simply the veggies were still slightly crunchy, so x hrs. is the correct length.)
07/25/2004
This is a lovely recipe and here'south an EASY way to do information technology. Buy a couple pounds of stew meat (I cut it upwards even smaller than the butcher does) and put information technology in the crockpot the night before and sprinkle some Montreal Steak seasoning on information technology. The adjacent morning, put four cubes of beef bouillon, sugar, fresh garlic, crushed tomatoes (non stewed), handbag of frozen mixed veggies and the 4 cups of water. (Will probably come to the peak of the crockpot.) Cook on low for 10+ hours and in the terminal hour or then, add the barley. This is a mainstay at our firm and even my 14 month old likes it!
01/01/2004
Equally others take done, I put everything in a crock pot, double the barley, use beef goop instead of water and bullion, and add additional veggies (a package of frozen broccoli crowns, 2-3 potatoes, diced, and 2 cans of chopped green chiles). I besides apply stew meat, cut into seize with teeth-sized pieces and brownish it with the onion, worcestershire and ground black pepper before adding to the crock pot. The barley doesn't go in until the last hour. Corking recipe, a favorite at home and hunting camp. Information technology is fifty-fifty better on the second and third day.
02/26/2002
I followed some other reviewer'south advice and put everything in the ho-hum cooker right from the beginning. I omitted the celery and carrots as the frozen mixed vegies were plenty. I used a 28 oz. can of diced tomatoes and doubled the broth. It was set up after 8 hours. An absolutely wonderful soup! My kitchen smelled bang-up all 24-hour interval long.
03/16/2012
Wow - thank you so much for an excellant base recipe for beef barley soup. i have been trying for a while to become a beef barley that tastes similar my dear 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 (abode made) / used 4 bay leaves / less carrot and celary considering of the frozen veggies / added four cloves of garlic / used crushed tomatos instead of stewed / added worshestershire sauce - most i tablespoon / and added fresh herbs which my mom always said makes the difference - added thyme / parsley / oregano AND basil. Upped the pearl barley to ONE CUP - to compinsate for the extra stock. cooked for 10 hours equally 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 wait to consume more than! it is perfection!
02/20/2002
This soup was proficient, with some modifications. In that location wasn't plenty barley, too many vegetables. I recommend scaling the carrots and celery downward. Too, like another reviewer, nosotros added thyme, oregano, basil, and worsheshire sauce for some flavor. Also, I would take preferred diced tomatoes instead of stewed, they were hard to consume with a spoon. Just with these slight changes, the soup was succulent and the beef was very tender!
eleven/12/2006
The was meliorate then I expected--especially since the directions are and then poorly written. I added two cans of beefiness broth to the roast and cooked information technology on low while I was at piece of work. When I came home I removed the roast from the slow cooker to cool and poured the broth into a large measuring cup to skim the grease. (A chuck roast is actually fatty--good flavor, but you gotta bleed the grease.) Once the grease is skimmed add water or more beef broth to total the liquid required in the recipe. Also, well-nigh all the frozen mixed veggies in the store take carrots already in them--obviously yous don't demand to add together fresh carrots if they're already in in that location. I concluded up simply calculation some frozen corn, green beans and peas seperately. This was really compact, I estimate cause normally I add a pound, pound and a half of meat to my soup/stew, and this calls for a three pound pot roast. Y'all could utilize a smaller roast but my family unit thought the extra meat was the best part.
07/24/2002
Margo, your recipe for beef barley soup was great! I added a fleck more barley, and cubed some potatoes, and added basil and worchester sauce.The smell was awesome, and its full of veggies, which is good for the kids.Thanks for taking the time to postal service this groovy recipe.
12/22/2006
Delicious! I added 1/2 cup red vino as suggested by other people. I only used 1/2 the pocketbook of mixed veggies and a 2 pound roast and it turned out very hearty with enough of meat. The flavor was delicious and it was more than like a stew than a soup. Just add together more broth if you want it more soupy. I will definitely make it once more and I'g east-mailing the recipe to friends! Thanks!!!! P.Due south. My pet peeve is when people alter the recipe and charge per unit information technology poorly - read the reviews of the poor ratings on this recipe and you'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 terminal one-half hour on loftier. This was very good. Easy and hearty for the winter!
12/13/2002
I'thousand on my 3rd time making this soup & we love it. The only difference is that I cut the meat before I melt it (I've used a roast & round steak), and added a tin can of beef broth 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, information technology tastes the same 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 eating house and they tought us that the best flavor comes from meat on the bone so we use beef shank for soup. I have never made it in a dull cooker merely exercise everything in one pot on the stove. Added diced tomatoes. We practice take meat out once it is tender, dice it up and proceed on the side to add back in afterward. Veggies get cooked in the meat broth to impart flavor into them as well. We pour the soup over a pocket-size amount of tiny acini de pepe pasta which is cooked separately and placed in the basin first. Every bit most restaurants, my mom ever put a tiny dollop of butter on the pasta before the soup goes in. With some homemade staff of life, it doesn't go whatever better than this!!
xi/06/2005
Splendid! A rich, hearty, soup that was DEFINITELY amend the second day. Next time I won't even plan to eat it for dinner the first 24-hour interval--and then worth the wait! My tweaks: 1) I pre-cut the meat into seize with teeth-sized pieces and browned it in small-scale batches in a skillet (large batches get besides soupy). ii) Next, I sauteed the onion in the aforementioned pan. iii) I omitted the frozen veggies and doubled the carrots and celery. four) I used four (fourteen oz) cans of broth. v) I substituted canned diced tomatoes for the stewed. v) I dumped everything into the crock pot at one time along with the browned meat and onions and, as per others' suggestion, added the barley during the last hour. It didn't plump fully, so next time I'll add together it during the last two hours. The soup needed eight hours on low in order to melt the carrots. I froze two one-gallon Nothing-Locs and nonetheless had plenty left for a full repast!
11/12/2006
Cooked in the slow cooker. Browned beefiness offset than transfered. I fabricated some changes to this to requite a little more season,you can use stew beefiness in place of the roast also. I added pearl onions, marjoram, thyme,2 tbs. worchestire sauce, beef base (I kept adding as cooking) a niggling basil, garlic pepper, I used alot of garlic. I used 2 pints of my (self) canned whole tomatoes. I also added ane 1/2 cups of barley. My whole family unit loves this soup, All the additions fabricated information technology gustatory modality similar a gourmet soup at a eating place.this is the 2nd time I have made this.
11/12/2002
I followed the advice of some other reviewers and crocked all but the barley and bay leaf all day, for simplicity'due south 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 go on 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 directly into the soup to cook, the barley would have soaked up a lot of the existing goop. I also added an 8-ounce can of tomato sauce. I added some thyme, basil, oregano and a splash of Worcestershire sauce. Made the entire thing in my xviii-quart electric Nesco roaster. Information technology took 12 hours all in all (including cooking the beef beginning). I put the barley in 30 minutes before the soup was washed. Thank you, Margo!
01/22/2006
After reading the other reviews, I made the recipe exactly and contradistinct it later. I wanted to run into what it was like the style information technology was written. I found it quite bland and very thick. I added i pkg. of Lipton Onion Soup Mix with 3 cups of water, i tsp. oregano, one tsp. basil, i/iv tsp thyme pulverization, 2 tsp. worchestershire sauce, and some blackness pepper (probably about one/4 tsp). Next time I would cutting the meat upwards beforehand. I too would apply less meat - probably well-nigh half the corporeality. It was more like a stew and yet non as good as a stew because of the "soupy" nature and because the meat was strings instead of cubes. I would try it again with some alterations, just I besides would only add everything into the crock pot later the meat was cooked instead of using ii pots.
07/nineteen/2002
First-class! I felt the recipe needed a piddling more than barley. I also added a couple potatoes and shredded another to thicken the soup.
01/09/2012
I didn't accept time for a ho-hum cook repast, so I did information technology stove top. I doubled the stock and barley and left out the frozen mixed vegetables. I sauted the meat, and then the onion, carrots and celery and so dumped in the rest of the ingredients. Also added some garlic. Fabulous. As it is written there are far also many veg, not plenty broth or barley.
02/22/2006
This recipe always turns out well, and information technology's one of my favorites to make and freeze to accept on paw when I don't have time to cook. I practise cook the meat kickoff in the slow cooker, then chill the juices in social club to skim off all the fat; return the beefiness juices back to the soup. Also, I substitute 3 cans (or more) of low-sodium beef broth for the h2o & bouillon. I liked the suggestion from others who added Worcestershire; I used most ii teaspoons. Expert comfort food!
11/02/2011
Very good, I did tweak a bit though. one) I cubed and browned the chuck after trimming most of the fatty to make it healthier. 2) I used canned veggies except for corn, considering that is what was handy. three) I did not add together sugar, and did not miss it. I did not add beef burgoo, or water, as I used fatty free beef broth instead. four) I used more beef broth (about 4 cans), which I am glad I did since otherwise this would have been a stew, and I adopt soups. Tossed everything in afterward I browned the beefiness in a pan, and let it go for about half-dozen hours (four on loftier, 2 on depression). I really enjoyed this though, and will make information technology once more for sure!
03/01/2003
I read the reviews and decided to use two lbs. cubed stewing meat. I put everything into the irksome cooker except the barley and bay leaf. I also put in ii med. size potatoes and 1 tbsp worchestire sauce. I used about 1 1/two cups of peas and 1 cup of light-green beans (frozen) instead of the mixed veggies. I Have a four quart slow cooker, the soup was correct to the top and was bubbles over a few times. I cooked this on high because information technology seemed to take hours to become going. I left it on high for approx. 7 hours. If you accept a huge slow cooker and there is lots of room leftover and so I would cook this on depression for around 5 hours. I recall I demand the 6 quart cooker at present so I tin can increment the size of this soup, information technology is excellent according to my family, and I recall so 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 it in flour and roofing it with stewed tomatoes and a tin can of golden mushroom soup). I cook that in an electric skillet all day and when it'southward done, I accept a moderately big piece off of information technology and save to make this soup the next mean solar day ! I , besides apply beef broth and h2o with 1 bouillon cube per cup. Tomatoes and dark-green chilis are wonderful and all the spices you honey ! We swallow this in bread bowls and sprinke the top with fresh parmesan. Lovely , nutritious and ever and then satisfying !
eleven/xvi/2005
I tried this recipe because it was a crock pot recipe and information technology was wonderful. I have to say this Volition BE my vegetable soup recipe from now on. I had a friend's Mother laissez passer recently and I took this to the funeral home for the family unit to snack on during the showing and everyone raved about this soup. It's definitely an easy comfort food that seems like y'all've spent hours preparing. The simply thing I did unlike was added worchestershire sauce and sprinkled a steak seasoning to the stew meat while information technology was roasting. The meat was and then tender and falling apart. Also I didn't have stewed tomatoes, 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 repast I've ever made! I cut up 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 information technology.
03/fourteen/2010
Deserves 5 stars for ease and flavor. When I made this, however, I did some alterations based on what I had available and some preferred cooking methods (reduced recipe in half). Used i.25 pds beef stew meat. Browned each piece till it had a roasted look to it, and so dumped them in deadening cooker. Sliced a humongo onion up into 1/2 inch pieces and using same pan, sauteed those until gilt, added to slower cooker. Cutting upward ii large fresh carrots (ellipsoidal shapes), ii stalks of celery (regular 1-iv inch slices), and 2 large russet potatoes (peeled and one inch cubes), 4 smashed cloves of garlic, and added to pot. Used two cups of cartoned, low sodium beef broth. Cooked on depression for iv hours; tasting skillful. Added about 1 loving cup frozen corn and 1 cup frozen peas and the residue of the broth in the carton, and heated information technology hot again. It looks colorful and sense of taste great. Its a soup, not a stew...decided to non add any tomatoes or flour to thicken. Only a uncomplicated beef and vegetable soup. Did not add sugar because I didn't utilize canned tomatoes. Barley would be awesome, but I used potatoes and and so no barley in this batch. Next fourth dimension :) I believe the cardinal to my skillful soup was browning the meat and the onions before they went into the boring cooker. Would have done the carrots too, simply I got lazy. Slicing them into ellipsoidal shapes, like ane inch pencil pieces?...fabricated for squeamish visual contrast. Pretty...and tasty. :)
05/27/2014
Very skilful! Healthy and Filling! I did this all in the crockpot...did the meat showtime ( a steak that needed to be used upwards and some venison pieces) Nigh the concluding 2 hours, I added the barley and a tin of mixed veggies. So mine was more similar a stew, a ton of meat, and pretty cheap because I needed to apply upwardly that can of mix veggies. I chopped my meat into bite size pieces....steak will concur its shape in the crockpot and became real tender after 4-five hours in the crockpot! Served with corn mufins...great Super Bowl meal!
04/02/2004
fabled recipe! i put all of the ingredients i want into a pot (2-2.v 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 leaf...), and i add 1 loving cup barley about 45-lx minutes earlier serving. as suggested by others, make certain to double the beef broth if you plan on increasing the amount of barley in the recipe - 8 cups water & viii beefiness bouillon cubes. i highly recommend adding more barley! i put everything into a pot because information technology cooks a lot faster (about 3 hours) and i'chiliad a stay-at-domicile mom who is able to watch information technology. on the stove or in a crockpot, this is a delicious soup. everyone loves it, even 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 v hours, adding the barley during the last 60 minutes. I left out the frozen vegetables, calculation a few more carrots and a tin of corn instead. I as well added thyme, basil, oregano and virtually 1 T. of soy sauce to give it more than flavor. Up the barley to 3/four loving cup (1/two is as well little and i is too much). With these changes it'south fabulous.
02/26/2007
This soup was a hit with my kids, who never were big fans of vegetable soup. Even my 13-year-sometime had a 2nd helping! I used a iii# roast but probably could take reduced to a two# and also added beefiness broth since I like my soup less thick. Very prissy blend of flavors and makes plenty.
01/17/2011
This was excellent! I fabricated some changes because of fourth dimension and ingredients. Starting time 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 murphy. I did not use the frozen mixed veggies, but I did add nearly 1/2 a bag of frozen dark-green beans towards the end. The sense of taste of this soup was really skilful, and it was really hearty. Information technology'south a piffling time consuming, cutting the meat and chopping the veggies, simply information technology was worth every second!
09/27/2003
Thank you for a wonderful recipe Margo! My family loved it. I did melt the roast get-go in my crockpot with a can of beefiness broth and left out the bay leaf. Also I didn't use the carrots since they came in the handbag of frozen veggies that I bought. I precooked the barley and added to the soup subsequently then as to not soak up the juice. This made alot of soup and I was able to freeze a bowl for some other time. Volition definitely make this recipe once more. Oh aye, I also added 2 tsps. of worchestire sauce to the soup too. Delicious!!!
ten/22/2011
Splendid soup, just following other reviews I did change it a little bit!!! I used Angus Beef already cubed in place of the chuck. I did not use the frozen vegetables, but used 3 minor potatoes cubed with the skins on, 3 small parsnips chopped, handful greenish beans chopped, scattering of peas, 1 medium onion, 3 stalks celery, and iii carrots. I sauted the vegetables for about 5 minutes before throwing all ingredients (autonomously from the barley) into the crock pot. During the last hr, I added the barley. Cooked for 8 hours in full. This was so delicious, my family loved it!
12/12/2005
We had this soup last night for Sunday supper. Incredibly good! Instead of the two step procedure and irresolute pans we slow cooked the meat every bit called for in the recipe and then added the rest of the ingredients to the crockpot about two hours before it was supposed to exist done and it worked out just fine. We did add more water to go far "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! Thanks Margo!
01/16/2011
Past far the best recipe for beefiness barley soup I've always made! Hearty and flavorful- warms you lot up on a cold day! I added chopped greenish onions besides every bit yellow onions and 2 tsps. of a jar of liquid spices called sofrito and its delicious!
04/ten/2002
I thought this soup was keen, I did change it a little . I used fresh carrots, onions, frozen greenish beans and corn, and put the stewed tomatoes in the blender then the kids would eat them.forgot the bay leaf.I would definatly recommend this delicious recipe!!
04/15/2004
Human being 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 also 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, better than most I've had in restaraunts. So great to know how to get in at home now! A wonderful recipe.
12/03/2011
I made this to use up some leftover pot roast, so I went about this a picayune differently. First I cooked the barley in beef goop. And so I sautéed the carrots, celery and onion for about v minutes in almost 1 T. of oil. I added beef broth (rather than the h2o and bouillon), the bay leaf, tomatoes and blackness pepper. I simmered this until the veggies were tender, and so added the cubed pot roast and the cooked barley. At this point my soup looked pretty chunkie, so I opted not to add the frozen mixed vegetables. Very proficient! And a great way to use up all my leftover pot roast! I will exist making this one again!
01/04/2006
This was a very flavorful, hearty stew. I cutting upwardly the meat earlier putting information technology in the crockpot. I was concerned in that location wouldnt be enough broth for the barley to cook in, but there ended upwards being plenty produced by the meat. I added more beef broth than called for, and rather than simmering it all on the stove, put it all in the crockpot on high for approx. xxx mins. at the finish. I will definitely make this recipe once more.
02/18/2006
What defenseless my attention about this recipe was cooking the meat starting time in a wearisome cooker. I said to myself, now why didn't I think of that? But and then I'm thinking why go to a pot on the stove, why not cook it all in the boring cooker? Then, I did. I cooked the meat for several hours first and and then added the other things the recipe chosen for. I did add potatoes, green beans, corn and lima beans instead of the mixed vegetables. It turned out wonderfully. A prissy recipe for a cold snowy mean solar day!
10/09/2003
Similar everyone else, I changed 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 deadening cooker except the barley and cooked it all twenty-four hour period. I added the barley almost 1 hour before serving time. Fresh turnip and cabbage adds a squeamish flavour. Another trick of mine is to save the water when I boil potatoes. I added irish potato water instead of the water 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 pocket-sized amount of chilli pulverisation) I used corn instead of the mixed veggies and added a small can of diced dark-green chilis.
09/13/2011
This soup was perfect tonight! I used 1.five lbs of beef shank instead of beef chuck. It was what I had on paw 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 dark chocolate-brown coloring on the meat for both sides. I added 4 cans of beefiness goop and simmered for virtually 4 hours. I omitted the sugar, beefiness bouillon cubes, water, stewed tomatoes, and frozen vegetables. Afterward four hours of simmering the beef shank and it was tender, I took it out and set it bated. I added fresh vegetables using 4 carrots, chopped, one-half a zucchini and celery, diced, one-half of an onion, chopped, ii garlic cloves and 1 bay foliage to the pot. I cut up the beefiness and added it back in the pot along with the goop and vegetables. An hr before serving, I added 1/2 cup of pearl barley. Everything seemed to come together nicely so I removed the bay leaf. It was and 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! Just common salt, black 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 fissure. The vegetables are soft and the barley cooked perfectly! Since I didn't apply the cooking method intended in this recipe I rated this iv stars, otherwise it would take been a 5 stars. I serve with, "Grandmother's Buttermilk Cornbread," also from this website.
05/02/2011
Practiced, merely not great. Tasted more like shine gulumpke with out the cabbage. Was really thinking that if I make it again, I will add together shredded cabbage. Likewise, 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 just dumped everything in the slow cooker and it was delicious.
10/29/2002
We enjoyed this soup last night. Now that the temperature hither in the "Windy Metropolis" has dropped, information technology was welcomed. I only had frozen peas to add (vs. mixed veges) merely nobody seemed to detect. Adjacent time I'll double the broth as the barley seemed to consume alot of it. Thanks Margo, this hit the spot!
02/04/2011
I've made this a couple times and we actually liked it and it's uncomplicated.My kind of recipe.It also freezes well.Thanks
03/21/2002
Very good soup. It was a striking at our church'due south Family Night Supper! I trimmed, boned and cut the roast into seize with teeth size pieces before slow cooking. This shortened the cooking time.
01/16/2011
A nice hearty soup for a common cold norther wintertime night. I served this with crusty bread and a nice green salad. Excellent recipe!
01/11/2007
I felt 3 lbs of meat was too much for this size recipe, so reduced it to half. Also excess fat needs to exist trimmed. There is no need to saute frozen veg and so those were added last. Need to specify NOT quick cooking barley (I don't apply it, just information technology'south the reason others had soggy barley.) It is MUCH meliorate cooking all 24-hour interval. Reheated is even better. As well, leaving the bayleaf in all day til the end gave a better flavor (had to add one the second mean solar day because it wasn't enough per instructions given.)
01/ten/2011
fabulous! all the same....per reviews i did add worcestire sauce, used fresh tomato plant instead of canned, 1.5 lb stew meat, did non sautee veggies, added 3 diced potatoes, 9 oz. corn instead of mixed frozen veggies, 4 cups beef goop instead of water/boullion, and i.5 cups barley. i put EVERYTHING except salt and barley in a crockpot (depression) for ~9 hrs (quite enough). per recommendations, i waited until 20 minutes before dinner time to add barley. nope; still VERY FIRM. turned pot up to loftier for another 25 minutes...still firm...i say later 9 hrs in pot on low add barley and plough up to loftier for i hr.; that's what worked for me....with these modifications it was DELIGHTFUL!!!! i volition brand this and so many more times....
01/20/2006
Very tasty! After I cooked the meat co-ordinate to the instructions, I threw it, along with all the other ingredients dorsum into the crock pot and cooked it all for five more hours on low. The just downside to this was that it got too thick. I had to add together ii extra cups of beefiness goop. Delicious!
01/06/2009
Good hearty soup! Perfect for cold wintertime evenings. I made a few changes, but zero major. I used 2 lbs of stew meat, which I floured and browned get-go. I also used ii cans of beefiness broth rather than the water and bouilon. I added 1 can to the browned meat and permit that simmer till the meat was tender. I then added the sauteed veggies, 1 can stewed tomatoes and one 8 oz tin can lycopersicon esculentum sauce,barley and spices. I likewise added a few dashes of worchestishire sauce. Simmered on the stove for nigh 1 hour. Delicious!! My picky husband fifty-fifty gave it the thumbs up.*Update..My very finicky hubby loved this soup so much that I didn't become any of the leftovers!! He ate information technology all!! WOW!! Truley a peachy recipe. Thanks so much for sharing.
03/11/2011
I loved this recipe! I fabricated it in the crock pot and just threw everything in on high for five hours, but added the barley (quick-cooking) and salt in the last hr. I thought it ended up a trivial also salty, so I'll cut back on that, merely otherwise I will make this over and again. Cheers for the great recipe!
03/05/2003
Loved this! Used the beef and juice from the Easy Deadening Cooker French Dip (which is also on this site) and added some cherry-red vino and craven goop, herbs and seasonings. Cooked the barley separately. Sautéed the vegetables(added broccoli, mushrooms, onions, garlic & a picayune light soy sauce). Added the barley and vegetables to the meat and goop 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 have a good texture and separate flavor. Thanks for this recipe Margo. This recipe stands on its own and doesn't need whatsoever changes. I just used what I had and it was still succulent!
03/10/2005
INCREDIBLE & Beautiful!!! I have been making the aforementioned vegie-beef stew for four years, and it was ever good, but I will never make information technology again! The beef in this soup was very tender and delicious. I didn't have 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 like them), and it was perfect. Also, I like more broth in my soup, so I added ii cups of h2o and 2 cubes of bouillion. Served with cornbread. Could not have been better, and the colors made a cute presentation!
01/xix/2011
This came out wonderful. I used more than onions and also more carrots. Actually went over super. Thanks so much for the recipe.
11/08/2002
All around, this recipies was pretty good. My married man LOVED it. I did not use a slow cooker and I used left over roast beefiness from our dinner the night before. It was a fantastic way of using upwardly the left overs. The meat was very tender and the soup had a nice flavour. It is a very thick and filling soup, definetly to be served as a meal at dinner. I will probably brand this soup again with leftover meat again, I really don't think it would exist worth the time to cook a whole roast only for the soup.
01/15/2006
Succulent! I had never fabricated a beefiness soup from scratch, and this was relatively easy and VERY tastey! My two young brothers-in-law LOVED it.
06/01/2014
Absolutely delicious! Anybody tweaks it to their liking, here'southward what I did! I browned 1.v lbs of stew beef, one-half an onion and tbsp of Worcestershire sauce. And then I made 2 cups of wylers beef boullion/2 cubes and threw it all in the crock pot and set up it to high. I also added pepper, one-half the tin of stewed tomatoes and two chopped up garlic cloves. I cooked it for well-nigh 3 hours calculation some other nuance of Worcestershire in betwixt and the bay leaf. I cut upwards all the veggies, 4 carrots, four celery stalks, 1/iv cabbage, scattering of green beans and broccoli, no frozen veggies. I sauted them all in 2 tablespoons of actress virgin olive oil for almost half dozen mins and prepared another 4 cups of wylers beef boullion. I fished out the stewed tomatoes that didn't autumn apart, cut them upward and threw everything in the crock. I also threw in half a fresh jalapeño, some other bay foliage and a whole garlic and a loving cup of pearled barley. This soup is so yummy had to write my review! Thank you for the recipe!
10/19/2002
This soup is outstanding. The whole family enjoyed it. Took the suggestion of putting the tomatoes in the blender - child friendlier!
10/09/2011
This soup is so good! This is a very hearty soup. I Will reduce the corporeality of veggies and increase the liquid side by side time. It has such a wonderful taste, thanks for sharing.
10/nineteen/2008
I cut the recipe by one-half and used beef stew meat. I did non apply a crock pot (since I don't like beefiness that falls apart...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, then I could get all the leftover dark-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 can beef broth and permit everything simmer for 45-hr 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 brand this again.
04/23/2007
I simply made 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 splendid. 2 suggestions: when adding the barley to the crockpot, add some hot broth, at to the lowest degree a cup - that fashion the barley doesn't soak up the fat from the roast. I let the barley mixture sit down in the refrigerator overnight and was able to have all of the fatty off the top once it solidified. I would also use diced tomatoes, merely considering my husband doesn't like whole tomatoes, and also I needed to add more water and bouillion, otherwise it would have been porridge like. Fantastic recipe, will make over again for certain. I used pearl barley, simply 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 after date.
01/03/2012
As recommended by other reviewers, I used stew meat that I cutting into smaller pieces. I cooked the soup for 10hours on low, added the barley, and then accidentally left the crock on warm overnight. It nonetheless tasted superb! I also added a dash of Worcestershire.
02/03/2007
This is an infrequent soup! Very like shooting fish in a barrel every bit well as delicious. I take made this soup several times now and my family unit never tires of information technology. I practise use beef broth instead of the water and bouillon, and practise not bother with the boosted vegetables, as the frozen ones are sufficient and makes the recipe even easier. Serve with a loaf of crusty bread!
03/01/2006
This is a bang-up tasting recipe we'll be making for years to come. I added all the ingredients listed at the beginning, turned the crockpot on low, and let information technology go until I got home in the evening (about 11 hours). I removed the bayleaf, skimmed the fat off the pinnacle, and shredded the beefiness and put it back in the pot. The soup was notwithstanding 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 elevation 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 virtually 90 minutes before we ate. (Hubby was 30 minutes belatedly 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 information technology a really squeamish flavour and kick. This was also even improve as leftovers!
10/09/2007
This is SOOOO good! Its a shame that we've been having an Indian summertime here in Jersey.. this is the perfect autumn soup! And its really more than like a stew..overnice and thick..sticks to the ribs! I fabricated this in my crock pot. I used a large tin can of Beef Broth instead of bouillon.. the goop measured to nigh 5 cups, so I upped the barley to 1 cup. I didn't have a bag of frozen mixed vegetables, so I subbed some frozen peas which worked out actually groovy. I used stew meat instead of the roast and information technology was just fine. I also added the barley in at the very beginning and it wasn't mushy at all. I set my crock pot on high for 7 hours and information technology turned out just perfect. I will definitely make this again.. especially when its nice and chilly out!
09/25/2000
Has a wonderful sweet taste. I could hardly believe when my 2 yr old asked for seconds!! Very hearty and filling. Yous'll desire to freeze some considering information technology makes a lot. And be sure not to omit the barley, information technology actually makes this dish.
10/23/2003
I've been using this recipe for a couple of years now. This is the best Autumn repast anyone has ever devised. I cannot believe the requests I've gotten for this the concluding couple of years. This is, quite peradventure, the all-time soup always created. I put a touch more barley in it and go far more of a stew, but still alot of liquid. Oh, my God, give thanks you to the original maker of this soup. It'due south become a staple on Super Basin Sunday for the states. And, I make it but nearly at present, late Oct, to tease our friends and family. This is simply a great meal, and thanks, whoever posted it beginning. It's the best.
12/07/2005
WOW!! Next time I will increase the both by one-2 cups. It was FANTASTIC - even better the second mean solar day. Slap-up mode to use up all those left over small bags of frozen veggies in the freezer.
12/03/2011
I am just virtually to do the final 20 minutes of cooking and all I have to say is that fifty-fifty if this is the best tasting soup to ever cross my lips it will never be made again. It was far too much work and the measurements too vague... what size carrot/celery/onion (i cup worth, 2 cups??????) Plus, I shouldn't need a dull cooker AND giant stock pot to brand 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 best Beefiness Barley Vegetable soup I have ever made. It is piece of cake 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 whatsoever frozen veggies or tomatoes or carbohydrate..i use carrots, celery, red onion an add 2 pkgs of the onion soup mix, lotsa pepper, lil paprika..fantabulous soup! thanks fer posting! definitely a go to-er..
01/10/2011
I followed other reviewers and put everything in a crockpot at once just added the barley (doubled amount) during the terminal hour. I too added cubed potatoes at the outset. I would have given this more than stars if the recipe chosen for more seasoning. I didn't follow the communication of others who suggested calculation thyme and oregano but I wish I did. Otherwise this a practiced, hearty soup.
12/29/2002
This was splendid! It took time to melt and certainly filled a 6-quart slow cooker to the pinnacle! Very dainty for a crowd or when leftovers are desired. I did make a few changes, based on what was on hand: used leftover beefiness 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 two bay leaves. Definitely a keeper!
08/14/2012
Absolutely the best vegetable beef soup I have 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, 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 fridge overnight. I left the carrots & celery in larger chunks so they would not break down. I placed the crock in the pot and set it to low before going to work the next morn. When I got domicile about 9½ hours later, I removed the chuck (it was in 4 large pieces) and added the barley. While the barley was cooking, I shredded the beefiness. 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 back to the pot and dinner was ready! Thanks for the great recipe!!!
01/30/2005
This is awesome. I brand some changes... I throw the meat into a crockpot, add together all the veggies and broth.... everything except the barley. And so I cook it on low for about ix hours. Turn the crockpot off, add the barley, supervene upon the lid and let information technology sit for some other 60 minutes... PERFECT everytime! I also add a lot of crushed reddish pepper flakes on height of the meat and this gives it a lot of spice, which we like.
ten/31/2011
Corking soup! I threw all the ingredients together in crock pot and cooked for x hours similar another reviewer suggested. I added barley during concluding the ane/2hr. Perfection. Cheers!
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 tomato sauce to brand upward for it. The soup was rich and hearty, and was perfect for a cold night. I think I'll add more barley adjacent time, just other than that, no changes necessary. Bang-up recipe.
08/24/2005
A shortcut to this recipe is to use your pot roast leftovers from dinner. The slow cooked beef flavor, the seasoning, the carrots and potatoes and onions, are all there already, with their fantastic slow-cooked flavor. Just add barley (and necessary liquid for information technology to cook in),tomatoes, and add together additional frozen vegetables like peas or mixed veggies. Instead of sauteeing celery, y'all tin 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 just like Mom's. I added shredded greenish cabbage, extra boullion and some actress water. Information technology was still thick, more than like a stew. Just how I like information technology.
12/06/2001
it was awesome i take three girls two of which are very picky they wouldnt eat it (boy did they miss out!!!)our two year old loved information technology she doent consume anything either. we cooked it up in a stock pot instead of a crock.. replaced the tomatoes with two cans beefiness broth and iv beefiness boullion cubes and i love barley and so i made information technology with 1 1/ii cups. and a half tsp. pre crushed garlic a little flake of ingrediant swapping but it was fantastic and piece of cake to make the hubby fabricated equally i sat at the table and dictated.... it was fun
02/19/2001
I Really liked this recipe! I cooked the meat as directed then took it off the os. Put all the other goodies dorsum in the crockpot and cooked it on depression for another iv hours. Deepened the flavor. I will surely make this over and over over again! Thank you Margo!
09/18/2010
This soup is awesome tasting. My husband even commented on how great it tasted. It takes a lot for him to do that. I followed the recipe as written originally.
03/03/2011
Exactly what I was looking for--yum! I made the stove top version (well-nigh 3 hours total), and the only reason I didn't requite 5 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: cut up chuck roast, brown in olive oil add onion, garlic & celery & melt ii min. add everything else but barley omit frozen veggies--add together cubed murphy & actress carrots less sugar ( only ane/2 tsp.) vii cups beef broth 2 fourteen oz cans diced tom. (1 diced w/garlic & olive oil) 1 tsp. worsesteshire add barley 1 hr out--perfect!
05/30/2011
LOVED Information technology! I did take communication from other reviewers and used stew meat, replaced water & bullion with beef broth and skipped the saccharide. Also put everything in at in one case and cooked for 10 hours on low, adding pearl barley an hour before it was done. The season was amazing and I will exist making this once more and again. It was so like shooting fish in a barrel! i was a picayune concerned at how thick information technology was, simply 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, then calculation barley and salt at the end until cooked. Wonderful!
ten/thirty/2006
I contradistinct this a bit and it was absolutely fantastic! My husband doesn't similar cooked veggies so I was afraid that he wouldn't like it, but he loved information technology! I cooked this on top of the stove for several hours. Offset, I left out the frozen veggies. I used iii lbs of stew meat (did not brown) instead of the roast. I increased the broth using 4 cups of ready-to-employ Swanson'southward Beefiness Broth, 1 10.5 oz can of Campbells Beef Broth double-strength (did not dilute), and 1 fourteen oz tin of Swanson Lower Sodium beef broth. I also increased Barley & used 2 cups of Quick Cooking Barley during the concluding 20 mins. A keeper!
11/06/2003
Wonderful, wonderful, wonderful, wonderful! I doubled the barley and added zucchini and yellow squash. This 1's going to become a regular!
03/13/2012
Brilliant! I made a few changes (which I never normally practise): 1. 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 brownish, threw all the ingredients in the pot together and covered them with water (instead of but ane cup of h2o). I did add the barley separately though. 3. Omitted the stock cubes and oil iv. Added five bay leaves five. Added 1/2 teaspoon of oregano, and one/4 teaspoon of chili powder It looks like a lot of changes, but because I left out the stock cubes, I had to recoup them with stronger flavours in other areas. I concluded up adding quite a lot of salt and pepper to brand upward for the absence of the cubes. Anyway, it's a fantastic recipe, and lasted me 4 days
09/18/2011
Lovely taste, just be conscientious with the Barley... I added to much and had gloup!
12/07/2013
This is our favorite soup - I employ stew meat and throw everything in the crock pot. (I will add actress veggies if I have them on hand - potatoes, rutabagas, etc) Brand some fresh bread and we take a favorite meal for the common cold Wisconsin nights!
01/14/2011
Not bad flavor. I followed the amended recipe, and it turned out wonderfully. The only change I'll make next time is to add another purse 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 two 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!!
01/16/2004
Made it for fifty people at work and WOW was it great! (1 guy had 4 helpings!) Used italian mode tomatoes, boxed beef broth, diced stew meat and canned light-green chilies for ease. 15 people asked for the recipe including my boss! Left overs are even amend. Definite keeper and will make information technology again and again. Thanks Margo!!!!
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Source: https://www.allrecipes.com/recipe/13023/beef-barley-vegetable-soup/
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