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- 1 tablespoon olive oil, divided
- 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
- 1 8-ounce container sliced crimini (baby bella) mushrooms
- 2 1/4 teaspoons minced fresh rosemary
- 1 14.5-ounce can diced tomatoes in juice
- 4 cups (or more) vegetable broth
- 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
Nutritional ContentOne serving contains the following: Calories (kcal) 230.0 %Calories from Fat 13.6 Fat (g) 3.5 Saturated Fat (g) 0.4 Cholesterol (mg) 0 Carbohydrates (g) 45.2 Dietary Fiber (g) 8.8 Total Sugars (g) 5.3 Net Carbs (g) 36.4 Protein (g) 8.1Reviews Section
Beef, Vegetable and Barley Stew
Sometimes, I believe true happiness comes in a bowl. It is the truth.
This is the best kind of happiness because it leads to a pretty good experience all round. It makes you smile, it sounds like &lsquommm&rsquo and &lsquoaahhh&rsquo, it tastes like home, it fills your belly, it warms your soul&hellip
I found happiness in this amazing Beef, Vegetable and Barley Stew, made in the Philips Electric Pressure Cooker &ndash in no time at all.
I have had to review this new appliance from Phillips and it has been a blessing. I am much more comfortable using it as I was in the beginning, pressure cookers aren&rsquot really my thing, you see. You can read all about it in my first post here.
But, it couldn&rsquot be any easier presenting a good old home cooked meal when you have one of these babies around. I am now convinced that I NEED one of these, for good&hellip
Getting all warm and cozy?
This Beef, Vegetable and Barley stew is exactly what should be on your weekend cooking list, as it is so nourishing and comforting &ndash the perfect meal to enjoy on a freezing weekend. Happy weekend!
* Philips sent me the HD2105 Electric Pressure Cooker to review. All thoughts on the machine is my own. Recipe is my own. This post was not sponsored. *
Easy pearl barley recipes
A new recipe for risotto that you will love. Use pearl barley instead of rice, with mushrooms and spinach, it makes an easy but filling meal for one.
Make this all-in-one soup for a midweek winter warmer. It’s packed full of nutritious veg, lentils, pearl barley and salty lardons for a bowlful of comfort food.
Oven-baked pearl barley pilaf with chicken and mushrooms
Often made with basmati rice, this easy, filling meal is one of the most popular weeknight dinners in Romania. It’s easy to make and packed with a mix of Turkish and Mediterranean flavours.
Roasted red pepper and pearl barley with barbecued prawns
Check out our recipe for juicy bbq prawns, smooth roasted red pepper dressing and a pearl barley salad. These prawns are marinated in lime, garlic and chilli, to give them a punchy flavour. This dish is easy to make and low in calories, a great summertime meal.
Easy turkey soup
Use up leftovers in this nourishing winter soup, packed with carrots, celery and pearl barley. Serve with buttered crusty bread for dunking.
Tuscan bean and barley stew
This recipe for Tuscan bean and barley stew is a perfect one to have on hand for a quick midweek meal. It’s ready in 30 minutes, serves four and is under 200 calories. Use whatever leafy greens you have around.
Bacon, barley and leek soup
Check out this hearty bacon, barley and leek soup. This simple yet warming soup is low in calories and easy to make. A great rejuvenating recipe.
Courgette, pea and artichoke barley risotto
This vegetarian courgette, pea and artichoke risotto makes for a delicious summery dish that feels indulgent, but is under 300 calories. Pearl barley is a healthier, higher fibre alternative to normal risotto rice.
Sea bream with barley and leeks
Pan-fried sea bream served with pearl barley and leeks, with a splash of white wine and chopped sundried tomatoes, makes a hearty midweek meal that’s still healthy and low in calories. A nutritious and delicious midweek meal for two.
Warm roast veg, lentil and barley salad
Boost your five-a-day with this vegetarian recipe. Made with lentils and pearl barley, it’s filling, fast and easy, making it just right for after work. Plus, it serves four, or two with leftovers for a packed lunch.
Barley Stew with Leeks, Mushrooms, and Greens
1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
- Heat oil in heavy large pot over medium heat.
- Add leeks sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.
- Add mushrooms, garlic, and rosemary increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes.
- Add tomatoes with juice stir 1 minute.
- Add barley and 4 cups broth bring to boil.
- Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes.
- Add kale stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
A Bit About Leeks
Luckily Rachael Ray actually took the time out of her 30 minutes to describe how to cut and wash the leek: You have to cut off the very tip of the white part, then slice it lengthwise so that you can wash between the layers down there. There’s a lot of dirt in a leek! You then slice the white part into thin half moon shapes. You can then cut into the greens until you reach the “tough part”. The shape is kind of up to you for the greens I went with little diced squares. Most recipes for leeks will note if you use just the white part, or not.
Leeks emanate a rather pleasant, delicate, onion-y scent as you cut them. The half-moon part was easy, but I’m still not quite sure where I was supposed to stop cutting! It was clear that the leeks, which are white on the bottom with broad, flat, hardy strips of leaves on top, had been cut for aesthetics in the grocery store. So did they already cut off “the tough part”? Or was that my job? I went with a halfway job, cutting about halfway up the stalk and putting the rest back in my fridge in case I decided it was safe to eat another day. It’s always an adventure – a worthwhile one! – to try a new fruit or vegetable. I’ve purchased another leek or two since then, and I pretty much use the whole thing. We haven’t died yet!
Leftovers note: Leeks can be cut and frozen, just like an onion, according to my man at the Farmer’s Market. I’ve got some waiting for mid-winter!
Looking for more soup recipes? You won’t want to miss the eBook Winter Soups, a compilation from over 50 real food bloggers. I truly enjoy having this book in my collection for all the great new ideas. Check it out here.
Frivole, mushroom and barley stew, Cais na Tire cheese
1 Put the rapeseed oil into a pan and add the mushrooms, cinnamon, nutmeg and bay leaves.
2 Cook over a medium heat for five minutes, until the mushrooms start to soften.
3 Drain the barley then add it to the mushrooms, followed by the vegetable stock and milk, then bring to a simmer and cook gently for 20 minutes until it is soft and yielding.
4 Meanwhile cook the frivole in boiling, salted water for two minutes, drain and refresh under cold water and pat dry on a clean tea towel.
5 Put the butter in a separate small pan and begin to cook over a low to medium heat for three minutes or so.
6 When it starts to fizz and foam it is starting to turn into brown butter.
7 Give it 30 more seconds, remove from the heat and allow it to cool a little before adding the vinegar. This can be made ahead of time.
8 To finish the barley stew, add the grated cheese and season with salt and pepper. Remove the bay leaves.
9 Put the frivole into the brown butter, season and warm over a low heat.
10 Serve the barley stew on warm plates with the buttery frivole on top, plus a drizzle of the excess brown butter and some extra shavings of Cáis na Tire.
This Hearty Beef Barley Soup is The Best Prime Rib Soup Ever
My beef and barley soup is loaded with fantastic flavors and a wonderful assortment of complimentary vegetables, all made even better with tender leftover pieces from your prime rib roast holiday dinner!
Over the years I have always prepared plenty of prime rib during the holidays, and I enjoy making the usual leftover meals afterward. However, I knew that with such an amazing roast (even if you use the less costly cross cut portion or are preparing a standard roast beef or baron of beef) that I really should be striving for some pretty phenomenal meals and recipes to create from those prime portions of perfectly roasted prime rib beef.
Beef and Barley Stew
Yield: 8 servings
prep time: 20 minutes
cook time: 1 hour
total time: 1 hour 20 minutes
Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, it’s freezer-friendly!
- 2 tablespoons olive oil
- 1 1/2 pounds top sirloin steak, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, diced
- 3 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms
- 1/3 cup dry red or white wine
- 8 cups beef stock
- 1 cup pearled barley, rinsed
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes set aside.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley season with salt and pepper, to taste.*
- Serve immediately.
*TO FREEZE: Let cool completely portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Barley Risotto with Collard Greens
If you are looking for a stick-to-your ribs dish to prepare on a meatless Monday, look no further. This nutty barley risotto, studded with mushrooms, leeks, carrots, tomatoes and hearty collard greens, is ideal when you’re in the mood for a hearty vegetarian meal. Feel free to substitute your favorite sturdy greens, such as kale or chard, for the collards.
Barley Risotto with Collard Greens
5 Tbs. (2 1/2 oz./75 g) unsalted butter
10 oz. (315 g) button mushrooms, finely chopped
1 large carrot, peeled and finely chopped
1 leek, white and pale green part, thinly sliced
1/2 cup (4 fl. oz./125 ml) dry red wine
2 1/4 cups (18 fl. oz./560 ml) low-sodium vegetable broth
1 1/2 cups (9 oz./280 g) diced canned tomatoes with juice
Kosher salt and freshly ground pepper
1 cup (7 oz./220 g) pearled barley
2 cups (6 oz./185 g) thinly sliced stemmed collard greens
1/3 cup (1 1/2 oz./45 g) freshly grated Parmesan cheese
Put the flameproof insert of a slow cooker on the stove top over medium heat, then add 2 Tbs. of the butter and warm until melted. Add the mushrooms, carrot, leek, and garlic and cook, stirring, until softened, about 10 minutes. Whisk in the flour and tomato paste and cook, stirring, until the flour is fully incorporated, about 1 minute. Pour in the wine and simmer until evaporated, about 2 minutes. Add the broth, tomatoes and their juice, honey, rosemary, 1 tsp. salt and a few grinds of pepper, and stir well. Increase the heat to medium-high and bring to a boil.
Transfer the insert to the slow cooker and stir in the barley. Cover and cook on low for 4 hours. The barley should be tender.
Uncover and stir in the greens. Re-cover and cook on high setting for about 30 minutes. The greens should be tender. Stir in the remaining 3 Tbs. butter and the cheese. Transfer the risotto to a large shallow serving bowl or individual bowls and serve immediately. Serves 4 to 6.
Learn to make the most of your slow cooker with this and
other inspiring recipes in our Quick Slow Cooking , by Kim Laidlaw.
Shiitake Mushroom Barley Soup
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 4 to 6
Ingredients US Metric
- 2 medium leeks (about 18 oz)
- 6 ounces fresh shiitake mushrooms
- One (3-inch) knob fresh ginger, peeled if desired
- 6 cups water
- 2 tablespoons olive oil
- 2 teaspoons tamari or soy sauce
- 1/2 cup pearled barley
- 2 cups roughly chopped spinach (about 2 oz)
- 1/4 cup miso paste (red, white, or a combination)
- 1/4 cup thinly sliced scallions (whites and light greens)
- 1/2 sheet nori seaweed, cut into matchsticks with scissors
First, get the broth together. In a large saucepan, combine the tough green parts of the leeks and the stems of the shiitake mushrooms. Peel the ginger and toss the peels into the saucepan, along with the water. Bring to a boil. Reduce the heat to medium-low to bring the liquid to a lively simmer. Let the stock cook while you begin the soup.
Cut each leek in half lengthwise and slice it into thin half-moons. Slice the mushroom caps into 1/4-inch (6-mm) slices. Mince enough ginger to measure about 3 tablespoons.
In a medium saucepan set over medium heat, warm the oil. Add the leek and ginger to the oil and cook, stirring frequently, until the leeks are soft, 3 to 4 minutes. Stir in the shiitakes and tamari, and continue to cook, stirring occasionally, until the shiitakes shrink, first turning white and then deepening to a very light brown, about 7 minutes. Stir in the barley.
Place a fine-mesh strainer over the saucepan and pour in the mushroom-leek stock, discarding the scraps. Cover and bring to a boil. Then lower the heat to medium-low and cook, covered, until the barley is tender and the broth a bit creamy, 20 to 40 minutes.
Stir in the spinach and continue to cook for another 2 minutes. Remove the pot from the heat. Measure the miso into a small bowl or measuring cup and ladle some of the liquid from the soup into the miso paste. Stirring constantly, keep adding liquid until the miso is the texture of a thin pureed soup. Pour the miso into the pot, stirring to combine. Taste the soup, and adjust the seasoning with additional tamari, if needed.
Ladle into bowls and top with the scallions and nori. Serve immediately.
Recipe Testers' Reviews
This umami-rich shiitake mushroom barley soup was hearty, comforting, and full of flavor. Perfect for a cool late winter evening. The soup had so many layers of flavor and the combination of hearty barley and meaty mushrooms made for a fantastic meatless meal with a loaf of crusty bread alongside.
I did add a bit more soy sauce at the end, but still felt it was underseasoned. We had to add a bit of salt at the table.
This is exactly what a classic miso soup should be: the individual flavors of the ingredients are ever so gently present in every spoonful. I love the earthy umami of shiitake, the warmth of ginger, a whiff of the ocean from nori, but the sweet melt-in-your-mouth leeks are what I adore most here.
The mellow weight of the creamy barley reminds me of an excellent risotto—it’s reassuring, like the softest blanket your cheek will ever touch. With the word “comforting” in mind, I used white miso for this recipe for its rounder flavor (red miso typically has a sharper salty flavor). I grew up eating miso soup almost daily, and I’m sorry I had never thought of marrying it with mushroom and barley, one of my favorite soups of the West, until now.
This shiitake mushroom barley soup is such a hearty and fulfilling soup that I would almost dare to call it a stew. As promised, it delivers layers of healthy, deeply satisfying flavor and does indeed feel like the most nurturing meal you could serve in a bowl! The ingredients are simple to gather if you don’t already have most of them in your pantry and fridge, and the recipe itself involves very little effort with maximum pay-off the creamy miso swirl-in at the end of the preparation takes this from very, very good to truly transcendent!
I loved the soup as written with all its vegetarian goodness, but for my meat-loving husband, I stirred in some julienned pork tenderloin that I had marinated in soy and ginger and grilled: a perfect variation! I used white miso and stirred in some grilled and julienned pork tenderloin along with the spinach. Chicken would also be great if you wished to make a heartier dish than the base recipe. As recommended, I touched up the seasoning at the end with a stir-in of 1 teaspoon additional soy sauce. Delicious!
This shiitake mushroom barley soup was just what I needed on a drizzly, cool spring day. The meatiness of the mushrooms paired with the saltiness of the miso made this a filling, comforting, and delicious meal. I also think that this soup can be modified as desired—I would definitely add more spinach, as I loved it in the soup and wanted more.
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I wanted to make a miso-marinated grilled chicken thigh to put in this for heartiness, but I usually use yellow miso for that. Lest I have to buy two containers of miso, can I use yellow in this as well, or shall I use white on the chicken? I bow to your wisdom, kitchen gods.
Oh my, Ariadne. I’ve never been called a kitchen god but what a title! I think you could use easily use yellow miso for this recipe as it is similar to red which the author suggests in addition to white. Both red and yellow have been fermented with barley and add a great depth to dishes, especially soups. Let us know how it turns out.
Didn’t love this. The ratio of mushrooms to barley and leeks seems low, and this just didn’t have a punch of flavor. Seemed a little bland.
Julie, so sorry you didn’t enjoy the dish. Did you salt it well? (That wouldn’t solve the ratio, but it would do wonders for the blandness.)