Recipes From A Farmer’s Table – Barley!

BARLEY BEEF SOUP
This is Simply Marvelous – Perfect for Autumn
From Robin W. L.

1 lb. beef stew meat – diced large
1 Cup onion – chopped
1 Tbsp. vegetable oil
2 Tbsp. tomato paste
4 – 14-1/2 oz. cans beef broth
1 – 14-1/2 oz. can diced tomatoes – undrained
1 Cup barley – rinsed
1/2 C. celery – chopped
8 oz. button mushrooms – sliced
4 garlic cloves – minced
1-1/2 tsp. dried oregano or basil
1/4 tsp. black pepper
Salt to taste
* Optional – Add diced potatoes and/or frozen mixed vegetables

In a large pot, heat oil, add meat and onion.  Turn meat to brown all 6 sides.  Add tomato paste, heat through.  Add 1/2 Cup broth.  Scrape up bits, and keep with meat.  Transfer meat to a crockpot, and add remaining broth, plus all other ingredients.  Cook on “low” 8-10 hours, or on “high” 4-5 hours.

BARLEY MUSHROOM PILAFF
From Robin W.L.

1 large onion – chopped
1/2 lb. mushrooms – sliced
5 Tbsp. butter
1 Cup pearl butter
2 Cups beef or chicken broth

Preheat oven to 350*.  Cook onion and mushrooms in butter until onion is wilted, and mushroom juices have cooked off.  Add barley, and brown lightly.  Pour this mixtures into a buttered casserole.  Pour 1 Cup of the stock over the barley, and cover.  Gently bring to a boil.

Bake the casserole, covered, 25-30 minutes.  Add the remaining stock.  Continue cooking, covered for 15 more minutes, or until the liquid is absorbed and barley is tender.

Advertisements
This entry was posted in Ag Production, Education, Recipes and tagged , , . Bookmark the permalink.

Please tell us your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s