Here's a stick-to-your-ribs type of slow-cooker beef and barley soup. I've also used a chuck roast, rump roast and London ...

In my previous life as a cruise director with Clipper Cruise Line, one of my very favorite dishes was the Beef with Barley Soup. Since retiring from shipboard life 17 years ago, I have regretted ...

Toss the beef and onion with ... Strain the broth into a clean soup pot — you should have about 1 1/2 quarts --and add the sauteed vegetables. Add the potato, barley and thyme to the pot.

Beef and barley soup is rich and meaty enough to be called a stew, but ready to eat in just over an hour. "I made this recipe for dinner guests and it was delicious! Everyone raved about it.

In America’s Test Kitchen’s book,” The Everyday Athlete Cookbook,” the authors advocate that this hearty Beef and Barley Soup is good for your soul and your active lifestyle. They advise ...

Trim the beef so that all fat is taken off and trim ... a sauce consistency or if need be thicken with corn flour. Cook the barley in the stock with thyme and bay leaf, in another pan sweat ...

Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish. Cook's Note: Soup can be refrigerated for up to ...

Peter W. Liander, West Brighton Ingredients: 12 quarts water 1-2 pounds leftover cooked roast beef, diced 1/2 pound pearled barley, washed 2 large Spanish onions ...