Type what you have

Ingredients

• ✓ pearl barley
• vegetable oil
• onion
• celery
• red bell pepper
• chicken breast
• salt
• black pepper
• tomato
• chicken stock
• thyme

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onions, celery, and bell peppers to the pot; saute until vegetables are soft, about 5 minutes.
2. 2 Season chicken breasts with salt and , pepper and add to the pot. Add tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken onto a cutting board and shred with 2 forks. Return to the pot and stir to combine.

By peloquinswife

Ingredients

• ✓ pearl barley
• olive oil
• mushroom
• onion
• garlic
• dill weed
• oregano
• chicken broth
• wild rice
• pea
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
2. 2 Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ pearl barley
• onion
• vegetable oil
• chuck roast
• kidney bean
• pinto bean
• potato
• water
• onion and mushroom soup mix
• garlic powder
• salt
• pepper

Instructions

1. 1 In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
2. 2 Add meat, and brown well on all sides.
3. 3 Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
4. 4 Preheat oven to 200 degrees F (95 degrees C).
5. 5 Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

By Sherrie D

Ingredients

• ✓ pearl barley
• beef stew meat
• vegetable oil
• water
• margarine
• carrot
• garlic
• onion
• celery
• mushroom
• water
• beef bouillon cube
• sour cream

Instructions

1. 1 Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2. 2 In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. 3 Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

By Karen Hemzacek

Ingredients

• ✓ pearl barley
• olive oil
• onion
• red bell pepper
• garlic
• chicken stock
• mixed greens
• spinach
• beet green
• swiss chard
• corn
• cremini mushroom
• carrot

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
2. 2 Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
3. 3 Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
4. 4 Cook until barley is tender, about 30 minutes.

By WRHS ProStart

Ingredients

• ✓ pearl barley
• beef stew meat
• vegetable oil
• onion
• celery
• carrot
• beef stock
• mushroom

Instructions

1. 1 Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2. 2 Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3. 3 Pour beef stock into the pot.
4. 4 Stir pearl barley into the stock.
5. 5 Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6. 6 Stir mushrooms through the soup; cook 1 hour more.

By Wendellian

Ingredients

• ✓ pearl barley
• water
• olive oil
• onion
• leek
• ground turkey
• beef stock
• rice wine
• coriander
• black pepper

Instructions

1. 1 In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
3. 3 Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

By Joshi

Ingredients

• ✓ pearl barley
• butter
• onion
• celery
• mushroom
• green bell pepper
• salt
• black pepper
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 1 ½-quart Dutch oven or oven-safe pot over medium heat. Add onion; cook until lightly browned, 5 to 8 minutes. Add celery; cook and stir until starting to soften, about 5 minutes. Stir in barley until coated with butter. Stir in mushrooms and bell pepper; season with salt and black pepper. Add chicken broth; bring to a boil. Cover Dutch oven.
3. 3 Bake in the preheated oven until barley is nearly tender, about 30 minutes. Uncover Dutch oven; continue baking until most of the liquid has been absorbed, about 15 minutes more. Taste; adjust seasonings before serving.

By Pjaros

Ingredients

• ✓ pearl barley
• water
• orecchiette pasta
• cilantro
• green onion
• grape tomato
• vegetable broth
• parmesan cheese
• arugula
• salt
• pepper

Instructions

1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Ingredients

• ✓ pearl barley
• butter
• onion
• pine nut
• green onion
• mushroom
• parsley
• salt
• pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium-high heat. Add onion, barley, and pine nuts; cook and stir until barley is lightly browned.
3. 3 Stir in green onions, mushrooms, and parsley; season with salt and black pepper. Transfer barley mixture to a 2-quart casserole dish; stir in vegetable broth.
4. 4 Bake in the preheated oven until liquid has been absorbed and barley is tender, about 1 hour and 15 minutes.

By KATINHAT

Ingredients

• ✓ pearl barley
• water
• beef bouillon cube
• onion soup mix
• beef stew meat
• potato
• onion
• carrot
• celery
• garlic

Instructions

1. 1 Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
2. 2 Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
3. 3 Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
4. 4 Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

By Mike Purll

Ingredients

• ✓ pearl barley
• butter
• onion
• allspice
• turmeric
• curry powder
• salt
• black pepper
• chicken broth
• almond
• raisin

Instructions

1. 1 Melt butter in a large skillet placed over medium-high heat. Add onion and barley; cook, stirring frequently, until onion begins to soften, about 5 minutes.
2. 2 Stir in allspice, turmeric, curry powder, salt, and black pepper. Pour in chicken broth, and bring to a simmer.
3. 3 Cover skillet with lid, and reduce heat to low; simmer until barley is tender, about 30 to 40 minutes.
4. 4 Fluff pilaf with a fork, and gently stir in almonds and raisins.

By Tracy X

Ingredients

• ✓ pearl barley
• vegetable oil
• beef round roast
• beef broth
• onion
• button mushroom
• garlic
• bouillon
• celery flakes
• parsley
• italian seasoning
• sazon seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

By Eleanor Price

Ingredients

• ✓ pearl barley
• ground beef
• onion
• beef consomme
• tomato
• water
• tomato soup
• carrot
• celery
• thyme
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
2. 2 Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

By Angela Giannetti Snyder

Ingredients

• ✓ pearl barley
• olive oil
• onion
• carrot
• celery
• salt
• chicken stock
• water
• thyme
• sage
• mint leaf

Instructions

1. 1 Heat olive oil in a heavy-bottomed pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Stir in barley until coated with oil; cook and stir until barley is golden brown, about 5 minutes.
2. 2 Add chicken stock, water, thyme, and sage to barley mixture; cover the pot and bring to a boil. Reduce heat to medium-low; simmer until liquid is absorbed, about 45 minutes. Off heat, stir in mint. Cover the pot; allow flavors to blend, 5 to 10 minutes.

By BigShotsMom

Ingredients

• ✓ pearl barley
• water
• olive oil
• onion
• garlic
• rosemary
• mushroom
• yellow bell pepper
• white wine
• white bean
• tomato
• spinach
• red pepper flakes

Instructions

1. 1 Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

By SpicyBoston

Ingredients

• ✓ pearl barley
• chicken broth
• garlic
• red onion
• carrot
• zucchini
• parsley
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
2. 2 Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
3. 3 Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

By Robyn Webb

Ingredients

• ✓ pearl barley
• vegetable broth
• lentil
• yeast extract spread
• carrot
• onion
• walnut
• potato
• flour
• water
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.
3. 3 Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.
4. 4 Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.
5. 5 Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.
6. 6 Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.
7. 7 Bake in the preheated oven until lightly browned on top, about 30 minutes.

By souliere

Ingredients

• ✓ pearl barley
• vegetable broth
• button mushroom
• shiitake mushroom
• lentil
• onion flake
• garlic
• summer savory
• bay leaf
• basil
• black pepper
• salt

Instructions

1. 1 In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. 2 Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

By diggergirl

Ingredients

• ✓ pearl barley
• water
• butter
• onion
• button mushroom
• potato
• carrot
• bay leaf
• dill
• salt
• black pepper
• pickle
• sour cream

Instructions

1. 1 Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
2. 2 Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
3. 3 Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
4. 4 After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.

By Natasha Titanov

Ingredients

• ✓ pearl barley
• olive oil
• pancetta
• bacon
• onion
• carrot
• celery
• cannellini bean
• water
• salt
• black pepper
• rosemary
• olive oil

Instructions

1. 1 Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
2. 2 Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
3. 3 Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
4. 4 Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

By Erinn

Ingredients

• ✓ pearl barley
• chicken stock
• vegetable oil
• onion
• tomato paste
• lime
• turmeric
• salt
• black pepper
• carrot
• sour cream
• parsley
• lime

Instructions

1. 1 Heat chicken stock in a large saucepan to a gentle simmer.
2. 2 Heat vegetable oil in a large pot over medium heat. Add onion; sauté until translucent. Add barley; stir 1 minute. Stir in hot stock, tomato paste, lime juice, turmeric, salt, and pepper; bring to a boil, then reduce heat to low, and simmer 1 hour.
3. 3 Stir in carrots; continue simmering until soup thickened and carrots and barley tender, about 30 minutes. If soup is too thick, add hot water, 1 tablespoon at a time.
4. 4 Slowly pour 1/2 cup hot soup into sour cream in a bowl, whisking constantly; gradually add to soup, whisking constantly. Stir in parsley. Serve with fresh lime wedges.

By Autumn Leaves

Ingredients

• ✓ pearl barley
• parsley
• water
• cornstarch
• crimini mushroom
• butter
• pea
• white sugar
• pearl onion
• black pepper
• bay leaf
• thyme
• tomato paste
• balsamic vinegar
• beef consomme
• beef broth
• tomato
• cognac
• red wine
• red pepper flakes
• garlic
• carrot
• onion
• celery
• bacon
• all-purpose flour
• salt
• beef stew meat

Instructions

1. 1 Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
2. 2 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
3. 3 Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
4. 4 Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
5. 5 Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
6. 6 Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
7. 7 Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
8. 8 Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

By AREENA

Ingredients

• ✓ pearl barley
• olive oil
• onion
• carrot
• celery
• brown lentil
• porcini mushroom
• beef broth
• bay leaf
• parsley
• thyme
• black pepper
• button mushroom
• sherry

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.
2. 2 Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.

By Diana Hagewood Smith

Ingredients

• ✓ pearl barley
• beef shank
• kosher salt
• black pepper
• vegetable oil
• onion
• garlic
• tomato paste
• chicken broth
• celery
• carrot
• rosemary
• bay leaf
• parsley
• horseradish

Instructions

1. 1 Gather all ingredients.
2. 2 Season beef all over with kosher salt and black pepper.
3. 3 Heat oil in a large pot over high heat. Cook beef in hot oil until browned on all sides, about 10 minutes. Transfer beef to a plate; set aside.
4. 4 Reduce heat to medium and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes.
6. 6 Pour in broth.
7. 7 Add celery, carrots, rosemary, and bay leaf.
8. 8 Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid.
9. 9 Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, 2 to 3 hours. Remove beef to a large bowl.
10. 10 Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
11. 11 Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt.
12. 12 Ladle stew into bowls and garnish with parsley and horseradish.

By John Mitzewich

Ingredients

• ✓ pearl barley
• red pepper flakes
• beef bouillon base
• thyme
• bay leaf
• tomato paste
• beef broth
• red wine
• garlic
• celery
• onion
• carrot
• cremini mushroom
• avocado oil
• pepper
• salt
• beef stew meat

Instructions

1. 1 Generously season beef with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil and tilt the pot to distribute oil evenly. Once oil shimmers, add 1/2 of the beef and cook in hot oil until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
3. 3 Heat another 1 tablespoon avocado oil in the pot; when oil shimmers, add mushrooms. Cook mushrooms in hot oil, stirring occasionally, until slightly brown, 4 to 5 minutes. Transfer mushrooms to the bowl with beef.
4. 4 Add remaining 1 tablespoon avocado oil to the pot. Cook and stir carrots, onions, and celery in hot oil until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until well combined.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

By Bren

Ingredients

• ✓ pearl barley
• apple cider vinegar
• brown sugar
• beef bouillon
• dark porter beer
• water
• thyme
• rosemary
• mushroom
• garlic
• carrot
• celery
• cabbage
• onion
• vegetable oil
• all-purpose flour
• black pepper
• salt
• beef stew meat

Instructions

1. 1 Season beef with salt and black pepper; coat with flour, shaking off excess.
2. 2 Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
3. 3 Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

By Kat O Connell

Ingredients

• ✓ pearl barley
• water
• mushroom
• water
• chuck roast
• water
• parsley
• dill
• beef broth
• salt
• pepper

Instructions

1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady

Ingredients

• ✓ pearl barley
• turkey sausage
• onion
• garlic
• italian seasoning
• chicken broth
• carrot
• spinach

Instructions

1. 1 Cook sausage, onion, and garlic in a skillet over medium heat until the sausage is evenly brown. Season with Italian seasoning. Remove from heat and drain.
2. 2 Add sausage mixture, chicken broth, carrot, spinach, and barley into a slow cooker.
3. 3 Cover and cook on High for 4 hours, or Low for 6 to 8 hours.

By MRSARAB

Ingredients

• ✓ pearl barley
• water
• canola oil
• onion
• celery
• carrot
• white mushroom
• garlic
• tomato paste
• beef stock
• oregano
• salt
• black pepper
• worcestershire sauce

Instructions

1. 1 Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
2. 2 Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
3. 3 Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
4. 4 Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
5. 5 Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
6. 6 Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

By Leanne Cooke