Beany Beef And Barley Broth Recipe

Name: Beany Beef And Barley Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup water; 1/2 pound lean ground beef; 2 onions large, diced; 6 carrots halved lengthwise and sliced; 2 baby beets chopped; 4 cloves garlic minced; 1 cup red wine; 5 cups beef broth; 2 cups water; 29 ounces tomatoes with juice canned; v 8 5 fl. oz low-sodium, cocktail; 1 2/3 cups tomato sauce roasted, or chunky tomato sauce; 1 teaspoon worcestershire sauce; 5 ounces adzuki beans soaked overnight; 6 ounces kidney beans soaked overnight; 10 ounces cucumber grated; 2 bay leaves; 3 sprigs fresh thyme; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon paprika; 1/2 teaspoon black pepper; 35 romano beans fresh, Italian flat beans, shelled, you ca; 7 1/2 ounces sweet potato peeled and diced; 1 cup pot barley; 19 ounces beans can small red Mexican, drained and rinsed; 1 pound frozen green beans or fresh, chopped

Servings: persons

1/4 cup water
1/2 pound lean ground beef
2 onions large, diced
6 carrots halved lengthwise and sliced
2 baby beets chopped
4 cloves garlic minced
1 cup red wine
5 cups beef broth
2 cups water
29 ounces tomatoes with juice canned
v 8 5 fl. oz low-sodium, cocktail
1 2/3 cups tomato sauce roasted, or chunky tomato sauce
1 teaspoon worcestershire sauce
5 ounces adzuki beans soaked overnight
6 ounces kidney beans soaked overnight
10 ounces cucumber grated
2 bay leaves
3 sprigs fresh thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon black pepper
35 romano beans fresh, Italian flat beans, shelled, you ca
7 1/2 ounces sweet potato peeled and diced
1 cup pot barley
19 ounces beans can small red Mexican, drained and rinsed
1 pound frozen green beans or fresh, chopped

1
Heat water in a large stockpot over medium-high.
2
Add ground beef and cook until browned, stirring to crumble.
3
Add onions, carrots and beets and cook, stirring, until the onions begin to turn golden - about 8-9 minutes.
4
Add garlic and cook 1 minute longer, until fragrant.
5
Stir in wine and cook over high heat, stirring well, to dislodge the fond from the pot and reduce slightly.
6
Add broth, water, tomatoes, V8, tomato sauce, Worcestershire, soaked beans and grated cucumber.
7
Stir in bay leaves, thyme, oregano, basil, paprika and pepper, then bring to a boil.
8
Reduce heat and simmer, covered, for 3 hours.
9
Stir in the freshly shelled Romano beans, sweet potato and barley and cook 1 hour further, until beans are tender. Remove bay leaves and thyme stems.
10
Add canned and frozen beans, uncover and cook at a brisk simmer for 30 minutes.

1789

kcal

Calories

Fat

310

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/4 cup water, 1/2 pound lean ground beef, 2 onions large, diced, 6 carrots halved lengthwise and sliced, and more.

Yes, Beany Beef And Barley Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beany Beef And Barley Broth

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