1-1/2 pounds beef stew meat, cut into 1/2-inch cubes; 1 tablespoon canola oil; 1 carton (32 ounces) beef broth; 1 bottle (12 ounces) beer or nonalcoholic beer ...

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, diced 2 pounds green beans ...

1 cup pearl barley. 2-3 quarts of beef stock. 2 cups diced carrots. Instructions. Dice the roast beef, carrots, onion and celery into 1 / 4 inch pieces and set aside. Heat the butter in a stock pot.

Give your Sunday roast new life with these satisfying recipes, and read on for even more ways to cook with leftover roast beef. 01 of 10 Hungarian Beef-and-Potato Soup ...

Kosher salt and freshly ground black pepper. 1 tablespoon canola or vegetable oil. 3 large carrots, peeled and diced. 1 large yellow onion, diced. 3 stalks celery, diced or cut into half-moons ...

If you are hosting Passover, you may well be making a brisket. And if you are making brisket, you may well have leftovers. (And if you don’t end up with leftovers, make a note next year to buy a ...

Serves 4 (or makes 4 meals for 2). Note: Turn one pot roast into four very different dinners, with leftovers for beef and barley soup, beef with caramelized onions, and shepherd's pie (the ...

Beef Barley Soup With Mushrooms And Thyme. Servings: 6. Start to finish: 1 hour 15 minutes. 2 tablespoons vegetable oil. 1 onion, chopped. 2 carrots, peeled and chopped ...

Mix the kale into soup, return to a simmer again, and simmer five to 10 minutes more, or until the barley, squash and kale are tender. Thin soup with a little more stock, if you find it too thick.