Barley with stewed meat recipes. Army dish - pearl barley with stewed meat

Let's feed our family a truly hearty and nutritious lunch! Let's prepare pearl barley porridge with stewed meat for them in the Redmond multicooker.

In ancient times, pearl barley porridge was considered a royal dish, and it is a pity that in the modern world they have almost completely forgotten about it.

Pearl barley is a very healthy cereal made from barley. It is very nutritious, gives a lot of strength, endurance, and vigor. And if someone thinks pearl barley is not tasty and not worthy of your table, then I will answer you - you simply do not know how to cook it.

Pearl barley porridge with stew in the Redmond slow cooker is very quick to prepare and will require a minimum of skills and a minimum of financial and time expenses from you.

Taste Info Second: cereals

Ingredients

• pearl barley – 2 multi-cups;
• beef stew - 1 can;
• carrots – 1 pc.;
• onion – 1 onion;
• water – 4 multi-glasses;
• salt – 0.5 tsp;
• vegetable oil – 2 tbsp. l.

Type of equipment used: multicooker-pressure cooker REDMOND RMC-RM4506, volume 5 l, power 900 W.

How to cook pearl barley porridge with stewed meat in a Redmond slow cooker

Rinse pearl barley well several times under running water, then soak for 2-3 hours, pouring a small amount of cold water over it.

If there is no time for soaking and you plan to cook the porridge in a slow cooker, the soaking operation can be canceled. But don’t just cancel it, but replace it by pouring boiling water over the pearl barley for 5 minutes before starting cooking.

Peel the onion and cut into cubes or small pieces.

Wash, peel and chop the carrots into a grater with large holes.

Turn on the multicooker to the “Frying” mode and fry the onion separately in vegetable oil, then together with the carrots for 5-7 minutes.

Disable the “Frying” mode.

Add the stew to the vegetables; if the pieces of meat are large, separate them with a plastic spatula or spoon.

In order for the finished dish to be truly tasty and aromatic, due attention must be paid to the choice of stew. It doesn’t have to be beef; you can use both pork and poultry, the main thing is that the stew is made in accordance with GOST. These canned foods contain a lot of meat, and the amount of fat and broth is kept to a minimum. Otherwise, it may turn out that your pearl barley will contain only the smell of meat, and the meat itself will be absent. Barley will be especially good with homemade stew, we told you. In this case, you will be sure exactly what is contained in the canned food and that the stew definitely contains meat, and not minced meat, fat and sinews.

Place pearl barley on top.

Pour the contents of the multicooker bowl with the required amount of water and add a little salt.

Close the multicooker and check that the valve is in the “Closed” position. Turn on the “Stew/Pilaf” mode. Set the cooking time to 30 minutes.

After the end of the program, as your kitchen assistant will signal you, do not rush to open the multicooker lid, let the pearl barley porridge simmer for another 15 minutes.

Now you can safely lay out the barley and stew into portions and treat your family to a hearty hot dish.

In combination with vegetables and meat, pearl barley is very tasty. It’s not difficult to prepare pearl barley with stewed meat; it is only important to stir the contents of the pan in time so that the porridge does not burn.

Ingredients

250 g pearl barley

1 can of stew

2 medium onions

2 carrots

garlic to taste

salt to taste

spices to taste

How to cook pearl barley with stewed meat

Pearl barley should be rinsed well under running water so that no dust remains. After this, soak in cold water for 6 hours. It is best to leave it overnight to cook the next day. After soaking, rinse the grain again, fill it with cold water and place it on the stove. Typically it takes 4 cups of water to prepare. Cooking time is 20 minutes after boiling. This is the first stage of cooking; as a result, the pearl barley will still be hard.

The onion must be peeled and finely chopped. Carrots can be grated on a medium grater. Vegetables need to be fried in a deep bowl; you can use sunflower oil or fat from the stew. First, place the onion in the pan, let it reach a beautiful golden color, and then put the carrots in it. You need to make sure nothing burns.

You need to add chopped garlic to the vegetable mixture, this will add a special aroma. Peel 3-4 cloves in advance and cut with a sharp knife. It is important to cut and not crush this product, then the taste will be brighter. It will give a little pungency and a pleasant smell.

1. After cooking, the pearl barley must be transferred to a frying pan with onions and carrots. If there is any liquid left, pour it into the porridge, as the product will still be stewing. Stir vegetables and cooked grains, pour boiling water over them. The amount of water should be 5-7 mm higher than the mixture. Close the lid and leave for 20 minutes on low heat. Stir occasionally and add boiling water if necessary so that nothing burns.
2. When the porridge is almost ready, you can try it, it should become soft, add the stew to the mixture and a little salt. Continue cooking over low heat, covered, for another 5-7 minutes. Don't forget to keep an eye on the availability of water. After the time has elapsed, the porridge must be left covered for 15 minutes until final cooking; the heat must be turned off.
3. Serve pearl barley with stewed meat on portioned plates. You can supplement the dish with fresh vegetables; they will go well with porridge.

You can prepare pearl barley with stewed meat in a slow cooker. It's much simpler and more convenient. Soak the cereal in advance, but then the sequence of actions changes. First, the vegetables are fried, then grain and stew are added to them, and everything is filled with water. The “pilaf” cooking mode is ideal for such a dish. The total time will be no more than 1.5 hours.

Pearl barley porridge with stewed meat is not the healthiest, but it is a quick and tasty dish. In general, canned food is one of the top three student dishes, right after doshiraki and dumplings. At the same time, every housewife can always stock up on a jar of stewed meat and prepare a delicious dish from it at any time. This happens when, for one reason or another, you don’t have time to run into the store. Personally, this happens to me often.

For cooking, I use beef stew, as it is less fatty compared to pork. However, it all depends on taste and preference. For a heartier dinner, feel free to use pulled pork.

To make the porridge itself tasty, you need to prepare the pearl barley by first soaking it. It doesn't require much effort, but the porridge will turn out much tastier. Onions, carrots and garlic will also improve the taste of the dish, and spices will add their own zest. By the way, at the end of cooking you can add butter and fresh herbs to the porridge. Then you definitely won’t leave the table until you’ve eaten everything.

Soak pearl barley in cold water for 10-12 hours. Then rinse thoroughly, transfer to a saucepan and fill with water for cooking.

Cook the porridge over medium heat until the liquid is absorbed.

At this time, cut the onion into cubes.

Cut the carrots into slices.

Garlic - in plates.

Put the fat from the can of stew into the frying pan and melt it. Add chopped vegetables and simmer until soft.

Cut the stewed beef into small pieces.

Transfer the stew to the frying pan with the vegetables, add spices: dried parsley, dill, pepper. Stir and heat in a frying pan for 2-3 minutes.

Meanwhile, the porridge has already been cooked.

Transfer the pearl barley to the frying pan with the stew and vegetables, add the bay leaf, stir, return to the heat and keep for 3-5 minutes, adding a small amount of hot water. Then leave it covered for 10 minutes.

Barley with stewed meat is ready! Bon appetit!

Pearl barley porridge is not everyone's favorite dish. And the main reason is not its taste. The reason lies in the fact that not everyone can cook it correctly. The process of cooking it takes longer than cooking other cereals. However, the result is worth it - the porridge turns out incredibly tasty, aromatic and, most importantly, healthy and nutritious.

It is superior to other types of cereals in terms of the content of essential microelements, vitamins, and amino acids. It is the leader in phosphorus and selenium content. This porridge is especially recommended for the elderly and children, since it enriches the body with useful substances, in particular micro- and macroelements and vitamins. The calorie content of 100 grams of barley cooked in water is 109 calories.

There are a huge number of recipes for making pearl barley porridge in cookbooks. This is a universal cereal that can be cooked with sugar and butter, adding fruits - bananas, apples, dried fruits, while seasoning with honey, jam, preserves. You can serve these versions of sweet porridge with fermented milk products. Many kids will not remain indifferent to such a delicious breakfast.

The recipe for barley with stew is considered optimal in terms of cooking time, availability of ingredients and taste. Pearl barley porridge with stew is an incredibly easy to prepare dish.

Preparation

1. Rinse pearl barley and soak for at least 3 hours. Before cooking, drain the water and dry the swollen cereal a little by placing it in a colander.

2. Fill the prepared pearl barley with water and put it on the fire. After the water boils, reduce the heat and cook for another 10–15 minutes.

3. Meanwhile, peel the onion, wash it and cut it into small pieces. We also wash the carrots and grate them on a medium grater.

If desired, you can add a couple of cloves of garlic.

4. Take a frying pan with high sides, put it on the fire, pour in vegetable oil. You can use the fat found in the stew. Add chopped onion and grated carrots.

5. Add stew - chicken, pork or beef (optional).

6. Drain the water from the pearl barley, which is still undercooked, and add it to the vegetables fried in a frying pan. Pour 1 glass of boiling water.

7. Don’t forget to add salt, black pepper and other spices to taste.

When choosing stew, give preference to a quality product. And remember that real stew should not contain any other ingredients other than meat, onions, salt, spices and water. When choosing homemade stew, pay attention to the appearance and smell.

8. Stir and cover with a lid. Let simmer over low heat for 25–30 minutes until done.

Step-by-step recipes for preparing pearl barley porridge with stew in a slow cooker and saucepan: options for pearl barley porridge with poultry and meat stew with vegetables, mushrooms, cabbage

2018-04-05 Marina Danko

Grade
recipe

11192

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

5 gr.

Carbohydrates

10 gr.

102 kcal.

Option 1: Pearl barley porridge with stew in a saucepan - classic recipe

Both products included in the name of the dish were only recently present in the mandatory army ration. It will be unnecessary to say that the reason for this is its high nutritional value and usefulness. The misconception about pearl barley as a completely tasteless dish is most often associated with a simple inability to cook it. We invite you to try luxurious porridge, no worse than from a camp field kitchen.

Ingredients:

• can of beef stew - 0.5 liters;
• 250 grams of large pearl barley;
• two large onions and two large sweet carrots;
• three large cloves of garlic;
• coarse salt and three pinches of freshly ground pepper.

Step-by-step recipe for classic pearl barley porridge with stew

We sort out the pearl barley and wash it. It is important not just to rinse it from dust, fill it with water and collect floating debris from the surface, then put it in a colander and rinse under the tap. Leave the cereal in the water for six to twelve hours.

We wash the soaked pearl barley again, add four glasses of water and boil for twenty minutes after boiling. Place in a colander again and let drain completely.

After peeling the onion, dissolve it into half rings or quarters. Place the can of stew upright in the freezer for up to two hours so that the fat collects under the lid and hardens. Open the canned food, transfer the fat to a frying pan and melt over low heat.

Place the onion in the fat, stir and sauté until golden brown. Then add coarsely grated carrots and chopped garlic. Warm the vegetables for another five minutes and place them in a saucepan, add pearl barley, smooth and add boiling water, half a centimeter above the food.

Cover with a lid and simmer on low heat for up to half an hour. Be sure to stir every 7-10 minutes, taste at the end and evaluate whether you need to continue softening the cereal. If necessary, add water and continue, but if the porridge is almost ready, mash and place the stew in the pan. Stir, add salt and pepper, heat for another seven minutes, then turn off the heat and leave the porridge covered for a quarter of an hour.

Option 2: Pearl barley porridge with stew in a slow cooker - quick recipe

Of course, we won’t ignore the multicooker, if you have one in your kitchen. The miracle stove is excellent at preparing crumbly porridge, so this time we’ll entrust it with pearl barley.

Ingredients:

• barley - two multi-glasses;
• a can of lean pork stew;
• large, salad onion;
• five multi-glasses of clean water;
• one carrot;
• “Extra” salt, ready-made spices for meat dishes;
• vegetable oil.

How to quickly cook pearl barley porridge with stew in a slow cooker

Fill the pearl barley that has been sorted out of debris and washed with plenty of water - let it absorb as much as needed. Soak the cereal for at least three hours, but preferably up to twelve.

Finely chop the peeled vegetables, pour oil into the bowl and start the baking mode. When the oil warms up and begins to emit a pleasant aroma, add the onion, and after a couple of minutes, the carrots, stir with a spatula until the sautéing noticeably changes color.

Place the opened canned food in a bowl and mash large pieces of meat, transfer to a bowl and thoroughly stir all the contents in it. You can add salt and spices at this stage. We warm it up for about ten minutes, during which time we drain the water from the pearl barley.

Having laid out the soaked and washed cereal, fill it with hot water just above the level, add salt to the required level and add the rest of the spices. From the menu of set modes, select “Pilaf” or, if it is not available, “Stew”, set the duration on the timer to one and a half hours and lower the lid. Stir the finished porridge; you can do this a couple of times during the cooking process. After preparing pearl barley porridge with stew in a slow cooker, serve it with vegetables.

Option 3: Barley porridge with stewed meat, cabbage and mushrooms

Not so often, but you can find stew made from ground pork on sale. If you are interested in dishes made from such canned food, then write the following recipe in your duty notebook. The beef stew recommended in the recipe is also good, cook according to your preference.

Ingredients:

• half a kilogram of fresh cabbage;
• a dozen small champignons;
• onion;
• three hundred grams of pearl barley;
• a can of GOST stew, preferably beef;
• large carrot;
• three tablespoons of thick sour cream and vegetable oil
• a spoonful of thick tomato;
• half a glass of broth;
• spices (necessarily pepper and bay leaf) and fine salt;
• half a cup of chopped green onions and parsley.

How to cook

Cook the grains, sorted and soaked for several hours, in brackish water until tender. Place in a colander, let the remaining water drain and cool.

Shred the cabbage into strips, clean the remaining vegetables and also chop them finely and thinly. You can grate the carrots through the middle cells. Be sure to wash the mushrooms and dissolve them into slices or slices.

Heat the oil in a large, deep, thick-bottomed frying pan or kettle. Fry the vegetables over low heat, stirring. Determine readiness by taste, by the softness of all components. Then pour in the broth and simmer for a quarter of an hour under the lid.

Add pearl barley to the vegetables, followed by slightly warmed stew. Stir, let it warm up and add salt and season with all the spices. Cover with a lid and let sit for a minute, stir again and simmer for another five minutes.

Add sour cream and tomato, stir, wait a few minutes, turn off the heat and wrap the porridge tightly. Let it “ripen” for at least half an hour.

Option 4: Simple pearl barley porridge in a slow cooker with chicken stew

If you don’t have a thermos of the appropriate size, simply prepare the porridge in any other way. On the other hand, the described technique is suitable for almost all other recipes in the collection.

Ingredients:

• half a liter jar of chicken stew;
• two carrots;
• a glass of large, high-quality pearl barley;
• two tablespoons of butter;
• large garlic clove;
• onion head;
• “Extra” salt and three pinches of pepper.

Step by step recipe

We will steam the barley. To do this, we sort it out, wash it, and leave it in water for an hour to swell. Then we carefully decant the water, even squeeze it out a little, put it in a thermos and fill it with a liter of boiling water. Let stand for one and a half hours.

We peel the onion and dissolve it into quarters of rings, grate the peeled carrots, remove the hard husk from the garlic and chop it with a knife.

First, using the frying mode, brown the onion with butter, add the carrots and simmer under the lid for ten minutes. Pour in the garlic, take it out of the jar and mash large pieces of stew; we also put all the jelly and fat into the slow cooker.

Sprinkle the contents of the bowl with pepper, stir and add pearl barley. We pour in boiling water, but not “over the top”, because our cereal is almost ready. The amount of water should be such that it is visible in a small depression in the porridge just above the level of the stew.

Cover the lid and turn on the pilaf cooking mode. If your multicooker allows you to adjust the duration of the set modes, set the timer to 20 minutes. When the automation is activated, add salt and spices, stir and taste the porridge, check the amount of water.

If there is no longer any moisture and the porridge is ready, keep it warm for a short time. If the porridge still needs to be cooked, add water or, conversely, leave the lid open for faster evaporation.

Option 5: Barley porridge with stew and vegetables

Replace the eggplant with zucchini if ​​you prefer. Cut it not into cubes, but into semicircles, no more than five millimeters thick. The original recipe does not include garlic, you can add a couple of cloves along with the stew for more flavor.

Ingredients:

• three glasses of boiled pearl barley;
• small eggplant;
• three tomatoes;
• two white salad onions;
• a handful of chopped dill;
• four tablespoons of unrefined oil;
• a small jar of stew.

How to cook

Boil the cereal using any of the above methods. You can also use “quick” porridge in bags; prepare it according to the recommendations on the package. Place the porridge in a colander to cool.

Brown the peeled and diced onion in a frying pan and transfer to a plate. Cut off most of the dark skin from the eggplant, cut into two-centimeter cubes and place in the same frying pan, adding oil and heating it thoroughly. Reduce the temperature and fry until the first blush, be sure to turn it over several times with a slotted spoon.

Add tomato slices to the eggplant, stir and cover with a lid, let the juice flow in first, then wait for it to evaporate. Open and add the stew, heat with the vegetables for about three minutes, then add the fried onions to the pan.

Having warmed up all the products, add and mix the pearl barley, wait until it warms up well. Add salt and spices, sprinkle with dill just before serving.