RECIPES FOR CUBED BEEF RECIPES

Name: Cubed Beef and Barley Soup
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Yield: 8 servings (2 quarts).
Ingredients: 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; 1 small onion, chopped; 1/2 cup medium pearl barley; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried parsley flakes; 1 teaspoon Worcestershire sauce; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 bay leaf; 2 cups frozen mixed vegetables, thawed

CUBED BEEF AND BARLEY SOUP RECIPE: HOW TO MAKE IT

Cubed Beef and Barley Soup Recipe: How to Make It image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.—Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 50 minutes

Prep Time 20 minutes

Cook Time 08 hours 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

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
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low, 8-10 hours. , Stir in vegetables; cover and cook until meat is tender and vegetables are heated through, 30 minutes longer. Discard bay leaf.

Nutrition Facts : Calories 233 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 644mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 20g protein. Diabetic Exchanges 3 lean meat

MELT IN YOUR MOUTH CUBED STEAK | JUST A PINCH RECIPES

Melt in Your Mouth Cubed Steak | Just A Pinch Recipes image

Cube steak recipes may not appear beautiful, but boy are they tasty. This recipe is seriously so easy and delicious. No fancy ingredients here. It's a recipe that can be woven into your weekly dinner rotation. The cube steak is so tender you don't need a knife to cut it. The onion soup mix is all the flavoring you need and helps to create a flavorful gravy.

Provided by Barbara J. Lumb @barbyjane

Categories Soups

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 6

Ingredients

1 - 1 1/2 cup(s) all-purpose flour
- salt and pepper
4 - large cubed steaks
1 package(s) Lipton beefy onion soup mix
- olive oil
2 cup(s) water

Steps:

Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
Dredge cubed steaks in flour mixture.
Brown steaks maybe 5 min. per side.
Turning over a few times.
Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
Mix soup mix with 2 cups water in a bowl.
Pour water into cast iron skillet.
Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
Pour this mixture over cubed steaks.
Bake, uncovered, for 1 hour.
Makes its own gravy & cubed steaks are so tender, you won't need a knife!

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