cateory: courses
Barley and Beef Stew
Reviews: 198
Ingredients:
-
Here barley almost plays a supporting role, in a hearty
meat-and-vegetable stew. Use any root vegetables you
like here and serve with crusty bread.
Other grains you can use: kasha, buckwheat groats,
millet, or cracked wheat.
- 2 tablespoons extra virgin olive oil
- 1 pound beef chuck or round, trimmed of surface fat and cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 3 cups chicken or beef stock or water
- 2 medium carrots, cut into chunks
- 2 celery stalks, roughly chopped
- 2 medium potatoes, preferably waxy, peeled and quartered
- 8 garlic cloves, peeled (optional)
- 2 cups sliced mushrooms, preferably an assortment, or 1 cup sliced button mushrooms and 1/2 cup dried porcini or other dried mushrooms, reconstituted in hot water to cover (optional)
- 1/3 cup pearled barley
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- Chopped fresh parsley or celery leaves for garnish
How to make
Barley and Beef Stew
Barley and Beef Stew
- Put the oil in a deep saucepan over medium-high heat. When hot, add the meat, sprinkle with salt and pepper, and cook until browned on all sides, about 10 minutes. Add the onion and cook until softened, about 5 minutes. Pour in the stock (if you used dried mushrooms, include their strained liquid and reduce the amount of stock or water accordingly). Bring to a boil, then turn the heat down so the mixture barely bubbles.
- Cover and cook for 30 minutes, stirring a couple times. Add the remaining ingredients except the parsley.
- Bring to a boil over medium-high heat, then lower the heat so the mixture barely bubbles. Cover and cook for about 30 minutes, stirring once or twice.
- The stew is done when everything is tender. Taste, adjust the seasoning, garnish, and serve.
Comments for
Barley and Beef Stew
Barley and Beef Stew
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