Barley Beef Stew

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Recipe

  • This recipe was found by Ty. It's the non-vegetarian version of the Barley Stew.
  • Yield: 6 to 8 servings.

Ingredients

  • 4 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 1/2 pounds stew beef, lean, cut into small pieces
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces sliced mushrooms
  • 1 cup sliced celery
  • 1 1/2 cups chopped onion
  • 6 cups beef broth
  • 1 bay leaf
  • 1/3 cup pearled barley
  • 2 cups sliced carrot
  • 2 cups diced turnip
  • 1 large potato, cut in cubes
  • 1 cup green peas, frozen, thawed
  • 2 tablespoons flour blended with 2 tablespoons cold water, optional

Instructions

  • Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.
  • Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add to the bacon mixture.
  • Add olive oil, mushrooms, celery, and onion.
  • Cook over medium heat, stirring frequently, until beef is browned and onion is tender.
  • Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes.
  • Add barley, carrots, and turnip. Reduce heat to low. Cover and simmer for 25 minutes.
  • Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender.
  • Add peas and cook for 10 minutes longer.
  • If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.

Photos

Other Links

Beef and Barley Stew