Beef Barley Stew

I really enjoy soups and stews.  I definitely try to take advantage of the few "Soup/Stew" kind of days since they don't happen nearly as often as they did in the midwest.  Recently, I made a beef Barley Stew.  It was super tasty, even in its simplicity.

Beef Barley Stew (Makes about 4 quarts) 

1 T. oil

1 medium onion, chunked

1 lb. of your choice cut of beef (I use whatever is on sale)

2-3 carrots, chopped

1 clove of garlic, minced

1 c. uncooked pearl barley

1 t. salt

1/2 t. pepper

1/2 t. dried thyme

7 c. broth (beef or vegetable or a combination)

1/4 c. red wine

Heat the oil in a skillet.  Cook beef, onion, carrots, and garlic until the meat is browned and the onion is translucent.  Transfer to a crock pot. 

Add barley, salt, pepper and thyme.  Stir in broth.  Cover and cook on LOW for 6 to 7 hours.  

Leave out the barley for gluten free, Paleo version. 

Serve with Homemade Poolish Bread. 

Enjoy!