Wednesday, January 25, 2012

Beef Barley Stew

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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


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