United States / Bread
Beef and Barley Stew
Beef and barley stew is a hearty stew that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.
Ingredients
- beef, cubed, cubed3 pounds (1.25 kg)
- white onion, diced, white, diced1
- cubed potatoes, cubed4
- barley1 cup (240 g)
- flour1/4 cup (60 g)
- can tomato paste1 can
- small can diced tomatoes1 small can
- slug Worcestershire sauce1 slug
- bunch parsley1 bunch
- salt, pepper, paprika to taste, pepper and paprika, to taste
- thyme1 teaspoon
- marjoram2 teaspoons
- vegetable oil2 tablespoons
- cartons beef broth2 cartons
- mushrooms1 lb (450 g)
- pkg frozen green beans, frozen1 pkg
- cloves halved garlic, halved3 clove
- stalks celery3 stalk
- large carrots, large4
- water, enough to cover all ingredients in pot, enough to cover all ingredients in pot
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Dust beef cubes lightly with flour, then brown in vegetable oil.
Move to separate pot and clean pan with beef broth and add to pot.
Sauté celery, garlic and onion briefly and add to pot. Simmer for 1.5 hours.
Add barley and simmer additional ½ hour.
Add potatoes, sliced mushrooms, frozen green beans, diced tomatoes and tomato paste.
Add slug of Worcestershire sauce. Simmer for 1 additional hour.
Chop parsley and stir into stew before serving.
Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil.
When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat.
Allow to simmer for 1 to 1½ hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice.
