Untitled Recipe
Try this Untitled Recipe recipe, or contribute your own.
Try this Untitled Recipe recipe, or contribute your own.
- 2 bay leaves
- pepper
- olive oil
- salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- flour
- 1
- 1/2
- 3
- 2
- cups
- cup
- 1 tsp dried thyme
- 1/2 cup flour
- 4
- 2 tbsp tomato paste
- dried thyme
- 1/3 cup red wine
- carrots
- bay leaves
- minced garlic
- 3/4
- 1/3
- remaining ingredients
- tomato paste
- tbsp
- tsp
- 1-2
- red wine
- 3-4
- sliced
- cubed
- lbs
- dried rosemary
- 2-3
- diced
- 1 tsp dried rosemary
- beef
- cut into 1 inch pieces
- 2-3 tbsp minced garlic
- 3/4 cup pearl barley
- large russet potatoes
- pearl barley
- ingredientsbeef1 tbsp olive oil 1-2 lbs of stewing
- beef1 tbsp olive oil 1-2 lbs of stewing beef cut i
- 1 tbsp olive oil 1-2 lbs of stewing beef cut into 1 inch
- 1-2 lbs of stewing beef cut into 1 inch pieces
- of stewing beef
- remaining ingredients1 medium white or yellow onio
- 1 medium white or yellow onion diced 3-4 carrots washed and
- 1 medium white or yellow onion diced
- medium white or yellow onion
- 3-4 carrots washed and cut into 1 inch chunks
- washed and cut into 1 inch chunks
- 3 large russet potatoes cubed
- 1 7 oz. package white mushrooms sliced
- 7 oz. package white mushrooms
- 4 cups of beef broth
- of beef broth
- fresh parsley to garnish if desired
- fresh parsley to garnish if desired
- Carbohydrate 634.267498461918 g
- Cholesterol 1121.156 mg
- Fat 200.119087215514 g
- Fiber 67.1279635858706 g
- Protein 274.32155961863 g
- Saturated Fat 102.804336740847 g
- Serving Size 1 1 recipe (3227g)
- Sodium 1133.60774960638 mg
- Sugar 567.139534876047 g
- Trans Fat 14.8519895349367 g
- Calories 5491 calories
Step-by-step
- Gather all ingredients.
- In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat.
- Add 1-2 lbs of stewing beef cut into 1 inch pieces and brown on all sides.
- Remove beef from pot and set aside.
- Add 1 medium white or yellow onion diced, 3-4 carrots washed and cut into 1 inch chunks, and 2-3 tbsp minced garlic to the pot. Cook until softened, about 5-7 minutes.
- Stir in 2 tbsp tomato paste and cook for 1 minute.
- Add 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/2 tsp pepper. Cook for 1 minute.
- Pour in 1/3 cup red wine and scrape up any browned bits from the bottom of the pot.
- Return beef to the pot. Add 3/4 cup pearl barley, 3 large russet potatoes cubed, 1 7 oz. package white mushrooms sliced, and 4 cups of beef broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until beef is tender.
- Stir in 1/2 cup flour to thicken the stew if desired.
- Add fresh parsley to garnish if desired and serve.
My Simple Beef and Barley Stew
As a busy working mom, I’m always on the lookout for quick and easy recipes that don't compromise on flavor. This beef and barley stew has become a family favorite, and it’s perfect for those chilly evenings when you need a warm, comforting meal. It’s surprisingly easy to make, and the leftovers are just as delicious the next day! This recipe is a wonderful example of taking simple, everyday ingredients and turning them into something truly special.
The beauty of this recipe is its versatility. You can easily adjust the vegetables to whatever you have on hand – maybe some extra zucchini, or some bell peppers. It’s a great way to use up leftover vegetables, and it's always a crowd-pleaser. I love the hearty texture of the barley, and the rich, savory flavor of the beef. The stew thickens beautifully as it simmers, and the flavors meld together into a delicious and satisfying whole. It’s the kind of food that warms you from the inside out, a perfect remedy for a long day. And let’s be honest, the ease of preparation is a huge plus – it’s the kind of dish that you can largely leave to simmer while you attend to other things. So grab your pot, gather your ingredients, and let's get cooking!
I often make a double batch on the weekend, enjoying a portion for dinner and freezing the rest for a quick weeknight meal. It reheats perfectly, and it tastes even better the second time around. This stew is a staple in our home, a go-to recipe when I need a hearty, healthy, and delicious meal on the table quickly. The simple ingredients combine to create a flavor profile that's both comforting and sophisticated. This recipe is a testament to the power of simple cooking – sometimes the best meals are the ones that require the least amount of fuss.
Beyond the practicality of this recipe, it also represents something more. It's a connection to simpler times, to slower cooking methods, and the satisfaction of creating something nourishing from scratch. In our fast-paced world, there's something deeply comforting about simmering a pot of stew, allowing the aromas to fill the kitchen and creating a warm and welcoming atmosphere for my family. This isn't just a meal; it's an experience, a moment of connection and calm amidst the chaos of daily life.
Tips and Variations:
- Beef Choice: You can use any type of stewing beef. I prefer a cut that's a bit tougher, as it becomes incredibly tender when slow-cooked.
- Vegetable Variety: Feel free to add other vegetables, such as celery, turnips, or parsnips.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Herb Experimentation: Try different herbs, such as oregano or marjoram, to adjust the flavor profile.
- Make it Thicker: If you prefer a thicker stew, add a tablespoon or two of cornstarch mixed with a little cold water to the stew during the last 15 minutes of cooking.
- Make it Ahead: This stew tastes even better the next day! Make a big batch and enjoy it throughout the week.
This simple beef and barley stew is more than just a recipe; it’s a testament to the power of nourishing food and the joy of creating something delicious and comforting for those you love. It’s a recipe for both the body and the soul. So, gather your ingredients, put on some relaxing music, and enjoy the process of making this delicious and heartwarming stew. You won't be disappointed!
