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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months. Ingredients:
2 lbs beef stew meat, cut into 1-inch pieces |
1/2 cup flour, to coat |
2 tablespoons oil |
1 onion, chopped |
2 garlic cloves, minced |
1 tablespoon worcestershire sauce |
1 teaspoon fresh ground black pepper (or to taste) |
1/2 teaspoon salt (optional) |
1 teaspoon oregano |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
4 -6 cups beef stock |
3 large red potatoes, cut into chunks |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/4 cup pearl barley |
1 cup baby carrots |
1/2 cup celery, chopped |
Directions:
1. Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
2. In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
3. Add onion and garlic to skillet beef drippings and cook until onion is translucent.
4. In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
5. Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.
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