Main Dishesclosetcooking
Beef and Barley Stew
I was looking for tasty ways to use some of my leftover roasted beef and freshly made beef stock when I remembered barley. I had been wanting to try using barley for a while and
👥 4 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 30 min🔥 Cook: 3h 15m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Season the beef with salt and pepper and dust with flour.
beef (cut into bite sized pieces)1 poundbeef stock4 cupssalt and peppersalt and pepper to taste
2
Heat the oil in a large sauce pan.
oil (or bacon grease)1 tablespoon
3
Add the beef and brown on all sides and set aside.
beef (cut into bite sized pieces)1 poundbeef stock4 cups
4
Heat the oil in the same pan.
oil (or bacon grease)1 tablespoon
5
Add the onions and saute until tender, about ⏱️ 3-5 minutes.
onion (chopped)1
6
Add the carrots, celery, rutabaga and mushrooms and saute for a few minutes.
carrots (peeled and cut into bite sized pieces)2rutabaga (peeled and cut into bite sized pieces)1mushrooms (quartered)4 ounces
7
Add the barley and saute for a minute.
8
Add the red wine and deglaze the bottom of the pan.
red wine1 cup
9
Add the beef and pour in the beef stock.
beef (cut into bite sized pieces)1 poundbeef stock4 cups
10
Add the bay leaves, salt and pepper.
salt and peppersalt and pepper to taste
11
Bring to a boil, reduce the heat and simmer for about an hour. The beef should be nice and tender by this point.
beef (cut into bite sized pieces)1 poundbeef stock4 cups
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