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| Home > Pagan Living > Cauldron Cookbook > Beef Barley Stew | Search |
| Beef Barley Stew |
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Submitted by LyricFox
This is a two-day recipe.
Day One
Ingredients
1 ½ - 2 lbs beef stew meat (I've also used brisket)
2 T olive oil
8
C beef stock
1 onion (coarsely chopped)
1-2 celery stalks (each
stalk cut in medium-large pieces)
2 cloves garlic, mashed
1-2
carrots (cut into medium-large pieces)
2 bay leaves
1 tsp Rosemary
Salt
to taste
Pepper to taste
Directions
Season meat with salt and pepper, and brown the meat in the hot oil in a large skillet. Drain excess fat. Add meat and all remaining ingredients to a large stockpot and simmer meat 1 to 1 ½ hours with lid on, but tilted to vent. If needed, add water to keep the meat covered during the simmering. Remove all vegetables and the bay leaves and place meat back into stock. Discard vegetables. Place meat/stock in the refrigerator overnight.
Day Two
Remove pot from refrigerator and skim off any fat on the surface.
Ingredients
2-4 C beef stock (amount is optional and depends on whether it’s needed
to cover vegetables. You can use water if necessary, but stock is
better. Either way, you'll want to watch the liquid levels since you'll
need all the veggies covered during cooking.)
1 onion (coarsely
chopped)
2 cloves garlic, minced
2 bay leaves
1 C uncooked
barley
1-2 C chopped celery
1-2 C carrots (coarsely chopped)
1
½ C new potatoes (chopped in 1 inch pieces); parsnips can be substituted
for potatoes
1-2 C frozen cut green beans
1 14 oz canned/drained
chopped tomatoes
Salt/pepper to taste
Directions
Bring meat/stock to a boil, add onion, garlic, bay leaves and barley and turn down heat. Simmer for 20 minutes covered with lid tilted to vent. Add celery, carrots and potatoes and simmer for an additional 20 minutes. Add green beans and tomatoes and simmer for an additional 10 minutes or until beans are tender. Remove bay leaves. Check for seasoning and serve.
(This makes a tremendous amount of stew (I generally freeze 4-5 four cup plastic containers on top of having a couple of servings while it's "frest") and freezes well. If needed, you can add extra water to thin the stew out after refrigerating overnight or freezing. The barley will absorb a lot of liquid. Also, the amounts used in this recipe can fluctuate, and it’s very open to adaptation.)