BEEF BARLEY STEW
By
theresa dibert
@atlantismoons
1
THIS IS A COLD WEATHER MUST. I HAVE BEEN EATING THIS MY WHOLE LIFE, IT IS MY FAVORITE STEW.
Rating:
★★★★★ 1 vote
Serves:
6-8
Cook:
2 Hr
Ingredients
- 1 1/2 c
- chopped onion
- 6 c
- beef broth
- 2
- bay leaves
- 1/3 c
- pearled barley
- 2 c
- sliced carrot
- 2 c
- diced turnip
- 1 large
- baking potato cubed
- 1 c
- frozen green peas thawed
- 2 Tbsp
- flour blended with 2 tbls cold water
- 5 slice
- bacon
- 1 Tbsp
- olive oil
- 1 1/2 lb
- lean stew beef cut into small pieces
- 3 Tbsp
- flour
- 1/2 tsp
- salt
- 1/8 tsp
- pepper
- 8 oz
- sliced mushrooms
- 1 c
- thinly sliced celery
How to Make BEEF BARLEY STEW
- 1COOK BACON IN DUTCH OVEN UNTIL ALMOST CRISP.
- 2TOSS BEEF IN FLOUR, SALT AND PEPPER. ADD TO BACON. ADD OLIVE OIL, MUSHROOMS,CELERY, AND ONION. COOK OVER MEDIUM HEAT STIRRING FREQUENTLY, UNTIL BEEF IS BROWNED AND ONION IS TENDER. ADD BEEF BROTH AND BAY LEAF. COVER AND SIMMER OVER MEDIUM-LOW FOR 45 MINUTES. ADD BARLEY, CARROT AND TURNIP. REDUCE HEAT TO LOW. COVER AND SIMMER 25 MINUTES. ADD POTATOES AND SIMMER 25 MINUTES LONGER. ADD PEAS AND COOK ANOTHER 10 MINUTES. STIR IN FLOUR WATER MIXTURE UNTIL THICKENED.
