Sunday, October 24, 2010

Beef Barley Stew

I always feel like I am taking a step back into the past when I cook beef stew. Stews cooked on the hearth while family members were busily doing their work. They fed a whole family and felt warm inside. And they are pretty humble - both in cost and looks. It's like walking back a couple of centuries.  The warm hearty stew is very adaptable. You can use hulless barley or pearl barley, bison or beef, and change the veggies all about to something you like or whatever you have on hand. And cooking for an extended period of time is delicious.

Beef Barley Stew
2 lbs cubed beef or bison
2 1/2 cups beef stock
1/2 cup hulless barley
1 cup chopped celery
1 cup chopped onion
1 teaspoon Worchestershire sauce
2 bay leaves
2 teaspoons Dijon mustard
1/4 teaspoon sweet pakrika
fresh ground black pepper
1/2 teaspoon Kosher salt
1 tablespoon cornstarch

Combine beef, vegetables, bay leaves, stock, Worcestershire sauce, salt and pepper in a covered heavy pot and bring to a boil. Turn down heat and allow to cook on low heat for three hours or in a Crock Pot for about 8 hours. Prior to serving, bring to a boil and mix cornstarch with about two tablespoons of water and pour into stew to thicken. Add mustard and paprika and additional salt and pepper to taste. Serve with a nice chunk of crusty bread.

Hulless barley will be chewier than pearl barley, and will require at least two hours to fully cook. Don't worry, the stew doesn't mind!

Barley Information on Foodista Print This Recipe


Post a Comment