One Pot Meals, Recipes, Stew

Beef & Barley Stew

Beef & Barley Stew
Beef & Barley Stew
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RECIPE – BEEF & BARLEY STEW 

 

INGREDIENTS : 

2 tsp olive oil

2 tsp butter

1 lb chunks of beef for stewing

3 cloves garlic (smashed)

1 cup onions (chopped)

1 ½ cup carrots (chopped)

½ cup celery (finely chopped)

1 ½ cup Newfoundland turnip/rutabaga (cut)

2 cups yellow potatoes (cut)

1 cup red wine + an extra splash

1 tall boy can Guiness®

3 ½ cups beef broth

¼ cup barley

½ cup frozen peas

2 tsp sea salt + a pinch extra

1 tbsp cracked black pepper + a pinch extra

2 tsp dried thyme

2 tsp dried rosemary

2 bay leaves (dried or fresh)

 2 tsp flour

¼ cup milk

 

 

INSTRUCTIONS : 

STEP # 1 : Prep

Chop onions, carrots, and celery in equal parts. Cut Newfoundland turnip/rutabaga and potatoes in equal portions.

 

STEP # 2 : Sear

In a large pot on medium heat warm the oil and butter do not let the butter burn. Add the chunks of stewing beef, sprinkle with pinch of sea salt and cracked black pepper. Use tongs to turn the beef and brown each side, add the splash of red wine, and a splash of the Guiness®. Cook for 2 minutes then remove the beef from pot and set aside. Leave the small amount of liquid in pot.

 

STEP # 3 : Cook

In the pot add chopped onions and smashed garlic cook 2 minutes, add carrots and celery cook another 2 minutes. Add potatoes and turnip. Stir everything together, and add the meat back in. Add the red wine, Guiness®, beef broth, and spices bring to a boil, then add the barley and frozen peas.

 

STEP # 4 : Thicken

In a mason jar add the flour and milk. Seal tightly and shake vigorously.

 

STEP # 5 : Stew

Pour the flour and milk mixture into the pot now that it has come to a boil. Let boil 5-7 minutes. Stir often. Turn heat down to a simmer and cover pot. Let simmer covered for 40 minutes. Uncover and remove bay leaves.

 

Ready to serve! Delicious served hot right away or reheated the next day. Enjoy 🙂

 

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