Cookbook:Beef and Barley Stew - eMyTextBooks

Cookbook:Beef and Barley Stew

Cookbook | Recipe Index | United States | Meat | Stews

Beef and Barley Stew - This hearty stew can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.

Ingredients

• 1 pound Beef, cubed
• 1 yellow Onion, diced
• 16 baby Carrots
• 1/2 cup Barley
• 1/4 cup Flour
• Salt, Pepper, Paprika to taste
• 1 Bay leaf
• 2 tablespoons Vegetable oil
• 2 cups Beef broth
• 2 cups water

Serves 4

Procedure

1. Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
2. Add the oil to a Dutch oven or large sauce pan on medium high heat. Brown the beef in the oil.
3. When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat.
4. Allow to simmer for 1 to 1-1/2 hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice.

Notes, tips, and variations

• Don't overcrowd the beef when browning. If there is not enough room to brown all the meat at the same time, do it in batches, and then add the reserved beef with the other ingredients.

Warnings

• Always follow safe handling guidlines when using raw meat.