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Beef and Barley Stew

Beef and Barley Stew

I was looking for tasty ways to use some of my leftover roasted beef and freshly made beef stock when I remembered barley. I had been wanting to try using barley for a while and I though that a beef and barley stew would hit the spot. I also liked this recipe because I would get the chance to use rutabaga which I had kept passing by in the grocery store. Since my beef had already been roasted I skipped the browning of the beef in the recipe below. The beef and barley stew turned out pretty good. It was nice and tasty. The beef was so moist and tender and fall apart in your mouth good. The barley had a really nice texture. It was chewy and had a bit of a bite to it, almost like al dente pasta. The rutabaga fit in nicely with the other root vegetables. I saw several recipes that called for frozen corn or frozen peas but I wanted to try sticking with the more seasonal root vegetables. I served the beef and barley stew with some grated white cheddar cheese for garnish.

Ingredients:
1 pound beef (cut into bite sized pieces)
salt and pepper
1/4 cup all-purpose flour
1 tablespoon oil (or bacon grease)
1 tablespoon oil (or bacon grease)
1 onion (chopped)
2 carrots (peeled and cut into bite sized pieces)
2 stalks celery (cut into bite sized pieces)
1 rutabaga (peeled and cut into bite sized pieces)
4 ounces mushrooms (quartered)
1/3 cup barley
1 cup red wine
* beef stock
1 bay leaf
salt and pepper to taste

Directions:
1. Season the beef with salt and pepper and dust with flour.
2. Heat the oil in a large sauce pan.
3. Add the beef and brown on all sides and set aside.
4. Heat the oil in the same pan.
5. Add the onions and saute until tender, about 3-5 minutes.
6. Add the carrots, celery, rutabaga and mushrooms and saute for a few minutes.
7. Add the barley and saute for a minute.
8. Add the red wine and deglaze the bottom of the pan.
9. Add the beef and pour in the beef stock until everything is covered.
10. Add the bay leaves, salt and pepper.
11. Bring to a boil, reduce the heat and simmer for about an hour. The beef should be nice and tender by this point.

Similar Recipes:
Irish Lamb Stew

14 comments:

Deborah said...

I don't think I've had barley since I was a kid. I should really revisit it!

Vicki said...

Looks delicious! I'll have to try it, after I recover from caldo-de-res -overload.

Peter M said...

Kevin, that's a hearty beef barley soup, glad you enjoyed it..it's one of my fave soups too!

bigfish_chin said...

Hi Kevin,
Thanks for dropping by my blog.
The Beef & Barley Stew sound special to me! Never try to stew beef in this style before. Will definately gonna have a try soon :)

Gigi said...

Fantastic idea to use up beef leftovers! The looks hearty and delicious. A great winter dinner.

tigerfish said...

The most common way my family uses barley is to boil them in water and drinking the barley water.

Gloria said...

Kevin I see you don't stop!!!This looks delicious! Gloria

Cynthia said...

Some hearty, crusty bread to sop up that gravy and I'd be in heaven.

Sylvia said...

Kevin , you always had great ideas for leftovers.Looks so good

Emiline said...

That's so weird- I've seen a few recipes for beef and barley stew, lately. I've never had it.
I don't think I can even buy barley, here.

katiez said...

Gorgeous stew! Glad to see other people using rutabagas!
You put your rib bones to better use then I did. Mon mari cut them with the table saw and gave half each to the girl dogs!

Greg said...

Kevin, this looks great. I love love LOVE rutabaga too. So under utilized.

yumyum said...

everything you make looks so delicious!

Suzer said...

I'm going to try this and change it up by using parsnips and squash:)

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