On a cold winters day I love nothing more than a pot of hot fresh stew with nice fresh crusty bread. I had a freind share her recipe for this wonderful hearty stew. This stew is full of flavor, I am adding it to my small file of repeats. I felt if it was that good, I should share with you all. I have tried many similar to this recipe all being delicious. I just felt there was another recipe that might be better….keep looking. This is a great one! I hope you and your family or friends enjoyed it as much as we did.
Beef Barley Stew
Add 1-2 tablespoons of the butter along with the meat to a hot skillet, brown the meat well on all sides. Remove the browned meat and add to a large stock pot. Deglaze skillet with the wine then add the wine and brown bits to the stock pot. Add the following to the stock pot the remaining butter, onions, carrots, garlic, potato, beef broth, tomato paste, mustard, thyme and bayleaf cook on a low flame, letting simmer for about 2-3 hours. Then add your barley and mushrooms. Let cook another hour on a low heat. Remove the bay let and stems, add your parsley and serve. I got a lot of flack from my critics to brown the veggies to get more flavor and I gave it a lot of thought but decided to try the easy way….this stew was wonderful so little trouble to make so I will make as the directions state….no browning You could use a crock pot for this as well or even an instant pot.
I used the quick barley from Trader Joes…did not like…use regular barley next time.
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