Beef And Barley Stew
Yield 4-6
INGREDIENTS:
6 slices bacon, diced
oil if needed
1 1/2 pounds stew beef, cut into small pieces(boneless chuck or blade roast will work well also)
1/2 cup all-purpose flour
1-1/2 teaspoons seasoned salt(can use white salt)
1 teaspoon fresh ground black pepper
8 ounces sliced fresh mushrooms
1 large celery rib, diced
1 medium onion, chopped
6 garlic cloves, minced
1 large bay leaf
1/2 teaspoon crushed chili flakes (or adjust to suit heat level)
6 cups beef broth
1 tablespoon Worcestershire sauce
1/3 cup pearl barley (rinsed over with cold water)
2 small carrots, sliced
1 small turnip, peeled and diced
1 large russet potato, peeled and cut in cubes
2 tablespoons all-purpose flour (whisked with 2 tablespoons cold water, optional)
INSTRUCTIONS:————————————————-
Add the beef to the pot; brown well on all sides in the the bacon fat adding in oil if needed; transfer to the plate (you can place with the bacon).
Add in sliced mushrooms, celery and onion; cook stirring for about 5 minutes or until softened.
Add in garlic, bay leaf and chili flakes; cook stirring 1 minute.
Add in the beef broth, Worcestershire sauce, browned beef and the cooked bacon; bring to a simmer over medium-high heat.
Reduce heat to low, cover and simmer for about 45 minutes.
After the 45 minutes of cooking time add in the barley, sliced carrots and turnip; continue to simmer over low heat for 25 minutes, then add in the potatoes and cook until the potatoes and the beef are tender (about 20-25 minutes more).
Season with salt and black pepper to taste.
Optional — for a thicker consistancy whisk 2 tablespoons all-purpose flour with 2 tablespoons cold water until smooth and well combined; add to the simmering broth and stir until thickened (about 3 minutes).
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Tags: Stews
