Sunday, October 29, 2017
Beef, Barley, and Old Bay Stew
It's cold, rainy, and windy, so I made a stew for dinner tonight.
I gathered what I had on hand and got creative.
This one scored a five out of five, because everyone in my family of five liked it, even my five year old!
That's really something!
Grass-Fed Eye of Round, thawed and chopped.
Note: You could use a pound or two of stew beef instead.
Four celery sticks, chopped
One yellow onion, chopped
Three carrots, peeled and chopped
One green bell pepper, chopped
A heap of minced garlic, approx. 1/4 cup
Half a stick of butter
Homemade Beef Broth (approx. six cups)
Approx. 1 cup Barley
Approx. two tablespoons of Old Bay Seasoning
One bay leaf
Kosher salt to taste
1. Chop everything.
2. Melt 1/4 of a stick of butter in a skillet and sauté the chopped onions, garlic, celery, pepper, and carrots.
3. Melt the other 1/4 stick of butter in a deep pot and brown the beef pieces.
4. Once the beef is brown, combine everything in the deep pot, including the broth.
5. Add the barley, the Old Bay, bay leaf, and kosher salt to taste.
6. Simmer the stew until everything is tender, approx. 30 minutes.
7. Turn off the stove top and let stew sit until it is medium-hot.
Serve this with saltines.