Cook1 hr 30 mins
My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.
- 2 lbs beef stew meat, cut into 1-inch pieces
- 1⁄2 cup flour, to coat
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh ground black pepper (or to taste)
- 1⁄2 teaspoon salt (optional)
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 -6 cups beef stock
- 3 large red potatoes, cut into chunks
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄4 cup pearl barley
- 1 cup baby carrots
- 1⁄2 cup celery, chopped
- Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
- In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
- Add onion and garlic to skillet beef drippings and cook until onion is translucent.
- In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
- Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.