Recipe by WildLime
My husband and I have glorious dreams of someday owning our own cabin. This is the recipe I'll make to invoke the flavors and aroma of a warm, inviting and cozy place to come back to after a cold wintery day outside. For now, we'll just keep dreaming. But if you find yourself at the perfect cabin getaway, we recommend a bowl of this while sitting in front of a roaring fire, eating some chewy French bread and enjoying each other's company over a great glass of red.
Top Review by harleypapa
Used this recipe for the first beef stew of the fall/winter. It was a big hit. Followed the recipe all the way except I added a couple of bay leaves and cut the barley in half. To cut back on the sodium I used low sodium soy sauce and low sodium low fat beef broth. I also used a little corn starch in the last hour of cooking with the barley as we like a little thicker sauce. This is a keeper and will be making it again soon.
- 1⁄4 cup soy sauce
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup flour
- 1⁄4 teaspoon pepper, freshly ground
- 2 1⁄2 lbs stew meat
- 2 cups baby carrots
- 4 red potatoes, cut into quarters
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon marjoram
- 1 cup dry red wine
- 1 1⁄2 cups beef broth
- 1⁄2 cup water
- 1⁄2 cup barley
Directions See How It's Made
- In a crock pot, combine soy sauce, Worcestershire, flour and pepper. Mix well.
- Add stew meat and toss to coat. Allow to marinate for 30 minutes (do not turn your crock pot on yet).
- Next, add the carrots, potatoes, onion, garlic, thyme, marjoram, wine and beef broth. Stir to combine.
- Start the crock pot on high heat and cook for 15 minutes.
- Reduce heat to low and cook for 6 hours. Add water and barley and cook for an additional 1 - 2 hours or until barley is tender.