Recipe by Mommy2two
This recipe comes from the first "What's Cooking at Moody's Diner" cookbook. Moody's Diner is a vintage 1930's Diner in Waldoboro, Maine and every year when I went to visit, my grandmother would take me there to get breakfast. I never had *this* recipe at Moody's, but this is my favorite stew that my mom made when I was growing up, and I want to make sure I don't lose this recipe. The barley was her addition to this stew, and she always made it in a crock pot, although I'll give the instructions to make it in a pot on the stove as well. Mainer's shorten "oleomargarine" to "oleo", unlike all the rest of the world that shortens it to "margarine", so in the recipe, where it calls for oleo, it is asking for margarine or butter. You can use a bag of frozen stew veggies instead of preparing the fresh ones, to make it a bit faster to put together, and if you use quick barley, add it in the last half hour or so of cooking, so it doesn't get mushy. This recipe is great served with homemade yeast rolls, or biscuits.
Top Review by wbradk
I made this in the crock pot. The stew is okay...good would be an accurate rating. The ketchup does not really do the trick. It was a little bland...some kind of flavor boost is needed.
The next day the stew was better after everything had a chance to meld. I added some hot sauce to give it some spirit.
- 2 tablespoons oleo (margarine or butter)
- 2 tablespoons flour
- 1⁄2 cup catsup (ketchup)
- 3 cups boiling water
- 1 lb stewing beef, cubed
- 1 onion, diced
- 4 -5 carrots, scrubbed and sliced
- 3 -4 potatoes, scrubbed and diced
- 1⁄4 cup barley
- salt and pepper, to taste