Recipe by Aunt Willie
This comes from my grandmother's shoebox of recipes -- and it is good! Perfect in the winter with a nice green salad and plenty of crusty bread. This makes a huge pot -- I usually freeze some to have on hand for a quick dinner. I have also added leftover corn or green beans to this and it is still fabulous. It is not a lot of work -- just the simmering takes some time. But it is worth it.
Top Review by RecipeNut
This stew was awesome! The beef was melt in your mouth! YUMMMM!! The barley did not have directions on the bag so I went to Zaar and found barley needs to cook 30 minutes before adding to stew. This was delicious!! Thanks Aunt Willie ; )
- 1 large onion, chopped coarsely
- 2 garlic cloves, mashed
- 907.18 g stewing beef, cubed (chuck or round)
- 29.58 ml olive oil
- 297.66 g can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
- 946.36 ml water
- 2 bay leaves
- 22.18 ml Worcestershire sauce
- salt and pepper
- 6 carrots, peeled and cut into bite-size chunks
- 4 celery ribs, trimmed and cut into bite-size chunks
- 113.39 g can mushrooms
- 236.59 ml pearl barley, cooked to package directions
Directions See How It's Made
- Heat olive oil in a large heavy pot.
- Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
- Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
- Bring mixture to a boil, then lower heat to a simmer.
- Simmer 1 1/2 hours.
- Add carrots and celery and simmer an additional 30 minutes.
- You may have to add some more water at this point.
- Add mushrooms and cooked barley, simmer another 15 minutes.
- Remove bay leaves and serve.