Burgundy Barley Beef Stew
12
People talking
Hearty and easy crockpot meal!
- Ready In:
- 8hrs 15mins
- Serves:
- Units:
12
People talking
ingredients
- 2 teaspoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 lb stew meat (cut into 1 inch pieces)
- 1 tablespoon canola oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cans beef broth (low sodium)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄2 lb baby carrots (about a cup)
- 4 -5 baby red potatoes (cut into 1 inch pieces)
- 1⁄2 cup sliced mushroom
- 1⁄4 cup barley
- 1⁄2 cup red wine
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
directions
- Combine flour, salt, pepper and beef in large ziploc bag.
- Shake to coat beef.
- Heat oil in large skillet (medium-high).
- Add beef, onion, celery and garlic.
- Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
- Place beef mixture in crockpot.
- Add remaining ingredients.
- Cook on high for 5-6 hours, or low for 10-12 hours.
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RECIPE MADE WITH LOVE BY
@erinBOberrin
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I tweaked this a bit. More meat (and a can of consommé), no wine or barley, added parsnips and a 1/2 cup of lentils. Great flavor. Like this way more than using a packaged "stew" seasoning mix.Reply
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I thought this stew was great. I love barley and the red wine made it not the same old stew. I will make this again.Reply
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Pleasantly surprised. I didn't bother with the first three steps and everything turned out great. Also, I omitted the potatoes and had lima beans in there instead, only because the only barley I had was one of those barley/lima bean soup mixes. Thickness was just right, which I was a little worried about, but it turned out fine!Reply
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I cooked this recipe over an open fire for 50 people, in a 20L pot at a camp party recently. It was such a hit! I used the serving converter but had slightly too small a pot for all the ingredients for 50 servings. My recipe went more like this: 1/3 cup flour 4 1/4 teaspoons salt 2 1/8 teaspoons pepper 8 lbs stew meat, cut into 1 inch pieces (I used 5 lbs beef and 3 lbs pork) 5/8 cup canola oil 8 1/3 small onions, chopped 16 2/3 stalks celery, chopped 25 cloves garlic, minced 2L beef broth 8 cans diced tomatoes, undrained 5 lbs carrots, cut into 1/2 inch pieces 30 red potatoes (cut into 1 inch pieces) 5-6 cans sliced mushrooms 2 cups barley 4 cups red wine 4 1/4 teaspoons oregano 4 1/4 teaspoons thyme 4 1/4 teaspoons basil I cooked the meat, onions, garlic, and celery and stored it in the fridge for a day in a big plastic bowl with a lid. I measured out all the herbs, barley, and stock (I used powder and added water to make 2L) and kept them in ziploc bags. The rest I just brought cans of and opened them when I assembled all the ingredients. Then we set up the pot over the fire and let it cook for about ten hours. It was delicious, and I highly reccomend it for any sort of potluck/camp out, it works great!1Reply -
Very good. It didn't make a huge amount, which was nice. The barley was a good addition to it as well, and thickened it up nicely.1Reply
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