Nana's Beef & Barley Stew
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.
- Ready In:
- 2hrs 45mins
- 1 large onion, chopped coarsely
- 2 garlic cloves, mashed
- 2 lbs stewing beef, cubed (chuck or round)
- 2 tablespoons olive oil
- 1 (10 1/2 ounce) can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
- 4 cups water
- 2 bay leaves
- 1 1⁄2 tablespoons Worcestershire sauce
- salt and pepper
- 6 carrots, peeled and cut into bite-size chunks
- 4 celery ribs, trimmed and cut into bite-size chunks
- 1 (4 ounce) can mushrooms
- 1 cup pearl barley, cooked to package directions
- 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.
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At first I was going to give this 4 stars. That was until my DH (who normally doesn't care for stews or soups) said he loved it ... and then it was even better the next day! Yum, yum. I will make this frequently. I may try adding some frozen green peas at the end of the cooking time and maybe an envelope of brown gravy (although this makes a nice gravy on its own). I've been searching for an excellent beef and barley recipe and this is it!Reply