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.
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INGREDIENTS
Nutrition- 1
- 2
- 2
- 2tablespoons 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)
- 4cups water
- 1 1⁄2tablespoons Worcestershire sauce
- salt and pepper
- 6
- 4
- 1(4 ounce) can mushrooms
- 1
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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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