This is the easiest homemade stew you can make! It takes time (cooking time is about 2 hours, prep time is only 15 minutes) but it’s a one pot meal that simply involves chopping the ingredients and tossing them into the pot. What could be simpler?
I don’t eat red meat anymore but I made the exception for this favourite recipe that I’ve had for a long time. This is an amalgamation of many recipes I’ve experimented with over the years and finally settled on this winning combination of ingredients.
I used organic stewing beef (twice the price of regular – yikes!) and organic barley (low gluten). I’m not kidding when I say all you do is chop and toss so this is a perfect meal for a Saturday or Sunday when you’re doing other things around the house and you can keep an eye on this while it cooks.
Some would call this a soup but it gets very thick as it cooks and the next day it’s even thicker. Don’t be afraid to add a little water if it’s too thick for you. Most importantly, don’t scrimp on the cooking time. The flavour development process definitely needs the time allotted in the recipe. It freezes well too.
I do hope you’ll try this one, it’s definitely a keeper! Have a great day, everyone.
Beef and Barley Stew
Serves: 8-10 people
- 1 28 ounce can of diced tomatoes
- 1.5 lbs of stewing beef, trimmed and cut into 1.5 inch pieces
- 10 cups of water
- 1 tablespoon of browning liquid (I use Kitchen Bouquet)
- 2/3 cup of pearl barley
- 1.5 cups of carrots, peeled and diced
- 1 small onion, diced
- 1.5 cups of celery, diced
- 1 cup of mushrooms, sliced
- 2 cups of organic beef broth
- 2.5 teaspoons of dried parsley
- 1.5 teaspoon of dried thyme
- 1 bay leaf
- salt and pepper
- You can also add turnip and cabbage if they are a family favourite
- Put first 5 ingredients into large soup pot and bring to a boil. If there is any foam on top from the beef, be sure to scoop it off. After boiling for 10 minutes, lower heat to medium and let simmer for one hour, uncovered.
- Add remaining ingredients and bring to a boil once again, stirring well. Reduce heat to medium after 10 minutes and let cook for 45 minutes, uncovered. Remove bay leaf and serve.
- This freezes well up to 3 months.