Beef and Barley Stew

(06 August 2014)

This recipe brings back childhood memories of one autumn evening when we had this meal for dinner. It was late autumn, and I had been outside playing with a friend from school all afternoon, and the sun was setting earlier in the evening. It was chilly and the smell of autumn was in the air. I love that time of year, and I love this recipe. It’s very hearty and tasty.

Makes about 6 servings

Ingredients

• 1/2 lb stew meat
• 1/2 medium onion
• 1 clove garlic
• 3/4 cups pearl barley
• 1/4 lb carrots
• 1 large potato
• 1 14 oz cans diced tomatoes (undrained)
• 4 cups beef broth
• 1 teaspoons salt
• 1 teaspoons ground black pepper
• 1 teaspoons thyme
• 1 teaspoons rosemary

Preparation

• slice meat into small bite sized strips
• mince onion
• mince garlic
• peel and dice potatoes into small cubes
• peel and dice carrots into small pieces

Instructions

1. Sautee onion, garlic, and stew meat in stew pot until meat is browned.
2. Add beef broth, tomatoes (with water), salt, pepper, rosemary, thyme. Bring to a boil.
3. Add barley. Turn heat down to medium and cover.
4. Simmer, stirring frequently (every few minutes) for 20 minutes.
5. Add potatoes and carrots (and more broth if needed). Simmer for about 20 - 30 minutes more, until potatoes and carrots are soft.

Serve with a crusty artisan whole grain bread.