Beef & Barley Stew

 Perfect cold weather comfort food.  There is something very satisfying about soups and stews in the colder months.  That rich, deep flavour and chewy barley is quite the tasty stick to your ribs kind of  combination!

 

Here's to curling up with a nice big bowl of hearty stew.

 

 Enjoy!

Beef & Barley Stew

Created by Shannon Fraser

Serves 6

Preparation Time – 30 Minutes
Cooking Time – 2 to 3 Hours

  

Ingredients

• 1pkg stewing beef cubes
• 1 to 2 Tbsp. Olive Oil
• 2 tbsp. all-purpose Flour
• Salt & Pepper
• 1 Large Vidalia onion – Sliced ¼ inches
• I Small Red onion – sliced ¼ inches
• 3 Garlic Cloves – roughly chopped
• ¼ tsp. red pepper flakes
• 1 tsp. fresh Thyme – stems removed and roughly chopped
• 2 Celery Stalks – long stems
• ¼ cup red wine
• 2 to 3 large Carrots – long stems
• 1 litre beef stock
• ½ cup Barley
• 2 Tbsp. Fresh Parsley – Minced
• Salt & Pepper

Preparation

1.       Preheat oven to 375 degrees.

2.       Heat a large Creuset set over medium high heat.

3.       In a medium shallow dish, combine the flour salt and pepper.   Dry the beef cubes and add to the flour mixture.  Toss to coat and shake off excess flour.

4.       Add olive oil to Creuset and heat.   Add the beef and sear until browned.  Continue browning all sides.  Remove from pan. 

5.       While the beef is browning, prepare the onions, garlic, celery and carrots.

6.       Add the onions and scrape the bottom brown bits with a wooden spoon.  Continue cooking until onions begin to soften.  Add celery, garlic, thyme and red pepper flakes.   Continue cooking for another minute or two.  Deglaze with the red wine and cook over medium heat until reduced by ¼ inch.  Add the beef stock, beef and juices, carrots and bay leaf.  Bring to a boil, cover and bake at 375 for 2 hours. 

7.       Rinse barley under cold water and drain. Add barley and continue cooking at 325 for another 30 minutes to an hour.

8.       Check seasonings and serve.