Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, beef barley stew. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Beef Barley Stew is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Beef Barley Stew is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook beef barley stew using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Beef Barley Stew:
- Make ready 1/2 kg stew beef cubes
- Get 1 medium onion, chopped
- Prepare 3 cloves garlic, minced
- Prepare 750 ml beef stock
- Make ready 1/2 cup barley
- Take 1 medium carrot, cubed
- Prepare To taste, salt and pepper
- Get 1/2 tsp marjoram
- Prepare 2 bay leaves
- Prepare 1 cup white wine (optional)
Spray a large pot or casserole with cooking spray and put over low heat. Add the beef, garlic, bay leaves, juniper berries, thyme and onion. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste.
Steps to make Beef Barley Stew:
- Heat oil on medium heat until hot but not smoking. Add onions, fry until soft. Add garlic, continue to fry until fragrant
- Add beef, fry until no longer pink, about five minutes.
- Add beef stock, wine (if using), carrots, barley, marjoram, and bay leaf. Bring to a boil. Lower heat to medium low and let simmer for 1½ to 2 hours or until beef is tender and carrots are cooked. Skim off the scum.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. When it turns to the colder months of the year, stews and casseroles are a weekly rotation in my household. Firstly I love the ease of chucking all ingredients in one pot and secondly it's great for warming you up, especially if you have been out of the house for the day. Claire Jessiman's beef and barley stew makes a hearty, warming winter dish.
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