Beef and Barley Stew

This is one the family said yes... we should have this one again!

Serve with French or Garlic Bread for a hearty family meal.

Serves 6 to 8

Ingredients:

6 – 8 slices bacon, cook and then crumble

2 pounds stew beef or chuck pot roast, cut into 1-inch pieces

¼- ½ cup flour, depends on the amount of meat

¾ teaspoon salt

½ teaspoon pepper

2-3 tablespoons Worcestershire sauce

½ cup water

3 Tablespoons butter

1 clove garlic, peeled and smashed

1 cup or 1 medium onion, chopped fine

1 cup or 2 ribs celery, chopped fine

8 ounces mushrooms, sliced

1 – 6 or 7 ounce can tomato paste

1 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon paprika

1/4 teaspoon dried parsley

1/8 teaspoon ground allspice

6 cups beef broth, or 2- 32 ounce cans

½ cup barley

16 ounces bag baby carrots- you may use ½ bag if desired

1 – 12 oz bag frozen peas

4 large potatoes, cut into 1 inch pieces or 1 pound small (golf ball size) new potatoes, quartered

1 -2 cups turnips, quartered

Preparation:


Chop onions and celery and set aside.  Cook bacon over medium-low heat in an electric skillet, or dutch oven until almost crisp, then crumble.   

Toss stew beef pieces with the flour, salt, and teaspoon pepper.  Add to the bacon mixture in the skillet,   Brown the beef in the electric skillet or saute pan for about 2 or 3 minutes per side.  Add worcestershire sauce and water, simmer until water has evaporated, this will tenderize the meat.

In a saute pan, take butter, mushrooms, garlic, onions, celery and lightly brown and tender.

Add to your mixture, tomato paste, bay leaf,  dried thyme,  dried oregano, dried basil, paprika, parsley, ground allspice, barley, 3 cups beef broth,  simmer on very  low heat for about 30  to 45 minutes.

Peel potatoes and turnips and cut into  about 1 inch pieces.

In a large stock pot add all the vegetables, carrots, peas, potatoes, turnips, add the remaining beef broth.  Now add beef mixture to vegetable mixture and simmer on low until vegetables are completely cooked, you will know this when you pierce them thru with a fork, this will take about 1 to 1 ½ hours on low heat.  If your sauce/liquid base has gotten a liitle thick, just add a small amount of water to loosen the sauce, then bring to boil and serve.