Beef & Barley Stew
Barley is one of the oldest domesticated grain crops. It has been cultivated for over 8000 years and was considered “food of the gladiators” in Athens due to its high source of protein and dietary fibre. It is also low in saturated fat, cholesterol and sodium. Historians report that up until the 16th century, it was the most important grain on the European continent. It was also used as currency and as a measuring standard.
SERVES: 6 portions
RECIPE TIME: 1 Hour
Beef & Barley Stew is a common comfort food consisting of beef, barley, potatoes, carrots and celery. Starchy potatoes like russets are best for stews as their high starch content helps thicken the dish.
- The best way to cook barley is by steaming! It is the most time consuming technique, however it produces the most evenly cooked result.
- For maximum flavour, sear the stewing beef on all sides and deglaze pan with beef or veggie stock before adding in the rest of the ingredients.
- Try combining in the morning, all the ingredients in a slow cooker and come home to a yummy hearty dinner!
What you need:
- 2 lbs Stewing Beef
- 1 Tbsp Veggie Oil
- 1 Cup Diced Onion
- 1 Cup Diced Tomato
- 3 Cup Beef Stock
- ¾ Cup Pearl Barley
- 2 Tbsp Thyme
- ½ Cup Diced Potato
- ½ Cup Diced Carrot
- ½ Cup Diced Celery
- 2 Tbsp Minced Garlic
What to do:
- Make sure to wash your hands before you begin.
- In a large skillet heat veggie oil over medium heat. Add the stewing beef, onion and garlic until browned and set aside.
- Add the broth, barley, thyme, tomatoes, carrots, celery, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 1 hour.