Happy Friday! Wow – what a week. As of 12:03am this morning I made it home. I had some problems getting internet connection at the airports today so I am putting this post together on very little fuel.
I have been wanting to post this beef barley stew for a couple of weeks now but I keep forgetting. That is until now. With the recent stint of cold weather this wholesome comforting dish will make you warm from the inside out.
This recipe is compliments of my mom. It is really an easy dish to make with either fresh stew meat or left over meat from a roast.
- 1-1/2 pounds lean beef stew meat, cut into 1/2-inch cubes
- 2 large potatoes, cubed
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 3 cans (14-1/2 ounces each) beef broth
- 1 cup medium pearl barley
- 1 Tsp. dried thyme
- 1/4 Tsp. dried rosemary, crushed
- 1/4 Tsp. pepper
- 4 medium carrots, sliced
- 1/4 Cup each frozen green beans and corn
- In a large saucepan or Dutch oven, brown meat on all sides and onion in oil over medium-high heat.
- Add the broth, barley and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 1 hour.
- Add carrots and potatoes; bring to a boil.
- Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender.
- Stir in frozen green beans and corn at the very end.
- Check for seasoning
Zesty Tip: Try making your own broth and freezing it. When you have a chicken or roast next time, save the bones and boil them in water for about 2 hours with celery, onion and carrot and then strain the stock and store in ice cube trays for instant homemade stock.
I am back at the office today – so I will be able to catch up on comments, emails and all the great blogs out there. Thanks so much for stopping by and by all means do not forget to sign up for the giveaway. Leave a comment and enter to win.
Happy Friday! Have a great weekend… the holidays are fast approaching.