Bab's Beef Barley Stew
healthybabs
Posts: 600 Member
This is a great on a cold night. I like mine thick like a stew but you could certainly thin it down and call it a soup. Makes fifteen 1 cup servings.
Ingredients-
1. beef neck bones (if you can find them at your butcher shop)
2. 1 lbs beef stew meat
3. 1/4 c flour
4. 1/4 c canola oil
5. 1 c chopped carrots
6. 1 c chopped onions
7. 1 c chopped celery
8. 3 cloves chopped garlic
9. 3 bay leaves
10. 1 box sliced mushrooms
11. 1 tsp salt
12. 1 tsp black pepper
13. 1/2 c madeira
14. 1 tsp orange zest
15. 1/3 tsp ground clove
16. 3 c unsalted beef stock
17. 3 c water
18. 1/2 c pearl barley
19. 2 c chopped fresh kale
20. 1/2 c fresh chopped flat leaf parsley
Directions-
1. Add half of the canola oil to a heavy bottom soup pot
2. Sprinkle the neck bones with salt and pepper and add to the pot
3. Cover and cook on medium heat for about 20 minutes to render out the flavor
4. Sprinkle the stew meat with salt and pepper and toss in flour, add them to the pot to brown
5. Remove from the pot and set aside
6. Add the remaining canola oil to the pot and add all the chopped vegetables (except the kale and parsley), orange zest, bay leaves and clove
7. Sweat down for about 10 minutes stirring occasionally
8. Add the stock, madeira and water and stir
9. Add the beef including the bones back into the pot
10. Add the barley, kale and parsley
11. Cover and cook on low/med heat for about 2 hours
12. Remove the bones before serving
Cook's Note: I like to cool completely and refrigerate over night. Best when served the next day so the flavors can blend.
Nutritional Info per serving-
Calories - 174
Carbs - 11
Fat - 8
Protein - 13
Sodium - 208
Sugar - 2
Ingredients-
1. beef neck bones (if you can find them at your butcher shop)
2. 1 lbs beef stew meat
3. 1/4 c flour
4. 1/4 c canola oil
5. 1 c chopped carrots
6. 1 c chopped onions
7. 1 c chopped celery
8. 3 cloves chopped garlic
9. 3 bay leaves
10. 1 box sliced mushrooms
11. 1 tsp salt
12. 1 tsp black pepper
13. 1/2 c madeira
14. 1 tsp orange zest
15. 1/3 tsp ground clove
16. 3 c unsalted beef stock
17. 3 c water
18. 1/2 c pearl barley
19. 2 c chopped fresh kale
20. 1/2 c fresh chopped flat leaf parsley
Directions-
1. Add half of the canola oil to a heavy bottom soup pot
2. Sprinkle the neck bones with salt and pepper and add to the pot
3. Cover and cook on medium heat for about 20 minutes to render out the flavor
4. Sprinkle the stew meat with salt and pepper and toss in flour, add them to the pot to brown
5. Remove from the pot and set aside
6. Add the remaining canola oil to the pot and add all the chopped vegetables (except the kale and parsley), orange zest, bay leaves and clove
7. Sweat down for about 10 minutes stirring occasionally
8. Add the stock, madeira and water and stir
9. Add the beef including the bones back into the pot
10. Add the barley, kale and parsley
11. Cover and cook on low/med heat for about 2 hours
12. Remove the bones before serving
Cook's Note: I like to cool completely and refrigerate over night. Best when served the next day so the flavors can blend.
Nutritional Info per serving-
Calories - 174
Carbs - 11
Fat - 8
Protein - 13
Sodium - 208
Sugar - 2
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Replies
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Adding to my list to try!0
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Made this again this weekend, perfect soup weather in our neck of the woods. Left out the flour this time, really didn't need it since the barley thickens this stew nicely. Also, for the meat I used left over prime rib roast from X-mas which worked out just fine.0
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Must be soup day... I make the Tuscan Bean Soup Nikkie gave me! Gonna have to try this one next!0
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It is that time of the year again.....soup/stew time!! I made this one today. Didn't have the neck bones so went without. No kale either but added mushrooms and some green beans. Some crusty bread to go with and.... BAM!!0
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