Beef and Barley Stew
I told luciddrmr I'd post the recipe for my beef and barley stew. As with many of my recipes, it is highly variable based on what I happen to have around.
In a dutch oven, saute in olive oil or cooking oil
1.5 lbs stew meat (I usually cut those big huge chunks they give you in the store in half. Or cut my own from a roast)
1 large onion, coarsely chopped
until meat is browned and onions are softening. Salt a little bit.
Pour in
enough beef stock to cover the meat by two inches I use water and beef stock paste, but if you had the real thing, that'd be awesome.
Bring to a boil and simmer for half an hour or so.
Add
2/3 to 1 cup pearl barley
Simmer for another half hour.
Add
3 to 4 grated carrots
Simmer for another half hour. By now the meat should be tender, the barley cooked, and the carrots nigh invisible.
Stir in
2 cans cream of mushroom soup
1-2 TB worcestershire sauce (if your soup is already salty, skip this)
1 TB dried basil
Warm until soup is not cold chunks, serve with warm homemade bread-and-butter
In a dutch oven, saute in olive oil or cooking oil
1.5 lbs stew meat (I usually cut those big huge chunks they give you in the store in half. Or cut my own from a roast)
1 large onion, coarsely chopped
until meat is browned and onions are softening. Salt a little bit.
Pour in
enough beef stock to cover the meat by two inches I use water and beef stock paste, but if you had the real thing, that'd be awesome.
Bring to a boil and simmer for half an hour or so.
Add
2/3 to 1 cup pearl barley
Simmer for another half hour.
Add
3 to 4 grated carrots
Simmer for another half hour. By now the meat should be tender, the barley cooked, and the carrots nigh invisible.
Stir in
2 cans cream of mushroom soup
1-2 TB worcestershire sauce (if your soup is already salty, skip this)
1 TB dried basil
Warm until soup is not cold chunks, serve with warm homemade bread-and-butter