Nanas Beef Barley Stew Recipes

NANA'S BEEF & BARLEY STEW

Steps:

• Heat olive oil in a large heavy pot.
• Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
• Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
• Bring mixture to a boil, then lower heat to a simmer.
• Simmer 1 1/2 hours.
• Add carrots and celery and simmer an additional 30 minutes.
• You may have to add some more water at this point.
• Add mushrooms and cooked barley, simmer another 15 minutes.
• Remove bay leaves and serve.

ALBERTA BEEF BARLEY STEW

Steps:

• Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
• Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
• Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
• Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

BEEF BARLEY STEW

Steps:

• brown beef with onions in large pot.
• Add water once browned and bring to a boil.
• Add barley and remaining vegetables.
• Bring to a boil on medium heat.
• Add beef soup base and bay leaves.
• Simmer until vegetables are at desired texture. Add salt and pepper to taste.

BEEF AND BARLEY STEW A LA BOURGUIGNON

Steps:

• Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
• Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
• Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
• Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
• Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
• Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
• Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

NANA'S BEEF STEW

Steps:

• In a large 6 quart pot, saute the garlic in the oil until tender,then add the stew meat. After the meat browns, add the soup mix, soy sauce, V8 and spices. Bring the pot to a boil then cover. Reduce the heat to low and cook for about an hour or until the meat is tender. Add the potatoes and corn. Cook on medium for about 20 minutes until the potatoes are tender. Add the mushrooms and green pepper ad cook for an additional 5-10 minutes depending on how you like your green peppers. I like mine firm so 5 minutes for me is plenty.
• Great with rice, corn bread, cheese bread or by itself! Can be made in a crock pot - simply put the potatoes on the bottom, then the rest of the veggies, then the meat and the rest of the ingredients - set on 6 hours on high or 8 on low.

BEEF BARLEY STEW

Steps:

• Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
• In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
• Add onion and garlic to skillet beef drippings and cook until onion is translucent.
• In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
• Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.

BEEF BARLEY STEW

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.