Sunnys Beef And Barley Stew With Crusty Pepper Bread Recipes

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NANA'S BEEF & BARLEY STEW



Nana's Beef & Barley Stew image

This comes from my grandmother's shoebox of recipes -- and it is good! Perfect in the winter with a nice green salad and plenty of crusty bread. This makes a huge pot -- I usually freeze some to have on hand for a quick dinner. I have also added leftover corn or green beans to this and it is still fabulous. It is not a lot of work -- just the simmering takes some time. But it is worth it.

Provided by Aunt Willie

Categories     Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large onion, chopped coarsely
2 garlic cloves, mashed
2 lbs stewing beef, cubed (chuck or round)
2 tablespoons olive oil
1 (10 1/2 ounce) can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
4 cups water
2 bay leaves
1 1/2 tablespoons Worcestershire sauce
salt and pepper
6 carrots, peeled and cut into bite-size chunks
4 celery ribs, trimmed and cut into bite-size chunks
1 (4 ounce) can mushrooms
1 cup pearl barley, cooked to package directions

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.

HEARTY BEEF AND BARLEY STEW



Hearty Beef and Barley Stew image

I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favoites". My husband says it's his favorite.

Provided by KGCOOK

Categories     Stew

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups baby carrots
1 (10 ounce) package fresh mushrooms, sliced (I use 1 lb. (or more)
1 1/2 lbs boneless beef chuck steaks, cut into 1-inch cubes
1 (1 ounce) envelope Lipton Recipe Secrets onion soup mix
2 tablespoons Worcestershire sauce
2 (4 1/2 ounce) cans beef broth
1 (14 1/2 ounce) can tomatoes, diced and undrained
2 cups water
3/4 cup green peas, frozen
3/4 cup pearl barley, uncooked
salt and pepper

Steps:

  • In crock pot layer carrots, mushrooms, and beef.
  • Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  • Stir in peas and cook, covered 5 minutes or until heated through.
  • Season if desired with salt and pepper.
  • I serve this with a crusty bread.

Nutrition Facts : Calories 216.5, Fat 3.5, SaturatedFat 0.9, Cholesterol 48.8, Sodium 684.1, Carbohydrate 25.4, Fiber 5.4, Sugar 5, Protein 21.8

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