Monday, February 18, 2013

Beef and Barley Stew

Recently, my husband has been pestering, er, lovingly suggesting that I find a recipe to cook in the Dutch oven that we received as a Holiday present. Even though I was originally waiting to use it to bake some sort of bread (still planning on that), I decided to do as he asked and peruse the internet for a recipe for dinner this week. So I skipped on over to my trusty friend, Google, and came across a recipe for Beef and Barley Stew. It looked yummy and do-able without a terrible amount of work (always something I look at with new recipes); and since I would be done with work earlier than normal today and have some extra time for cooking, I picked it as our try-out recipe of the week.

It was a good choice! Although I believe that the original recipe was supposed to come out more as a soup, ours turned out as a stew and I'm glad, because it was de-lish! D. and I both agreed that this recipe was definitely going into the repertoire.

If you're inspired by this recipe and would like to make it but don't have a Dutch oven, you could easily whip this up in a large pot.

Gather the ingredients:

     8 oz. sirloin steak, cut into bit-size pieces
     1/2 teaspoon freshly ground pepper, divided
     4 tablespoons olive oil, divided
     1/2 to 1 whole onion, chopped
     1 large carrot, sliced
     2 tablespoons tomato paste
     1 tablespoon chopped fresh thyme
     3/4 cup barley
     4 cups (32 oz.) beef broth
     1 cup water
     1/4 teaspoon salt

Sprinkle steak with a 1/4 teaspoon of pepper. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add steak  and cook, stirring often, until browned on all sides. Transfer to a bowl. 

Add remaining 2 tablespoons of oil, onion, and carrot to the pot and cook, stirring until beginning to soften. Add tomato paste and thyme and cook, stirring, until the veggies are coated with the tomato paste and beginning to brown.

Add barley, broth, water, salt, and remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain simmer; cook until barley is tender, about 40 minutes.  Return beef to pot and heat through. Remove from heat and enjoy!

Side note: my husband doesn't really pester me, but I have to tease him sometimes. ;)

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