Happy Family Day (in Canada) and President’s Day (for all my U.S. friends)! I hope everyone has had a nice long weekend. Ryan and I spent some “family” time together – despite all of the studying he had to do – seeing 2 Oscar nominated flicks Django Unchained and Life of Pi, ”test driving” a few strollers (o.m.g.), and making this hearty beef and barely stew. Nothing beats a warm and cozy stew on a cold winter’s day. These last few weeks in Ottawa have been pretty darn cold – so much so that you don’t want (i.e. can’t) spend a lot of time outside. But this weekend has been delightful. The weather is still cold, but brightened up by sunny skies – perfect for skating on the Rideau Canal.
Beef and Barley Stew
Yield: 6-8 Hearty Bowls
Prep Time: 15 min
Cook Time: 8 hours
Total Time: 8hr 15 min
Ingredients:
1 tablespoon olive oil
1 1/2 pounds stew beef, lean, cut into small pieces
3 tablespoons flour or cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces sliced mushrooms
1 cup sliced celery
1 1/2 cups chopped onion
6 cups beef broth
1 bay leaf
1 cup red wine of your choice
1 beef bouillon cube
2 cups sliced carrots or baby carrots
1.5 cups baby potatoes, cut in halves or quarters
1 cup green peas, or mixed veggies frozen, thawed
1 TBS Oregano
1 TBS Paprika
1 TBS Pepper
1 TBS Salt
1 can tomato soup
3/4 cup pearled barley -uncooked
2 tablespoons flour blended with 2 tablespoons cold water, optionalDirections:
Heat olive oil in skillet over medium heat.
Add onion to the skillet and begin to brown.
Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper and add to the onion in the skillet. Brown until beef is cooked all the way through, drain and add to a crock pot.
To the crock pot all remaining ingredients -except the barley-and cover and simmer over low heat for 6-8 hours minutes.After 2 hours, stir the stew well and add the barley and flour and water mixture. Leave on for remaining 4-6 hours and enjoy with crusty bread when ready to serve.
Adapted from http://southernfood.about.com
