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WREBAC
Posted October 16, 2005 01:00 PM
Beef barley stew
2 tbsp vegetable oil
1 lb. 1 inch chunks beef chuck stew meat
2 medium sized onions cut in thin rounds
3 medium size carrots cut in thin rounds
3 ribs celery, halved length wise cut in 1/2 pieces
2 1/4 cups beef bouillion(3 bouillon cubes dissolved in 2 1/4 cups water)
1 8 oz can tomatoes, undrained and chopped coarse
1 tsp chili powder
1 tsp allspice
1 tsp salt
3/4 cup uncooked barley
Heat oil in a 4 or 5 quart dutch oven over medium heat. Add half the beef and brown on all sides. Remove from pot with slotted spoon. Repeat with remaining beef removing from pot with slotted spoon. Set meat aside. In pot add onions, carrots and celery. Cook 5 minutes or until onions are translucent. Add bouillon, tomatoes with juice, chili powder, allspice and salt. Stir to scrape up browned bits from bottom of pot. Bring to a boil. Return beef to pot and reduce heat to low. Cover and simmer 1 1/4 hours, stirring occasionally. Stir in barley. Cover and simmer 40-45 minutes stirring once or twice and adding water as needed. Cook until meat and barley are tender. Serve
Posted October 16, 2005 01:00 PM
Beef barley stew
2 tbsp vegetable oil
1 lb. 1 inch chunks beef chuck stew meat
2 medium sized onions cut in thin rounds
3 medium size carrots cut in thin rounds
3 ribs celery, halved length wise cut in 1/2 pieces
2 1/4 cups beef bouillion(3 bouillon cubes dissolved in 2 1/4 cups water)
1 8 oz can tomatoes, undrained and chopped coarse
1 tsp chili powder
1 tsp allspice
1 tsp salt
3/4 cup uncooked barley
Heat oil in a 4 or 5 quart dutch oven over medium heat. Add half the beef and brown on all sides. Remove from pot with slotted spoon. Repeat with remaining beef removing from pot with slotted spoon. Set meat aside. In pot add onions, carrots and celery. Cook 5 minutes or until onions are translucent. Add bouillon, tomatoes with juice, chili powder, allspice and salt. Stir to scrape up browned bits from bottom of pot. Bring to a boil. Return beef to pot and reduce heat to low. Cover and simmer 1 1/4 hours, stirring occasionally. Stir in barley. Cover and simmer 40-45 minutes stirring once or twice and adding water as needed. Cook until meat and barley are tender. Serve