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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef and Barley Stew Recipe

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This recipe for Beef and Barley Stew is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. beef stew meat
2 14.5 oz. cans beef broth
2 Tbsp. tomato paste
2 c. sliced white mushrooms
1/2 c. pot barley
1 small onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 Tbsp. butter
1/2 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. beef bouillon
chopped fresh herbs or green onion (optional)
Directions:
Directions:
Combine beef broth and tomato paste in slow cooker. Add all remaining ingredients (except fresh herbs or green onion) and stir to combine. Cover and cook on low for 7 hours. Stir stew well, then cook for 1 more hour. Taste and adjust seasonings before serving. Any chopped fresh herbs or green onions make a delicious garnish.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes prep., 8 hours cook
Personal Notes:
Personal Notes:
Delicious stew. The barley is super tasty in place of the more traditional potatoes.

 

 

 

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