Barley Beef Stew

Recipe

• This recipe was found by Ty. It's the non-vegetarian version of the Barley Stew.
• Yield: 6 to 8 servings.

Ingredients

• 4 slices bacon, diced
• 1 tablespoon olive oil
• 1 1/2 pounds stew beef, lean, cut into small pieces
• 3 tablespoons flour
• 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
• 1/3 cup pearled barley
• 2 cups sliced carrot
• 2 cups diced turnip
• 1 large potato, cut in cubes
• 1 cup green peas, frozen, thawed
• 2 tablespoons flour blended with 2 tablespoons cold water, optional

Instructions

• Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.
• Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add to the bacon mixture.
• Add olive oil, mushrooms, celery, and onion.
• Cook over medium heat, stirring frequently, until beef is browned and onion is tender.
• Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes.
• Add barley, carrots, and turnip. Reduce heat to low. Cover and simmer for 25 minutes.
• Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender.
• Add peas and cook for 10 minutes longer.
• If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.

Other Links

Beef and Barley Stew