Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups beef broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, carrots, celery, and garlic to the pot and sauté until the vegetables are tender, about 5-7 minutes.
5. Add the beef back to the pot and stir to combine.
6. Add the barley, bay leaf, thyme, rosemary, beef broth, salt, and pepper to the pot.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the barley is cooked through.
8. Remove the bay leaf from the pot and discard.
9. Ladle the stew into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 800mg
Fiber: 7g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Pearl barley can be substituted with brown rice or quinoa.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use different herbs, such as oregano or basil, for a different flavor profile.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- To save time, use pre-cut stew meat from the grocery store.
- If the stew is too thick, add more beef broth or water to thin it out.
- For a richer flavor, use bone-in beef stew meat.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, simmer it for a longer period of time to reduce the liquid.
- If the beef is tough, simmer it for a longer period of time until it is tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Boiled beef and barley stew is a traditional Irish dish that dates back to the 16th century.
Flavor profiles:
This stew is savory and hearty, with a rich beef flavor and a nutty barley taste.
Serving suggestions:
Serve the stew with a side salad or roasted vegetables for a complete meal.
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