Ingredients with Measurements:
- 1 lb beef chuck roast, cut into small cubes
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
5. Add the beef back to the pot along with the barley, beef broth, bay leaf, thyme, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
7. Remove the bay leaf and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 345
Fat: 12g
Carbohydrates: 32g
Protein: 27g
Sodium: 1200mg
Fiber: 7g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Pearl barley can be substituted with hulled barley or brown rice.
- Beef broth can be substituted with vegetable broth or chicken broth.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use different herbs such as rosemary or oregano for a different flavor profile.
- Add a can of diced tomatoes for a tomato-based pottage.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Stir the pottage occasionally to prevent the barley from sticking to the bottom of the pot.
- Add more broth or water if the pottage becomes too thick.
Storage instructions:
Store leftover pottage in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pottage in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pottage in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, grated Parmesan cheese, or croutons.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, or a green salad.
Troubleshooting advice:
- If the pottage is too thick, add more broth or water.
- If the beef is tough, simmer the pottage for a longer period of time until the beef is tender.
Food safety advice:
- Make sure to cook the beef 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:
Pottage is a traditional European dish that dates back to the Middle Ages. It was a simple, hearty meal made with whatever ingredients were available, such as grains, vegetables, and meat.
Flavor profiles:
This pottage is savory and comforting, with a rich beef broth, tender beef cubes, and nutty barley.
Serving suggestions:
Serve the pottage as a main course for a cozy dinner at home.
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