BEEF BARLEY STEW

BEEF BARLEY STEW image

Yield 6-8 servings

Number Of Ingredients 14

2-3 lbs Beef Short Ribs (3 lbs of short ribs will produce around 2lbs of meat after the bone & fat is removed)
3 quarts Beef Stock in Total
2 Tbsp Oil to sear beef
2 Tbsp Oil to sauté vegetable
1 tsp Basil
1 tsp Thyme
1 C Chopped onion
1 C Chopped celery
1 C Chopped carrots
2-3 tsp Minced garlic
1-2 C Diced potatoes
1-2 C Diced tomatoes
½ C Quick Barley
Salt and pepper to taste

Steps:

Start with the 2 Tbsp of oil in a large sauté pan & sear the Beef Short Ribs with the bone-in on each side. (Searing the beef will lock in the juices for more tender meat once it is cooked to create the beef stock.) Fill a large pot with 1-2 quarts water so the beef is covered by water. o Add Basil, Thyme, and some Salt & Pepper to the water along with the beef. o Bring water to a boil then turn down and simmer for approximately 15-20 min. While beef & stock are cooking in the pot use the large sauté pan (previously used) to sauté the onion, carrots, celery & garlic for about 10-15 mins. Add the sauté ingredients to the beef stock pot and continue to simmer for an additional 15-20 mins. Remove the Beef from the stock and let cool. Add the remaining ingredients (tomatoes, potatoes, & barley) and simmer for 20-30 mins more until the barley is plump. While barley, potatoes & tomatoes are cooking, once the beef is cooled some, remove the beef from the bones and trim unwanted fat or tendons. Then add the beef back to the stock for the remainder of the cooking time. You will know the Beef Barley Stew is ready when the barley is soft and plump. I recommend enjoying it with some oyster crackers or Italian bread! Bon Appetite!