Best Sunnys Beef And Barley Stew With Crusty Pepper Bread Recipes

HEARTY BEEF AND BARLEY STEW

Steps:

• In crock pot layer carrots, mushrooms, and beef.
• Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
• Stir in peas and cook, covered 5 minutes or until heated through.
• Season if desired with salt and pepper.
• I serve this with a crusty bread.

NANA'S BEEF & BARLEY STEW

Steps:

• Heat olive oil in a large heavy pot.
• Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
• Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
• Bring mixture to a boil, then lower heat to a simmer.
• Simmer 1 1/2 hours.
• Add carrots and celery and simmer an additional 30 minutes.
• You may have to add some more water at this point.
• Add mushrooms and cooked barley, simmer another 15 minutes.
• Remove bay leaves and serve.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

SUNNY'S EASY BEEFY STEW

Steps:

• In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve.
• Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve.
• Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours.
• At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
• Preheat the oven to 250 degrees F.
• In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours.
• At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
• In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours.
• At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.