Barley Beef Stew Popular Recipes

Barley Beef Stew

"Delicious, hearty stew with lots of greens and meat. Great on a cold day."

Ingredients :

1 pound cubed pork stew meat
salt and floor black pepper to taste
2 tablespoons all-motive flour
2 tablespoons vegetable oil
2 cups chopped onion
2 cups chopped cabbage
1 cup chopped celery
1 cup sliced carrots
three cloves minced garlic
2 cups sliced fresh mushrooms
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/three cup pearl barley
2 cups water
1 (12 fluid ounce) can or bottle dark porter beer
1 cube beef bouillon
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H30M

Season pork with salt and black pepper; coat with flour, shaking off excess.
Heat vegetable oil in a Dutch oven or heavy pot; prepare dinner and stir red meat till browned on all facets. Remove pork with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; prepare dinner and stir until carrots are softened and onion is translucent, approximately 10 mins. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and retain to cook and stir for 3 minutes.
Stir water, beer, and red meat bouillon into pork aggregate; convey to a boil, cover, and reduce heat to medium-low. Simmer till red meat and barley are soft, about ninety mins. Add brown sugar and vinegar. Simmer, exposed, for 10 to fifteen mins more.

Notes :

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