Recipe
October 6, 2011
Beef & Barley Stew Recipe
Step 1: Trim any excess fat from beef, cut any large pieces smaller.
Step 2: Heat 1 tbsp oil in large skillet over medium-high heat; cook beef until browned, in 2 batches if necessary. Transfer to slow cooker.
Step 3: Add remaining oil to pan; cook onions and carrots a few minutes until lightly softened. Stir in broth, barley, brown sugar, tomato paste, vinegar, salt, thyme and pepper; bring to simmer. Pour into slow cooker; cover and cook on low for 8-10 hours (or on high for 4-5 hours) until beef and barley are tender.
Step 4: Turn off slow cooker. Stir in peas and let stand for 10 minutes to heat peas.
Directions
Yield:
Step 1: Trim any excess fat from beef, cut any large pieces smaller.
Step 2: Heat 1 tbsp oil in large skillet over medium-high heat; cook beef until browned, in 2 batches if necessary. Transfer to slow cooker.
Step 3: Add remaining oil to pan; cook onions and carrots a few minutes until lightly softened. Stir in broth, barley, brown sugar, tomato paste, vinegar, salt, thyme and pepper; bring to simmer. Pour into slow cooker; cover and cook on low for 8-10 hours (or on high for 4-5 hours) until beef and barley are tender.
Step 4: Turn off slow cooker. Stir in peas and let stand for 10 minutes to heat peas.
Foodland Ontario