Sunday, September 14, 2014

Whats cooking?

When this you see in my kitchen it can mean only one thing I am making a big pot of soup or stew. One of my favorite recipes follows you can add or omit any of the vegetables according to taste.

My Beef Barley Vegetable Stew
1 medium yellow onion diced
1 medium bell pepper diced
6 carrots slice about 1/2 inch thick
3 medium potatoes Diced
1/4 cup pearl barley
Fresh corn off 3 cobs or if you must frozen 16 oz package
4 celery stalks slice about 1/4 thick
1 to 2 lbs of beef stew meat chopped to slice to the thickness you like
1 bunch of Chard cleaned and chopped
1 -14 oz can of stewed tomatoes
1/4 olive oil
1/4 cup flour
Salt, pepper, garlic to season to your liking
Season flour and dredge meat in it
In dutch Oven heat oil and put the floured meat and the onions in the dutch oven to braise the meat and caramelize the onions
Add the tomatoes, carrots, celery, potatoes, water barley, chard and 2 cups of water and a pinch of salt. Bring this to a boil and then reduce the heat, cover and simmer for 30 minutes (until veggies and barley are tender).
Uncover, simmer 20-30 more minutes longer or until stew thickens.

Serve with some biscuits or crusty bread and enjoy.

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