Irish Beef and Barley Stew
April 18, 2021
- Yields: 8 servings (1 cup per serving)
Ingredients
2 pounds stewing beef (chuck or round), cut into bite-sized cubes
2 cups onion, chopped (1-inch pieces)
1 tablespoon olive oil or butter
6 cups low sodium broth or water (add more as needed)
4 cups potatoes, cubed (1½ inch)
3 cups carrots, chopped (1 inch rounds)
2 tablespoon fresh garlic cloves, finely chopped
1 teaspoon fresh ground pepper
1 bouquet garni (parsley, thyme, and bay leaf tied together)
Directions
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
2.Heat a large heavy saucepan over medium-high heat. Pour in oil and onion. Cook, stirring frequently until translucent.
3.Push onions to one side of the pan. Turn heat to high. Drop in half of the meat and cook, turning often so that meat becomes crisp on the outside.
4.Move meat on top of onions and toss remaining beef into the empty side of the pan. Cook until crisp.
5.Stir onions and meat together with remaining ingredients.
6.Simmer gently for 2-3 hours until meat and vegetables are tender.