Beef and barley stew is not the most photogenic dish. The colors tend to be brown, dark with just a few hints of orange poking through from the carrots. And since this stew was mighty delicious, I don’t want to turn any of you off by taking a bad photo of it. Therefore, no photo just a little story and then the recipe.
It was my first time using my new crock pot. Could I really leave it sitting and stewing all day? Was it not a fire hazard? After many reassurances from my mom, mother-in-law and aunt, I overcame my own uncertainties and started chopping. It took no more than 30 minutes from start to finish (in terms of prep work), then I turned the crock pot on low and left for work. When I came home about 9 hours later (after walking through the snow), the apartment smelled amazing!
2 cartons beef broth
1 lb. lean stew beef
1 1/2 onions, chopped
1 1/2 cup carrots, chopped
10 red potatoes, cut into thirds
5 peeled, whole garlic cloves
3/4 cup pearl barley
2 tsp salt, divided
pepper to taste
1 tsp paprika, divided
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp garlic powder
1. Put onions, potatoes, carrots, garlic cloves, meat and barley in crock pot, mix together
2. Pour 1 1/2 cartons of beef broth over, put the rest in the fridge. Add 1 tsp. salt, pepper to taste, 1/2 tsp paprika. Stir, cover and turn to low.
3. Let sit for 6-9 hours. About 1/2 hour before you plan to eat, pour extra broth as needed into crock pot. Add 1 tsp. salt, more pepper, and the rest of the spices: 1/2 tsp. paprika, thyme, rosemary and garlic powder.
Voila! Serve with a side salad, some bread and dig in! A truly delicious meal on a snowy winter night.