Beef and Barley Stew Recipe
Beef and Barley Stew (Casserole, if you prefer)
This quick and easy beef and barley stew tastes great and is filling as well. All the goodness of beef, mushrooms, barley and fresh vegetables to warm you up on a chilly winter evening.
You can make it in an hour and it refrigerates or freezes well so you can make it now and serve later if you choose.
Ingredients for Beef and Barley Stew
600g chopped (or minced) beef
1 large onion, chopped fine
1 clove garlic, chopped fine
375g sliced mushrooms
4 cups beef stock
250g pearl barley, rinsed
250g sliced carrots
250g baby peas
1/2 cup chopped parsley
1/2 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon ground black pepper
A pinch each of ground cinnamon and nutmeg
Looks good, tastes great!
Method for Beef and Barley Stew
Using a lightly oiled medium sized saucepan, brown the meat over a moderate. Add the onion and garlic and stir until lightly cooked. Add the mushrooms and cook until lightly browned, stirring occasionally.
Add the beef stock, barley, carrots, parsley and peas,then bring to the boil. Reduce heat and add the thyme, cinnamon, nutmeg, salt and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Uncover and cook until the barley is tender and most of the liquid is absorbed, about another 15 minutes. Adjust the salt and pepper to tase. Serve in a bowl with freshly baked bread and enjoy.
The recipe refrigerates well so any leftovers can be stored or frozen to be eaten later.
Want to Try Other Beef Recipes?
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