BEEF AND CARROT STEW:
Toss the meat in
ven over medium heat. Sear beef, in batches, about 2 mins
In crock pot layer carrots, mushrooms, and beef.
Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Stir in peas and cook, covered 5 minutes or until heated through.
Season if desired with salt and pepper.
I serve this with a crusty bread.
In 5-quart pot, add onions and garlic; heat 3 minutes.
Add beef and cook (medium) for 5 minutes.
Add beef broth, water, wine, bay leaf and thyme.
Cook 1 hour on medium.
Stir in barley. Cover and cook 35 minutes.
Add peas and carrots, mushrooms and pearl onions.
Cover and cook 5 to 10 minutes.
Sprinkle with bacon and parsley.
Wash beef; pat dry with paper towels.
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.<
ven in hot oil, brown beef shanks on both sides. Remove
Spray a large skillet with spray.
Preheat skillet over medium heat.
Add meat and garlic.
Brown meat all sides.
Stir in broth, carrots, water chestnuts and basil.
Bring to boil.
Stir in barley; return mixture to boil.
Transfer to a 1 1/2-quart casserole.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until beef and barley are nearly tender.
Stir occasionally.
Stir in zucchini and parsley.
Bake 15 to 20 minutes more or until tender.
Serves 4.
In soup pot or Dutch oven, combine water, broth, beef and barley.
Bring to a boil and cook over medium high heat for 10 minutes.
Add tomatoes, vegetables, and soup.
Cook 10 minutes over medium heat.
Reduce heat to low, cover pot, and continue to cook for another 20 to 30 minutes or until barley is tender.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
emove beef and set aside.
Add celery, onions and barley to pan and saute
hopped onion, beef cubes, barley and cannellini beans. Stir together the beef broth, water
Place beef in a bowl; sprinkle with
Season beef all over with kosher salt and black pepper.
Heat
y the beef with paper towels, then season with salt and pepper.
Combine beef and water.
Simmer for 1 hour skimming scum.
Soak dried mushrooms in 1 cup warm water for 20 minutes.
Strain liquid to remove grit.
Chop mushrooms.
Add dried mushrooms, liquid, barley, onions, celery , carrots and seasonings.
Simmer another hour.
Add pureed tomatos and fresh mushrooms.
Simmer 30 minutes.
Adjust liquid and seasonings if necessary.
b>beef with salt and pepper
In a food processor puree tomatoes.
In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
Stir in wine.
Put mixture in crock pot.
Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
Season with salt and pepper.
Cook on low for 9-11 hours.
Stir in parsley.
Add the mushrooms and saute for about 4