healthy beef barley stew

We have been loving soup lately. Maybe its the "cold" weather. Who are we kidding, it does not get cold here! But we we do love soup in the fall.

1 1/2lb stew meat
salt & pepper
1T evoo
3T whole wheat flour
1 medium onion, chopped
1c carrots, sliced
3 garlic cloves, minced
1t dried parsley
1t dried thyme
3c chicken broth
2c veggie broth
1c dark beer
2c radishes, quartered
8oz mushrooms, slices
1c roma tomatoes, chopped
1c barley
1c frozen peas

In a large pot (we used our Staub), heat evoo. Season stew meat with salt & pepper then toss with flour to coat. Add meat to pot and cook until browned. Add onion, cook 2 mintues. Add carrots and garlic, cook 5 minutes. Add herbs and liquid, deglaze bottom of pot then bring to a boil. Let simmer while covered for 45 minutes. Turn back up to high. Add radishes, mushrooms, tomatoes, and barley and bring to a boil. Turn down to simmer for 30 minutes until barley is cooked. Add peas, stir, and let cook for 2 minutes.
Serve immediately with toast. We used from rustic bread from Whole Foods that needed to be used up.

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