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Beef and Barley Stew


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Beef and Barley StewBeef and Barley Stew
Beef and Barley StewBeef and Barley Stew

Recipe of the Month: January 2010

Beef and Barley Stew

Serves 6


  • 4 Slices bacon, diced
  • 1 Tablespoon olive oil
  • 1 ½ pounds stew beef, cut into ½ inch pieces
  • 3 Tablespoons flour
  • Salt and Pepper to taste
  • 8oz. Sliced mushrooms
  • 1 Cup celery, diced
  • 1 ½ Cups onions, diced
  • 6 Cups beef broth
  • 1 Bay leaf
  • 1/3 Cup prepared barley
  • 2 Cups carrots, sliced
  • 1 Large potato, diced into ¼ inch pieces
  • 1 Cup green frozen peas, thawed
  • 1 Tablespoon corn starch blended with 3 tablespoons cold water


  1. Cook the bacon over medium high heat until just starting to crisp.
  2. Place the beef, flour, salt and pepper into a large zippy bag and toss well. Add to the bacon and cook for one minute.
  3. Add the oil, mushrooms, celery and onion and cook until the beef is browned and onion is tender.
  4. Add the beef broth and bay leaf. When simmer returns, reduce the heat to medium-low and simmer for 45 minutes.
  5. Add barley and carrots and reduce the heat to low. Cover and simmer for 25 minutes.
  6. Add potatoes and simmer for 25 minutes longer. Add the peas and corn starch and water mixture and simmer for 10 minutes until thickened.

Chef Mike

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