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    Soups & stews

    Old Fashioned Beef Barley Stew

    12 servings

    分量

    15 minutes

    調理時間

    1 hour 45 minutes

    総時間
    料理を始める

    材料

    2 tablespoons oil (divided)

    2 pounds beef (cubed and no larger than 3/4 inch) (See Note 1)

    1 teaspoon salt (to taste)

    1/2 teaspoon black pepper (to taste)

    1 cup onion (diced)

    3 stalks celery (sliced)

    2 large carrots (sliced or diced, or the equivalent in sliced baby carrots)

    2 cloves garlic (smashed and minced)

    1/2 cup red wine (or 3 ounces tomato paste, See Note 2)

    1 cup diced tomatos (canned is fine)

    6 cups beef broth (up to 8 cups or more, see Note 3)

    1 cup barley (hulled or pearl, uncooked; don't use instant)

    3 bay leaves

    2 springs fresh herbs (thyme and rosemary suggested; or 1/2 teaspoon dried, see Note 4)

    fresh parsley (garnish)

    Worcestershire sauce (a few splashes, optional for more flavor)

    手順

    Pat beef cubes dry and season with salt and pepper.

    In a large pot, heat olive oil over medium-high heat. Add the beef cubes and sear/brown on all sides. Do this in batches to avoid overcrowding the pan if necessary. Remove beef and set aside.

    Add more oil if needed in the same pot and sauté the onions, carrots, and celery until softened (about 4 or 5 minutes). Add the garlic and sauté for another minute.

    Deglaze the pot with the red wine, scraping up the flavorful bits from the bottom. Continue heating until the wine is reduced by half.

    Return the beef to the pot. Add the diced tomatoes, beef broth, barley, bay leaves, and thyme/rosemary—season with salt and pepper.

    Bring to a boil, then reduce to a simmer. Cover and let it simmer for about 1-1.5 hours (less if you used pearl barley; longer if you used hulled barley), or until the beef and barley are tender.

    Adjust seasonings, remove bay leaves and herb sprigs, and serve hot. Garnish with fresh parsley. Add a few splashes of Worcestershire sauce if desired.

    栄養

    サービングサイズ

    -

    カロリー

    214 kcal

    脂肪総量

    7 g

    飽和脂肪

    2 g

    不飽和脂肪

    4 g

    トランス脂肪

    0.01 g

    コレステロール

    47 mg

    ナトリウム

    704 mg

    炭水化物総量

    15 g

    食物繊維

    4 g

    糖質総量

    2 g

    タンパク質

    21 g

    12 servings

    分量

    15 minutes

    調理時間

    1 hour 45 minutes

    総時間
    料理を始める

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    材料

    2 tablespoons oil (divided)

    2 pounds beef (cubed and no larger than 3/4 inch) (See Note 1)

    1 teaspoon salt (to taste)

    1/2 teaspoon black pepper (to taste)

    1 cup onion (diced)

    3 stalks celery (sliced)

    2 large carrots (sliced or diced, or the equivalent in sliced baby carrots)

    2 cloves garlic (smashed and minced)

    1/2 cup red wine (or 3 ounces tomato paste, See Note 2)

    1 cup diced tomatos (canned is fine)

    6 cups beef broth (up to 8 cups or more, see Note 3)

    1 cup barley (hulled or pearl, uncooked; don't use instant)

    3 bay leaves

    2 springs fresh herbs (thyme and rosemary suggested; or 1/2 teaspoon dried, see Note 4)

    fresh parsley (garnish)

    Worcestershire sauce (a few splashes, optional for more flavor)

    手順

    1

    Pat beef cubes dry and season with salt and pepper.

    2

    In a large pot, heat olive oil over medium-high heat. Add the beef cubes and sear/brown on all sides. Do this in batches to avoid overcrowding the pan if necessary. Remove beef and set aside.

    3

    Add more oil if needed in the same pot and sauté the onions, carrots, and celery until softened (about 4 or 5 minutes). Add the garlic and sauté for another minute.

    4

    Deglaze the pot with the red wine, scraping up the flavorful bits from the bottom. Continue heating until the wine is reduced by half.

    5

    Return the beef to the pot. Add the diced tomatoes, beef broth, barley, bay leaves, and thyme/rosemary—season with salt and pepper.

    6

    Bring to a boil, then reduce to a simmer. Cover and let it simmer for about 1-1.5 hours (less if you used pearl barley; longer if you used hulled barley), or until the beef and barley are tender.

    7

    Adjust seasonings, remove bay leaves and herb sprigs, and serve hot. Garnish with fresh parsley. Add a few splashes of Worcestershire sauce if desired.