Savory Barley And Beef Stew Recipe

About this recipe

A hearty and comforting dinner option featuring tender beef, wholesome barley, and a medley of vegetables in a rich tomato-based sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 2.4 Kg Typically Daylesford Organic Beef Forerib Joint
• 200G The Jolly Hog 6 Smoked Dry Cured Back Bacon Rashers
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Heera Pearl Barley
• - Tata Salt
• 85G Oriental Hot Mustard Powder, 85G
• - Silver Spoon Granulated Sugar
• - Tropical Sun Onion Powder
• NaN Trs Gram Flour
• NaN Mcdougalls Plain Flour

Instructions

1. 1. In a bowl, mix 1/3 cup flour, 1 tsp salt, and 1 tsp dry mustard. Coat 2 lb of beef for stew with the seasoned flour.
2. 2. Cut 1/2 lb of bacon into 1-inch pieces and fry in a Dutch oven over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
3. 3. Add the coated beef to the bacon drippings and brown on all sides over medium-high heat.
4. 4. Stir in 1 packet of onion soup mix and the liquid from 1 can of mixed vegetables. Add enough water to make 3 cups of liquid in total. Bring to a simmer, cover, and cook for 1 hour.
5. 5. Add 1 can of tomato sauce, 1 tsp sugar, and 1/2 cup barley to the pot. Stir well, cover, and simmer for 45 minutes, stirring occasionally.
6. 6. Return the cooked bacon to the pot along with the drained mixed vegetables. Simmer uncovered for an additional 20 minutes, stirring occasionally.
7. 7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.