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This hearty Beef and Barley Stew recipe and photo were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says,
"This
stew is so good! Very flavorful, and comforting soup. Cooking the meat until tender
with the vinegar and water gives this soup a complexity of flavors that you will
love."
Beef and Barley Stew Recipe
Recipe Type:
Soup & Stews,
Beef,
Wine
Yields:
8 to 10 servings
Prep time: 30 min
Cook time: 2 hr
Ingredients:
3 pounds stew beef, cut into bite-sized pieces
1/2 cup red wine vinegar
2 cups water
2 teaspoons coarse salt
3 cloves
garlic, minced
1 large Spanish
onion, peeled and diced
2 ribs celery, diced
6 carrots, peeled and sliced
1/2 pound pearl barley
1 cup Shiraz
wine*
1 (8 ounces) can
tomato paste
8 cups
Beef Stock
2 bay leaves
5 dashes Worcestershire sauce
1/2 cup fresh
parsley
Coarse
salt
and freshly-ground
black pepper to taste
* You can
substitute any red wine of your choice.
Preparation:
Place the stew beef, vinegar,
water, and salt in a large pot. Bring just to a boil over medium-high heat;
reduce heat to medium and simmer for 1 1/2 hours or until meat is fork tender
but not falling apart. Check on the meat now and then to make sure liquid does
not evaporate, adding a little water if necessary. You want the resulting juice
to be concentrated with flavor.
Always cook
stews at low temperatures; the surface of the liquid should barely move. When
you simmer very gently, the fat melts out of rich meats and mingles with the
liquid. The dish can then be chilled, and the fat easily skimmed off.
After the stew beef is
cooked, add garlic, onion, celery, carrots, wine, tomato paste, beef stock or
broth, and bay leaves. Bring back to a simmer and cook for 1 hour, stirring
occasionally. Add barley and cook for another 30 minutes, stirring
occasionally. Check to make sure the barley is cooked, and then remove from
heat.
Add Worcestershire sauce, parsley, salt, and pepper. Remove and discard
the bay leaves before serving.
Makes 8 to 10 servings.
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