Ludwig loves barley and uses it in place of quinoa or oats. This is a comfort food for long winter nights when life slows down and life regenerates.
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Highlights: : sBeef, Slow Cooking
Comfort fuel for the soul.
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Cabernet Sauvignon, Bordeaux
Equipment and Supplies
- 4-quart saucepan
- grater
- Long Spoon wooden or silicone
Ingredients
- 1 tablespoon olive oil
- 1 pound beef bones
- 2 pounds beef steak, flank, flat iron, swiss or round, cubed
- 2 onions, diced
- 2 garlic cloves, peeled and pressed
- 2 teaspoons celery salt
- 2 carrots, grated or shredded
- ½ cup parsley, chopped
- 2 tablespoons Worcestershire sauce
- 6 cups beef broth
- 2 cups red wine
- 1 cup barley
Method
- Heat the olive oil in the Dutch oven over medium-high heat. Add the bones and brown thoroughly.1 tablespoon olive oil, 1 pound beef bones
- Add the beef, onion, and grated carrot. Saute until onions are golden brown.2 pounds beef steak, 2 onions, 2 garlic cloves, 2 teaspoons celery salt, 2 carrots
- Add in beef broth, celery salt parsley, Worcestershire sauce, and wine. Simmer for at least 2 hours to let flavors build.2 teaspoons celery salt, ½ cup parsley, 2 tablespoons Worcestershire sauce, 6 cups beef broth, 2 cups red wine
- Cook barley in 4 cups of water in a separate saucepan. When done, add the barley right before serving. Depending on the liquid in the stew, not all the barley may be needed.1 cup barley
Notes
Serve with crusty bread and a simple salad.
Private Notes
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