Beef and Barley Stew with Roasted Winter Vegetables

Beef and Barley Stew with Roasted Winter Vegetables

from bhg.com
175 min
6 servings

Roasting the vegetables before adding them to the soup gives them a major flavor boost.

Ingredients

  • 0.25 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 2 - 2.5 pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
  • 0.25 cup olive oil
  • 0.5 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 0.5 teaspoon dried thyme, crushed
  • 1 14.5 ounce can beef broth
  • 2 cup water
  • 1 cup dry red wine
  • 4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
  • 4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks
  • 0.5 cup regular barley
  • Beef broth (optional)
  • 2 tablespoon snipped fresh parsley (optional)

Directions

  1. 1

    In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.

  2. 2

    Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.

  3. 3

    Meanwhile, preheat oven to 375°F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.

  4. 4

    Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)

  5. 5

    Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)

  6. 6

    To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.

  7. 7

    If desired, stir in fresh parsley.