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Beef & Barley Stew Recipe

   
 

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     Beef & Barley Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   15

Ingredients
1 - 2 lbs Stew Meat (or Lamb Shoulder, trimmed and cut into bite-sized pieces)
1/4 tsp Kosher Salt
1 tsp Fresh Ground Black Pepper
1 Tbsp All-Purpose Flour
1 Tbsp Olive Oil, divided
3 med Carrots, cut into 1/4 inch rounds
1 cup Barley Grits
4 cups (32 oz) Chicken Broth
2 tsp Oregano
 

Instructions
In a medium bowl, toss meat with salt, pepper and flour.
Heat 1/2 Tbsp of Olive Oil in 4-5 quart Dutch oven over med-hi heat until it shimmers. Add half the meat (one layer) and brown on all sides. Remove and brown other half of meat in remaining Olive Oil. Add carrots and saute for 2-4 minutes.
Return all meat to pot with carrots and add barley. Stir to combine. Add Chicken Broth and bring to a boil. Once boiling, decrease heat to low, cover and simmer 30-45 minutes until liquid is absorbed and grits are tender. Add Oregano 5 minutes before stew is finished. Salt and pepper to taste.
Serving Suggestions
Hearty meal for cold and rainy days


Originally Submitted
2/2/2011





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