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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