Wednesday, January 4, 2012
Roast Beef and Barley Stew
While even better the next day, it's thick enough to eat with a fork. More beef broth, or even water can be added to thin it out a bit.
Have fun with this and make it your own, and a winter go-to dinner for leftover roast.
canola or olive oil for sauteing
1/2 chopped onion
2 ribs celery, chopped
2 carrots, chopped
2 Tablespoons tomato paste
combo of veggies, I used a handful each of matchstick cut zucchini, green beans, mushrooms
3 Tablespoons Worchestershire sauce
1 teaspoon soy sauce
2 dried bay leaves
2 teaspoons dried basil
Kosher salt and pepper to taste
1 1/2 boxes beef broth, about 40 oz or so..doesn't have to be exact
1 cup rinsed and drained uncooked barley
2-4 cups cubed leftover roast beef
2 fat Tablespoons cornstarch..I don't level off the tablespoons, I just scoop out the cornstarch. * If you want a thinner consistency, try 1 Tablespoon to a couple Tablespoons water first. After simmering about 5 minutes, if it isnt thick enough for you, add a bit more of cornstarch melted in a bit of water and stir into the hot, simmering stew.*
1/4 cup cool tap water
In a large pot or dutch oven, heat vegetable or olive oil over medium heat.
Add onion, celery, carrots, and pinch of salt and pepper. Cook and stir just until onion begins to turn translucent.
Add tomato paste and stir.
Add other veggies, starting with the ones that will take longest to cook.
Add bay leaves, one teaspoon of the basil, salt and pepper.
Cook and stir until all veggies just begin to soften.
Add broth, worchestershire, soy, the rest of the basil, pepper, and a pinch of salt. Stir and bring up to a boil, add barley, stirring to ensure it doesn't stick to the bottom of the pan, then turn back down to a simmer and cook, stirring occasionally, until barley softens.
Quickly stir in the cornstarch slurry, stirring constantly until stew begins to thicken, just a couple minutes.
Add beef and simmer until beef is heated through and veggies are desired doneness. Fish out bay leaves and serve!