This is a delicious, hearty beef stew that has long been one of our favorites. You’ll need a 6 qt or larger crock-pot and a skillet or dutch oven to caramelize the onions. The first step involves cooking the roast. I generally use a chuck roast or arm roast for this meal.
4large Potato(peeled, cut into one inch chunks and baked)
1Onion(chopped and caramelized)
2stalks Celery(chopped fine)
16ozFrozen Mixed Vegetables(peas, corn, carrots)
4 cups Barley(precooked unless using the hulled varieties)
1 oz Port(optional but brings out the flavormay substitute red wine)
1 oz Dry Red Wine
2tbspBeef Bullion(I use Better than Bullion Organic Beef)
1tbspMushroom Bullion(I use Better than Bullion Organic Mushroom)
1 tsp Dried Mustard
1/2 tsp Ground Celery Seed
Cooking the Roast
Place the roast, onion, bay leaves, garlic cloves, celery and carrots in your crock-pot. Add enough water to cover.
Set on low and cook overnight or until roast pulls apart easily with fork (6 - 8 hours)
Preparing the Stew
Remove the roast from the crock-pot and allow to rest on a cutting board.
Remove the cooked vegetables from the broth and puree in a blender (Vitamix). Then add the bullion, dried mustard and celery seed and blend lightly until combined. Add the broth mixture back into your crock-pot.
Shred beef into small pieces and add back into crock-pot
Dice and caramelize your onion and add into crock-pot
Add in your mixed vegetables, celery, carrots, potatoes and pre-cooked grains.
Finally, add the red wine and port. Mix to combine.
Simmer on low for approximately 1 hour.
For Barley (may also substitute Kamut or Wheatberries)
Alternately you may cook potatoes along with the beef roast. I recommend adding the potatoes cut into quarters about half way through cooking. This is best achieved if you start the roast early in the morning and have the meal ready for dinner!
This is one of our favorite freezer meals. The flavors really pop in this stew the following day or after being frozen.
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Beef, Barley & Vegetable Stew
Amount Per Serving
Calories 292Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 4g20%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.1g
Total Carbohydrates 39g13%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.