Tuesday, October 05, 2010
**Now We’re Cooking…Vegetable Beef Barley (Stew) Stoup***
Now We’re Cooking…with Winfield28
Tuesday, October 5, 2010
I am back making soups and stews again.
The following recipe was more like a thick soup the first day and more like a stew the second day. Cooking celebrity, Rachael Ray would call this a “Stoup” – stew & soup combination.
I made this last weekend. It’s a beef stew that is heavy on the vegetables and also contains barley…which I had on hand from making my Mexican Beef Barley Soup recently (see early Blog post for that recipe). You can eliminate the balsamic vinegar if you want; I do think it adds a little something extra if you do include it. Also, you could use low sodium broth.
What I like about this recipe is that I could just toss all of the ingredients into my crock pot and turn it on low and let it go all day.
Fix it and Forget it!
* Note: I have posted this in the recipe section of this site. I will set it to “share” so that if you care to view the nutrition information, it will be available today.
Vegetable Beef Barley (Stew) Stoup
1 pound beef stew meat, cut into 1/2 inch pieces
1 Tablespoon olive oil
2 cups sliced or chopped carrots
1 cup of chopped onions
1 cup sliced celery
2 cups sliced mushrooms
1 cup water
1 cup vegetable juice
2 cups beef broth
2 bay leaves
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 cup of quick cooking barley
1/4 cup all-purpose flour – (sprinkle over the top of all ingredients and stir in)
1 Tablespoon balsamic vinegar
Mix all the ingredients together in a crock pot and cook on low heat for 6 to 8 hours.
Makes 6 Servings.