Homemade Beef Stew-Cold Weather Comfort Food
Just finished turning off the slow cooker and tonight’s dinner was an amazingly healthy homemade beef stew that will stick to your ribs. This type of meal not only fills the tummy but helps to keep the colds away. It can also be made in a large 6-8 quart stockpot.
1 3-5 lb. package stew beef, cut into 1 inch pieces
3 garlic cloves, chopped
2 Bay Leaves
Salt and pepper to taste
6 medium-large potatoes, washed and quartered
2 yellow onions, chopped
5 large carrots
4-5 white mushrooms, sliced
1 small turnip, peeled and diced
1 cup Pearl Barley
3 Tbsp. Bisto gravy maker
Bread for dunking
1 6-8 quart stockpot or crockpot
Choose a package of stew beef that will suit your family. A 3-5 lb. package should be fine.
Trim fat from meat, cut into 1 inch pieces and set aside.
Place chopped onions and garlic in stockpot or saucepan.
Add a little olive or vegetable oil to prevent sticking.
Cook garlic and onions over low heat until transparent. Do not burn them.
Remove onions and garlic from pan. Set aside in a bowl.
You will add them to the stockpot in a few minutes.
Add the cut up stew beef and sear over high heat.
Turn the heat down to medium once the meat has browned.
Add in the salt and pepper and bay leaves.
Add enough water to fill the pot 3/4’s full.
Add approximately 1 cup pearl barley and cook over low heat for 30 minutes.
Add in all .the vegetables, including the quartered potatoes.
Continue cooking over low heat for 20 minutes.
When meat and potatoes and vegetables are tender, mix Bisto in a small bowl with cold water.
Use a fork to break up any lumps.
Add this to the stockpot and mix in well.
Turn up the heat and stir for about 5 minutes
Turn down the heat and continue simmering until the juice/gravy is thick.
Turn off the heat and spoon the beef stew into individual bowls.
Serve with bread and a green salad (optional).