Mmm, the stew is fabulous. Strangely enough, I put in a quart of tomato juice and you can't tell at all.
Barley Beef Stew (so I remember this for next time; I will definitely make this again.)
1 lb. beef stew meat, cooked (see below)
3 large carrots, peeled and chopped
3 large potatoes, peeled and chopped
2 cups fresh or frozen peas
1 cup pearl barley (not quick-cooking)
6 cups water
1 quart tomato juice (I used frozen, from the garden)
chopped garlic to taste and/or dried garlic to taste
seasoned salt to taste
oregano to taste
thyme to taste
any other herb you think might taste good to taste. ;)
Directions:
Cook stew meat in hot cast iron skillet with some of the garlic mixed in. I cooked it in olive oil with a dried garlic mix. When meat is done, scrape everything into a 6-8qt. soup pot. (This will make your gravy, and is the reason why this soup has no beef broth in it.) Add 6 cups water and 1 qt. tomato juice. Add other ingredients as listed. Add herbs last, to taste or smell, depending.
Cook for about four hours, covered, stirring every twenty minutes or so. After about two and a half hours, cock the lid a bit to let out steam and allow the stew to thicken. When it's thick enough, place the cover on correctly again and simmer for another hour or so, or until you're ready to eat. Probably serves 6-8. I'm expecting it to last all week long for lunches/supper.
No pics of the stew just yet (I took one, but haven't uploaded it yet.) But here's some yarn instead. I started plying this on Sofia, but ran out of room and had to do the rest on a spindle. It was slow going, but the spindle performed well (I bought it for plying, after all.)
Barley Beef Stew (so I remember this for next time; I will definitely make this again.)
1 lb. beef stew meat, cooked (see below)
3 large carrots, peeled and chopped
3 large potatoes, peeled and chopped
2 cups fresh or frozen peas
1 cup pearl barley (not quick-cooking)
6 cups water
1 quart tomato juice (I used frozen, from the garden)
chopped garlic to taste and/or dried garlic to taste
seasoned salt to taste
oregano to taste
thyme to taste
any other herb you think might taste good to taste. ;)
Directions:
Cook stew meat in hot cast iron skillet with some of the garlic mixed in. I cooked it in olive oil with a dried garlic mix. When meat is done, scrape everything into a 6-8qt. soup pot. (This will make your gravy, and is the reason why this soup has no beef broth in it.) Add 6 cups water and 1 qt. tomato juice. Add other ingredients as listed. Add herbs last, to taste or smell, depending.
Cook for about four hours, covered, stirring every twenty minutes or so. After about two and a half hours, cock the lid a bit to let out steam and allow the stew to thicken. When it's thick enough, place the cover on correctly again and simmer for another hour or so, or until you're ready to eat. Probably serves 6-8. I'm expecting it to last all week long for lunches/supper.
Comments
Beautiful stew, too. :)