Stew With Herbs And Barley Recipes

BARLEY BEEF STEW

Steps:

• Season beef with salt and black pepper; coat with flour, shaking off excess.
• Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
• Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

HERBED BEEF STEW

Steps:

• In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

VEAL OR CHICKEN STEW WITH HERBS & BARLEY

Steps:

• Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
• Add the barley, water, vinegar, bay leaves and seasoning.
• Bring the pot to the boil, cover it and simmer gently for 1 to 1 ½ hours or until the meat is really tender and ready to fall from the bone.
• Add the sage and continue to cook for several minutes.
• Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.

STEW WITH HERBS AND BARLEY

Steps:

• Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
• Add the barley, water, vinegar, bay leaves and seasoning. Bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone.
• Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls.

CHICKEN STEW WITH BEANS AND BARLEY

Steps:

• Soak barley in a bowl of water for 20 minutes. Drain and discard water.
• Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
• Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
• Reduce heat to low and cover. Simmer for about 35 minutes.
• Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.

MEDIEVAL RABBIT, VEAL, OR CHICKEN STEW WITH HERBS AND BARLEY

Steps:

• Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
• Add the barley, water, vinegar, bay leaves and seasoning.
• Bring the pot to the boil.
• Cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
• Add the sage and continue to cook for several minutes.
• Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.
• (We served them on bread trenchers at our feast.).

TRADITIONAL IRISH STEW WITH PEARL BARLEY

Steps:

• Start off by trimming and cutting away excess fat off the meat.
• Pat the pieces dry and in a bowl toss them with flour.
• In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
• In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
• Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
• Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
• Increase the heat and bring it to a simmering point.
• Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
• After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
• Carefully stir in 2 tbsp of chopped parsley and take it off heat.
• Garnish with the remaining 1 tbsp of chopped parsley and serve!