Barley Vegan Beef Stew Recipes

VEGAN "BEEF" AND BARLEY LOBSCOUSE STEW

Steps:

• Start by cooking your pearl barley. Place the barley in a small saucepan with the bouillon powder and cover with boiling water. Place over a medium heat and bring to the boil. Reduce to a simmer until barley is swollen and tender (around 10 minutes). While the barley is cooking, rehydrate the beef strips.
• Place the beef strips in a large mug or a bowl. Cover with boiling water, top with a lid or small plate and leave to hydrate for 10 minutes. Once hydrated, pour through a sieve, discard the soaking water and, with a spoon, squeeze out most of the excess water in the beef. Set aside.
• In a large saucepan or cast-iron dutch oven over medium heat, place the oil, followed by the onion and the shallots. Sautee for a few minutes before adding the garlic. Continue to cook for a further minute or so, being careful not to burn the garlic. Add the rehydrated beef strips followed immediately by the soy sauce and fry for another few minutes, stirring constantly.
• Add the celery, carrots and potatoes and stir well to combine. Follow with the red wine then stir and allow some of the liquid to cook off. Follow with all the remaining ingredients apart from the corn flour and the fresh herb sprigs. Bring everything to a boil then reduce to a simmer and cover with a lid. Allow the stew to simmer for approximately 15 minutes, stirring occasionally. After 15 minutes, test a potato by pricking with a fork. If it slides in easily then everything's cooked, if not, give it another 5 minutes with the lid on.
• Once all the vegetables are cooked, place the cornflour in a small bowl and whisk in 3 tbsp cool water until you have a smooth white liquid. Pour the liquid into the stew and stir well. The sauce will thicken very quickly so just keep stirring until it's almost perfect then turn off the heat. The sauce should be glossy and coat all of the vegetables nicely. Once the pearl barley is cooked, drain it, rinse it and add it to the stew. Give everything a good stir to combine then top with a few sprigs of fresh herbs. I serve mine with some red cabbage sauerkraut.

BARLEY VEGAN BEEF STEW RECIPE

Steps:

• Preheat a heavy bottom stock pot over medium heat. Add a splash of water or veggie stock and sautee the onion with a pinch of salt until translucent. Add the carrot and celery and cook a few more minutes until they begin to soften. (Add more liquid if needed to create more steam).
• Add the garlic and give everything a good stir until the garlic is fragrant. Sir in the smoked paprika, chili powder, bay leaves and rosemary.
• Add the beefy TVP or soy curls, barley, crushed tomatoes, veggie stock and nutritional yeast then bring everything to a simmer. Cook on medium low heat for 45 minutes to one hour until the barley is cooked through and the TVP has reached your desired tenderness.
• Taste and adjust seasoning with salt and pepper and the heat level with more chili powder or chili flakes. Stir in the fresh parsley and serve hot with crusty bread. (If you want to indulge with a drizzle of olive oil feel free to do so at this point, omit for Whole Food Plant Based and Plantricious diets).

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.

BEEF BARLEY STEW

Steps:

• Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
• In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
• Add onion and garlic to skillet beef drippings and cook until onion is translucent.
• In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
• Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.