Beef Barley And Sweet Potato Stew Recipes

BEEF BARLEY STEW

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

SWEET POTATO BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

BEEF AND BARLEY STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

BEEF, BARLEY, AND SWEET POTATO STEW

Steps:

• Heat oil in a Dutch oven or large saucepan on medium-high. Add meat and sprinkle with flour, stirring well to coat. Cook until beef is no longer pink. Stir in onions and celery and sauté for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 1½ hours.
• Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50-60 minutes or until vegetables are tender.
• Stir in tomatoes and peas. Reheat and simmer for 10-15 minutes. Season to taste with salt and pepper.

HEARTY BEEF & SWEET POTATO STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

SWEET POTATO BEEF BARLEY SOUP

Steps:

• Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree.
• While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper.
• Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking.
• Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually) until barley is al dente and meat is cooked through.
• Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste.
• Serve with fresh bread and butter.
• ***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon) but will loosen up as it warms up.***.