Flemish Chicken Stew With 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.

CHEF JOHN'S BEEF AND BARLEY STEW

Steps:

• Season beef all over with kosher salt and black pepper.
• Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
• Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
• Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
• Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
• Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

SLOW-COOKER CHICKEN-BARLEY STEW

Steps:

• In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
• Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

GARLIC CHICKEN WITH BARLEY

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

FLEMISH CHICKEN STEW WITH BARLEY

Steps:

• Sprinkle the chicken pieces with 1/2 teaspoons of the salt and pepper.
• Set aside.
• Melt the butter in a large, heavy, flameproof casserole over low heat.
• Remove from the heat and add the leeks, carrots, celery, and onion, arranging them in a bed.
• Place the parsley and thyme sprigs on top; then add the chicken, arranging the pieces in a single layer.
• Sprinkle the cloves and nutmeg over all.
• Cover and cook over moderately low heat for 10 minutes.
• Add the chicken stock and simmer, covered, 30 to 35 minutes longer or until the chicken is tender.
• Remove from the heat and with a slotted spoon, transfer the chicken to a platter.
• Let cool.
• Strain the stock into a large saucepan or flameproof casserole, reserving the vegetables and discarding the parsley sprigs, thyme sprigs, and cloves.
• Skim any fat from the stock.
• When the chicken is cool enough to handle, remove and discard the skin and bones.
• Cut the chicken into bite-size pieces.
• Add the chicken and vegetables to the stock.
• At this point the chicken stew can be cooled to room temperature and stored.
• Refrigerate in the covered casserole for up to 3 days.
• Or freeze in a labeled, 1 gallon freezer bag or freezable container for up to 1 month at 0 degreesF.
• In a medium-size saucepan, bring the water to a boil.
• Add the barley and the remaining 1/2 teaspoons salt.
• Cover and cook for 40 to 45 minutes or until the barley is tender.
• Drain, recover, and keep warm.
• Bring the stock to a simmer over low heat.
• Meanwhile, in a small bowl, beat together the egg yolks, cream, and lemon juice with a fork.
• Gradually beat a ladleful of the simmering stock into the egg mixture.
• Then stir the mixture back into the casserole.
• Cook, uncovered, over low heat, stirring frequently, until slightly thickened-about 5 minutes.
• To serve, transfer the barley to a large soup tureen or casserole and spoon the chicken stew over it.
• Garnish with the minced parsley and the lemonn slices, if desired.
• Serve in soup plates and accompany with pumpernickel bread.
• Enjoy!

SOUTHWESTERN BEEF BARLEY STEW

Steps:

• In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; crumble beef; drain. , Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.