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Beef Barley, mushroom stew (10/22/2010)

Beef, Barley, Mushroom Stew

6 slices bacon, diced
¾ stick butter or margarine
3 lbs. beef stew meat
4 tablespoons flour
½ tsp. salt
½ tsp. pepper
8 oz. sliced mushrooms
3 stalks celery, sliced
1 medium onion, chopped
6 cups beef broth
1 bay leaf
1 tsp. thyme
1 tsp. basil
2/3 cup pearled barley
2 medium potatoes, diced
1 14.5 oz. can diced tomatoes
1 small package frozen peas and carrots


In a large pot, over medium-low heat, add diced bacon and cook until almost crisp.
Toss beef stew meat with flour, ½ tsp. salt, and ½ tsp. pepper. Add to bacon. Add butter or margarine; add mushrooms, celery, and onion. Cook over medium-low heat, stirring frequently, until beef is browned and vegetables are tender. Add beef broth, bay leaf, thyme and basil. Cover and simmer over medium-low heat 45 minutes. Add barley. Cover and simmer 25 minutes. Add potatoes and diced tomatoes. Cover and simmer another 25 minutes, or until potatoes are tender. Add frozen vegetables. Stir. Cover and simmer another 15 minutes, or until frozen vegetables are tender. Serve with crusty bread and salad.


You can also make this in the crock pot. Follow instructions up until you add barley. Then transfer all to a large crock pot. Simply add the remaining ingredients, cover and cook on low 6-8 hours.


This week's recommended wine from Van's Liquor Store in East Dubuque-Simi Cabernet, 750ml bottle, $15.99 through 10-24-2010.


Beef Stew meat is $3.99 lb. at Cremer's Grocery on Rhomberg Avenue.


Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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