Beef & Barley Stew

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2 lbs. Lepp’s beef stew meat
3 tablespoons vegetable oil
Salt & pepper
2 medium onions, chopped
1 large carrot, sliced into ½ inch rounds (don’t bother peeling the carrot as then you lose all that good fiber, just give it a good wash!)
2 celery stalks, sliced ½ inch pieces
8 to 10 garlic cloves, peeled and chopped into a few smaller pieces
3 tablespoons Lepp’s Apple Cider

8 medium mushrooms, quartered
2 to 3 tbsp chopped fresh rosemary
2 bay leaves
2 teaspoons Major brand beef paste
½ cup pearl barley
1 – 798 ml. diced tomatoes
2 cups Lepp’s Apple Cider

  1. Preheat a large Dutch oven pan over medium heat. When dry pan is hot, add 2 Tbsp. of oil and heat.  Season beef with salt and pepper and add to the hot pan. Brown each piece of meat without crowding the pan – you may have to brown the beef in 2 or 3 batches. When each batch of meat is browned transfer to a plate.  
  2. Add another tablespoon of oil to the pan over medium heat and add the onions, carrot, celery, garlic and the 3 tablespoons of apple cider, sitting until vegetables have softened, about 4-5 minutes.  Then add the mushrooms, rosemary, bay leaves, beef paste, barley, tomatoes (with juice) and the apple cider, bring to a boil.  Return browned meat to the pan, adding any juices that accumulated in the plate.
  3. Cover and cook for 2-3 hours at 325 degrees, until meat is tender and barley is softened.  
  4. Remove and discard the bay leaves and season to taste with salt and pepper before serving.