Sunny's Beef and Barley Stew with Crusty Pepper Bread

Name: Sunny's Beef and Barley Stew with Crusty Pepper Bread
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters baby-cut carrots, sliced into 1/4-inch discs; 1 slice Half a French baguette, cut diagonally into 1-inch; 1 or 2 bay leaves; 946 milliliters beef broth; 907 grams USDA choice beef chuck, cut into 1-inch cubes; 1 Tbsp butter; 1 stalk celery, trimmed and chopped; 6 servings Crusty Pepper Bread, for serving; 1 teaspoons dried thyme; 473 milliliters dry red wine, such as shiraz; 6 servings Salt and coarsely ground black pepper; 1 teaspoons Hungarian paprika; 1 Tbsp olive oil; 6 Tbsps olive oil; 118 milliliters chopped onions; 6 servings Chopped parsley, for garnish; 1 parsnip, peeled and chopped; 237 milliliters pearled barley; 6 servings Salt and freshly ground black pepper

You can never have too many main course recipes, so give Sunny's Beef and Barley Stew with Crusty Pepper Bread a try. One serving contains 678 calories, 36g of protein, and 37g of fat. This recipe serves 6. It is perfect for Autumn. Head to the store and pick up baby-cut carrots, half a baguette, pearled barley, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 5 minutes.

Instructions

Preheat the oven to 275 degrees F.

Equipment you will use

Oven

Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.

Equipment you will use

Baking Paper

Dutch Oven

In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper.

Ingredients you will need

Salt And Pepper

Beef

Olive Oil

Carrot

Paprika

Parsnip

Butter

Celery

Onion

Pepper

Thyme

Salt

Equipment you will use

Slotted Spoon

Dutch Oven

Frying Pan

Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.

Ingredients you will need

Bay Leaves

Beef Broth

Beef Cubes

Wine

Equipment you will use

Baking Paper

Wooden Spoon

Oven

Frying Pan

Pot

At the 2 hour mark, remove the parchment, taste, and season with salt, if needed.

Ingredients you will need

Salt

Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes.

Ingredients you will need

Barley