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    January 22, 2016

    Beef Barley Stew

    Beef Barley Stew

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    Beef Barley Stew
    Serves 6
    Prep time 10 minutes
    Cook time 1 hour
    Total time 1 hours, 10 minutes
    Meal type Soup
    Beef barley stew with mushrooms and spinach is comfort food at its finest. Super easy to make -- takes about 45 minutes for the barley to get tender. The spinach is a refreshing addition. Drizzle with balsamic for a nice burst of flavor!

    Ingredients

    • 1 Pound flank steak (trimmed of excess fat and cut into bite-sized cubes)
    • 2 Tablespoons olive oil
    • 1 Medium onion (finely chopped)
    • 2 Cloves garlic (minced)
    • 2 Cups sliced mushrooms
    • 2 Cups sliced carrots
    • 4 Cups beef broth
    • 1-2 Cups water
    • 1 Cup pearl barley
    • 2 bay leaves
    • salt and pepper to taste
    • 3 Cups fresh spinach, chopped
    • balsamic vinegar (to drizzle on top just prior to serving)

    Note

    I prefer to use flank steak when I make beef barley stew, but you could also use beef chuck cut into bite-sized cubes.

    Directions

    Step 1
    In a large pot, heat oil over medium-high heat.
    Quickly brown steak -- this will take a couple minutes.
    Add onions, garlic, mushrooms and carrots.
    Saute until onions are tender (about 4 minutes).
    Add beef broth, water, barley and bay leaves.
    Bring to a boil then reduce heat and allow to simmer until barley is tender (about 45 minutes).
    Remove bay leaves and discard.
    Step 2
    Either stir spinach into stew just before serving or allow everyone to add to their own bowl at the table.
    Ladle into bowls and drizzle with balsamic vinegar.

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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