Vegetable Beef & Barley Stew
Here is a hearty meal that is certain to satisfy. Serve with a fresh salad and, from another Dutch oven, freshly baked bread or dinner rolls for a well-balanced Dutch oven dinner.
Ingredients:
2 lbs Beef sirloin tips
1 meduim onion, diced
1 medium tomato, diced
6 medium potatoes, quartered
6 carrots, cut into 1" pieces
2 cups frozen peas
8 oz mushrooms, sliced
1/4 cup barley
3 Cups, Beef broth
2 tbs Worcestershire sauce
4 tbs olive oil
3 cloves garlic, minced
2 bay leaves
1 tsp thyme
Salt & pepper to taste
Directions:
Cut your beef tips into 1" cubes and toss them into the cornstarch that has been seasoned with salt and pepper. Heat 4 tbs of olive oil in a 12" (6 qt) Dutch oven and saute' beef and onions until beef is lightly browned. Mix in the potatoes, carrots, barley, garlic and spices and cook for two minutes. Add 3 cups of beef broth, cover your Dutch oven and cook at 300° F. After 90 minutes add additional beef broth if stew is too dry then stir in the Tomato, peas and mushrooms. Re-cover your Dutch oven and cook for another hour or until vegetables are tender.
Use 20 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 6 lit briquettes on top and 14 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Serves 4 to 6