Beef, Barley and Cabbage Stew

Once fall hits, I LOVE making this stew and I make it all through winter and even spring. It is hearty, filling, nourishing and delicious! I love adding the barley because it adds flavor and also absorbs a lot of the liquid making it less soupy and more stewy. If you want to leave out the barley, to make it gluten free, I like to make a side of polenta or mashed potato and serve the stew on top. By cooking the stew for so long, the red pepper dissolves and gives a lovely sweetness, which I love! Garnish with parsley and enjoy!

TIP: Beef stew tastes even BETTER the next day! The flavors meld together, the barley absorbs more liquid and the flavors intensify! If you are not adding barley, feel free to reduce amount of liquid but if you want it as a soup, feel free to increase the amount of liquid. Also feel free to add any veggies you like. I have not included potato on here. Personally when I add potato, I do not add the cabbage and make a traditional stew instead. You can also add peas or any of your other favorite veggies!

Ingredients

1 pound beef stewing meat, trimmed and cut into inch cubes

5 tablespoons vegetable oil

1 large onion (chopped)

3 sticks celery (2 whole and 1 chopped thinly)

5 medium carrots (2 whole and 3 chopped)

1 red pepper (roughly chopped)

2 bay leaves

1/2 medium cabbage (shredded or chopped thinly)

4 cups beef broth

2 cups water

1/2 cup barley

1 tbsp soy sauce

1 tbsp worcestershire sauce

1 tbsp dijon mustard

Salt and Pepper

Parsley to garnish

 

Sides:

Mashed potato

Polenta (grits)

Rustic country bread

 

Directions:

Add the oil to the dutch oven and heat over medium high heat

Slice the onion roughly and add to a dutch oven. Add some salt to draw out the liquid and prevent burning and stir until onion is soft and translucent.

Add the beef to the pot and give it a nice sear on all sides. Add a tsp of salt and 1 tsp pepper to season the beef.

Add the water and beef stock and deglaze the bottom of the pot.

Add 2 sticks celery, 2 whole carrots, and 1 red pepper to the pot

Add bay leaves and 1 tsp salt and 1 tsp pepper, cover, lower heat and let simmer for 2-3 hours

After 2-3 hours once you feel that the beef is beginning to soften, remove the whole carrots and whole celery and discard.

Add the chopped celery and carrot, soy sauce, dijon mustard, worcestershire sauce, cabbage and cover the pot to simmer for another hour.

After an hour, mix the stew well and add barley and cook for another 10 minutes.

Switch off the stew and let sit for at least 20 minutes to half an hour to let flavors meld together.

Add chopped parsley and serve with a side of bread, mashed potato or polenta. Feel free to garnish with more parsley.

Enjoy!