Well, winter is still dragging us along with it. Last week, Punxsutawney Phil predicted another 6 weeks of the cold stuff. <sigh>  Add two separate wintery storms are predicted for this week alone! While we are not in my favorite season, the cold weather gives me plenty of time to get those home projects that I avoided during the nice weather done. And it gives me lots of time to cook. Once spring starts arriving, you can bet I will be out in the yard enjoying the nicer weather! But, I am getting ahead of reality. It is still winter, still cold, still snowy. And we’re still eating comfort food, like this stew.

Beef & Barley Stew

Beef & Barley Stew (adapted from betterrecipes.com)  Serves: 6   Prep Time: 10 minutes, Cook Time: 1 hour, 35 miutes

Ingredients:

• 2 pounds beef stew cubes
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 teaspoon dried thyme
• 1 large carrot, diced (4 ounces)
• 2 cups sweet corn (drained if using canned corn)
• 1 tablespoon tomato paste
• 1 cup white wine
• 3 cups beef stock
• 1 bay leaf
• 1 teaspoon salt
• ½ cup barley, cooked

Directions:

Season the beef cubes with salt. Heat one tablespoon of the oil in a large pot over medium high heat and sear the meat on all sides. Remove the beef & juices from the pot and set it aside.

Brown the beef.

Heat the rest of the olive oil in the pan and add the carrot and corn. Cook them for 5 minutes.

Cook the carrots & the drained corn together.

Add the garlic and thyme and cook the mixture for another minute. Pour in the wine and broth, then add the tomato paste, bay leaf, and salt to the pot. Stir well to combine.

Add the broth & wine to the veggies.

Add the beef and any juices back into the pot. Bring the mixture to a boil, then cover, and simmer it for an hour. Meanwhile, cook the barley in water according to the package directions.

Cook the barley

Add the barley to the stew and cook it for another 10 minutes.

Add the barley into the stew after it has cooked for an hour.

Season with extra salt and pepper before serving, if desired.

This is a complete meal!

Stay warm!  ~Linda

Beef & Barley Stew (adapted from betterrecipes.com)  Serves: 6 Prep Time: 10 minutes, Cook Time: 1 hour, 35 miutes

Ingredients:

• 2 pounds beef stew cubes
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 teaspoon dried thyme
• 1 large carrot, diced (4 ounces)
• 2 cups sweet corn (drained if using canned corn)
• 1 tablespoon tomato paste
• 1 cup white wine
• 3 cups beef stock
• 1 bay leaf
• 1 teaspoon salt
• ½ cup barley, cooked

Directions:

Season the beef cubes with salt. Heat one tablespoon of the oil in a large pot over medium high heat and sear the meat on all sides. Remove the beef & juices from the pot and set it aside.

Heat the rest of the olive oil in the pan and add the carrot and corn. Cook them for 5 minutes. Add the garlic and thyme and cook the mixture for another minute. Pour in the wine and broth, then add the tomato paste, bay leaf, and salt to the pot. Stir well to combine. Add the beef and any juices back into the pot. Bring the mixture to a boil, then cover, and simmer it for an hour. Meanwhile, cook the barley in water according to the package directions. Add the barley to the stew and cook it for another 10 minutes. Season with extra salt and pepper before serving, if desired.