Dinner this week - Homemade Beef and Barley stew

Now that it is finally beginning to cool off, it is soup and stew season. I love making soups because I can eat them for dinner or lunch, at home or at the office. The added benefit with this particular soup, however, is the fact that the longer it sits, the better it tastes. Although I have made it before, this is the first time I have intentionally sat down and recorded exactly how I like to make it.

So, without further ado, I present my favorite Beef and Barley Stew.

We begin with the beef. I did a little preliminary research, and I discovered that chuck roast was recommended and it worked pretty well for this stew. I got about two pounds (yes, I used it all) which I set out on a plate and lightly seasoned with salt and pepper. Next, you sear the beef. I have to admit, this is a relatively new process to me, so I may have done it...my own way. What worked for me was to heat about a tablespoon of oil on the stove in the pan I wanted to use for the soup, and to place the beef inside with the pieces well spaced so that they could be seared effectively. I recommend using tongs for this because the oil gets very hot and splatters. Cook for a few minutes on each side until the beef gets nice and crusty on the outside. With two pounds I ended up doing three batches this way. Once done, the beef goes on a new plate and in goes about two tablespoons of balsamic vinegar. I never realized this, but the vinegar is almost essential to getting the stuff off the bottom of the pan. After that, I threw in about one full onion chopped up into inch-sized pieces and a couple diced cloves of garlic and let them cook for about ten minutes (or until the onions were cooked). How much onion and garlic you want to use is totally up to you, but this seemed about right for the amount of beef I had.

Now that the hard part is done, in goes the liquid: two-three cups of broth (beef is best, but I had chicken), two cups of wine (I used a Merlot this time, but I think I will use Malbec next time), and two (or so) cups of water. I also threw in some spices, basically a few bay leaves, oregano, basil, etc., whatever you think might add a little good flavor to the stew, but not so much that everything else gets overshadowed. Bring to a boil and then put in the oven at around 325 to braise. Braising is a new and slightly unknown thing to me, and I learned that it means to cook something in liquid in the oven in a closed-lid pot for a very-long-time. This time, I left it in there for 2 or 2 1/2 hours. next I added the other veggies: four carrots, three potatoes (two next time), and about a cup of celery (also a little much). I also added a cup of barley to round off what was already turning out to be a hearty stew. Cooking on medium heat, the barley and veggies took about forty-five minutes (after a little discussion, it was decided that the celery and barley should go in fifteen minutes before the carrots and potatoes).

Of course, what is beef stew without a good loaf of French Bread?

The recipe for the French bread came from the "More with Less" cookbook that Mom gave me when I was in college; this tried and true recipe has not failed me yet. I started the bread before the soup and managed to get it all done around the same time. Without a proper French bread loaf pan, however, the bread was not nearly as crisp as it could have been but it was still really good.





Last, I made brownies. Again, this is the recipe I have always used for brownies and comes straight out of mom's kitchen.

Even though this is a pretty hand's-on recipe, it is worth the time it takes to put together and sometimes is even better the next day. Enjoy!