Our New England winter is hanging on much longer than we would like, but I have lots of comfort food recipes to share and this one is in the crock-pot right now. It’s a hearty stew that will warm you to your toes! Even though this is a beef dish, I used chicken stock and white wine. It may sound counter intuitive but it happened to be what I had on hand. The end result was delicious! Go ahead and substitute beef stock, vegetable stock, red wine, whatever you like.
- 1 lb. stew beef
- 1/4 cup flour
- olive oil
- 3 carrots
- 1 parsnip
- 1 onion
- 2 garlic cloves
- 1 lb. marble potatoes
- 1/2 cup barley, rinsed
- 2 cups stock (chicken, beef, or vegetable)
- 1 cup wine (red or white, use what you have)
- salt and pepper
Heat a large skillet with olive oil and cook the onions, carrots and parsnips. Add to the bottom of the crock-pot.
Cut the stew beef into 1″ cubes. Place in a plastic bag with the flour and shake to coat. In the same skillet, brown the beef on all sides in olive oil, and season with salt and pepper.
Add to the crock-pot along with the barley.
Remove the skillet from the heat and deglaze the pan with 1/2 cup wine, scraping up all of the caramelized bits.
Pour it over the vegetables. Add 2 minced garlic cloves, the potatoes, 2 cups of stock and another 1/2 cup of wine.
Cover and cook on low for 8-9 hours. Stir every hour. As the barley cooks it will absorb and thicken the liquid.
What a beautiful presentation. Garnish with Italian parsley and serve with wine and crusty bread to soak up the sauce.
The Extruded Noodle ©