SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD
Provided by Sunny Anderson
Time 3h5m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 275 degrees F.
- Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
- In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
- At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
- Preheat the oven to 350 degrees F.
- Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.
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Thandeka Muzi
[email protected]This stew is so hearty and comforting. It's the perfect meal for a cold winter day.
Aminat Omotola
[email protected]I'm not a big fan of beef, but I loved this stew! The barley and vegetables were so flavorful.
Gregory Papier
[email protected]This stew is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Zoe Laxten
[email protected]This stew is so easy to make and it's always delicious. I love that I can just throw all the ingredients in my slow cooker and let it do the work.
Bright courage
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
SOCCER FEVER
[email protected]I'm not sure what I did wrong, but my stew turned out really bland. I think I might have forgotten to add the salt.
Stevie Madwell
[email protected]This stew is so hearty and filling! It's perfect for a cold winter night.
Nidal Sabbah
[email protected]I made this stew in my slow cooker and it was so easy! I just threw all the ingredients in and let it cook all day.
Waqar Farooq
[email protected]I followed the recipe exactly and the stew turned out perfectly! I would definitely recommend this recipe to others.
Joy Njoroge
[email protected]This stew was a bit too salty for my taste, but overall it was still good.
Wafa Khan
[email protected]I'm not a big fan of barley, but I loved this stew! The beef was so tender and the flavors were amazing.
Master Ryo Sakurai
[email protected]This is the best beef and barley stew I've ever had! The crusty pepper bread is the perfect accompaniment.
mdgm mdgm
[email protected]I made this stew for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Sunny 638
[email protected]This beef and barley stew was a hit with my family! The flavors were rich and complex, and the beef was so tender. I will definitely be making this again.