Best 2 Sunnys Beef And Barley Stew With Crusty Pepper Bread Recipes

Introducing a hearty and comforting dish that will warm you up on a chilly day – Sunny's Beef and Barley Stew with Crusty Pepper Bread. This classic beef stew recipe is packed with succulent beef, tender barley, and an array of flavorful vegetables, all simmered in a rich and aromatic broth. The perfect accompaniment to this stew is the Crusty Pepper Bread, featuring a crispy crust and a soft, savory interior. It's the perfect bread to soak up every drop of that delicious stew. In addition to the main recipe, this article also includes a collection of delightful recipes to complete your meal. You'll find recipes for a refreshing Cucumber Salad with Dill and Lemon, a creamy and tangy Sour Cream and Chive Dressing, and a decadent Chocolate Truffle Cake for a sweet ending.

Let's cook with our recipes!

SUNNY'S EASY RED-EYE BEEF STEW

Sunny's Easy Red-Eye Beef Stew image

Provided by Sunny Anderson

Categories main-dish

Time 5h40m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 pounds top round beef, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound ground beef
1 jalapeno, halved
1/4 cup all-purpose flour
1 cup frozen chopped onions
1 teaspoon Hungarian hot paprika
6 to 8 leaves fresh sage
4 cloves garlic, halved
2 cups beef stock
1 1/2 cups strong brewed coffee
8 ounces red bliss potatoes
8 ounces baby carrots
8 cups cooked white rice, for serving
1/4 cup chopped fresh curly parsley, for sprinkling

Steps:

Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.

CHEF JOHN'S BEEF AND BARLEY STEW

Chef John's Beef and Barley Stew image

This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h45m

Yield 4

Number Of Ingredients 14

Ingredients

2 thick slices beef shank
kosher salt and ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, or more as needed
⅔ cup diced celery
⅔ cup diced carrots
1 bay leaf
¼ teaspoon dried rosemary
½ cup pearl barley
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon freshly grated raw horseradish, or to taste

Steps:

Season beef all over with kosher salt and black pepper.
Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g

Tips:

For a richer flavor, use beef broth instead of water.
If you don't have pearl barley, you can use another type of barley, such as hulled barley or barley flakes. Just adjust the cooking time accordingly.
To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the stew, reheat it over medium heat until warmed through. You can also add some fresh chopped parsley or cilantro for garnish.

Conclusion:

Sunny's Beef and Barley Stew with Crusty Pepper Bread is a hearty and flavorful stew that's perfect for a cold winter day. The beef is tender and juicy, the barley is chewy and filling, and the vegetables are cooked to perfection. The crusty pepper bread is the perfect accompaniment to the stew, and it soaks up all the delicious broth. This stew is sure to become a family favorite.