Beef & vegetable stew
Ingredients
- 1 lb Beef round select, semi trimmed,
- 2 cups Yellow onion diced
- 1 cup Celery diced
- 1 cup Plum Roma tomato, chopped, finely
- ½ cup Sweet potato cooked, diced
- ½ cup White potato diced, skin on
- ½ cup Mushrooms raw, slices, diced
- 1 cup Carrots chopped, finely
- 4 cloves Garlic, chopped
- 1 cup Kale raw, chopped
- 2 tsp Canola oil
- ¼ cup Barley uncooked,
- ¼ cup Red wine vinegar
- 1 tsp Balsamic vinegar
- 3 cup Low-sodium vegetable broth, or beef stock
- 1 tsp Sage ground,
- 1 tsp Thyme fresh, minced
- 1 tbsp Parsley fresh, minced
- 1 tbsp Oregano dried, leaves
- 1 tsp Rosemary dried, minced
- 1 dash Black pepper
Steps
- Heat grill or broiler (medium heat). Trim fat and gristle from steak. Grill or broil steak 12 to 14 minutes, turning once. Don’t overcook. Remove from heat and let rest while preparing vegetables.
- In a large stock pot, sauté vegetables in oil over medium-high heat until lightly brown, about 10 minutes. Add barley and cook an additional 5 minutes.
- Pat steak dry with paper towels. Cut into half-inch pieces and add to pot. Then add vinegars, stock, herbs and spices.
- Bring to a boil and simmer 1 hour, until barley is cooked and stew has thickened considerably.