Beef and Barley Stew
INGREDIENTS
2 Tbsp. olive oil*
1 container mirepoix mix from Trader Joe’s (if you are not able to obtain this mix, use ½ yellow onion, chopped, 3 carrots, chopped, and 3 stalks of celery, chopped)
2 Tbsp. finely chopped fresh garlic*
2 Tbsp. tomato paste*
4 cups unsalted chicken stock*, divided
1 ½ lbs. lean beef stew meat
2 (14.5-oz.) cans unsalted fire-roasted diced tomatoes*, undrained
1 tsp. kosher salt*
1 tsp. black pepper*
½ cup uncooked pearl barley
4 cups chopped kale
1 loaf crusty bread
DIRECTIONS
Heat oil in a large skillet over medium-high. Add vegetable blend to skillet; cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Add garlic and tomato paste to skillet; cook, stirring occasionally, until well combined, 1 to 2 minutes. Add 1 cup stock and bring to a boil. Transfer to a 5-to-6-quart slow cooker.
Stir in beef, tomatoes, salt, pepper, and remaining 3 cups stock. Cover and cook on low until beef is very tender, about 8 hours.
Stir in barley and increase heat to high. Cover and cook until the barley is tender, about 1 ½ hours. Stir in kale; cover and cook on high until kale wilts, about 10 minutes. Serve with crusty bread to dip. Enjoy!
Wine Pairing
Cabernet Sauvignon, Syrah, Pinot Noir
Kid Version
Hopefully your kids will like this stew, but, if not, I would suggest serving them a boxed soup you know they enjoy, with bread to dip of course!
*Recipe adapted from Cooking Light Magazine Fall 2020
