Tuesday, May 11, 2010

Slow Cooker Beef and Barley Stew

Beef and Barley Stew is not something I would ordinarily prepare this time of year, but there are extenuating circumstances.

A cold front passed through here over the weekend and our spring temperatures took a dive.

A warm and comforting stew sounded so good.

And barley happens to be on the list of good foods to eat for one who suffers from Damp.

Not dripping wet damp, Traditional Chinese Medicine Damp.

Nobody wants Damp. I don't want Damp, but I have it.

And also, after weeks of being a stranger in my own kitchen, I just had to know.

So I threw the following ingredients into the slow cooker to create Beef and Barley Stew -- just what the keeper of ancient Chinese secrets ordered.

Fast and easy. Comforting. Delicious!

Damp-Be-Gone Beef and Barley Stew.

Now I know I've still got it!

It being the ability to create something good to eat from my own kitchen.

Oh, yeah, and Damp. But with a little barley magic, I won't have it much longer.

Stay tuned for more amazing revelations.

1 lb. beef stew meat, cut into small cubes
1/4 c. all-purpose flour
1 tsp. seasoned salt
1 tbsp. olive oil
1 pkg. frozen diced carrots, celery and onions
1 tsp. minced garlic
1 cup barley, rinsed
1 pkg. brown gravy mix
4-6 cups water or beef broth
salt and pepper

Toss cubes of stew meat with flour and seasoned salt to coat. Heat olive oil in a skillet and brown beef cubes. Place frozen diced vegetables in a slow cooker with garlic and rinsed barley. Sprinkle brown gravy mix over vegetables. Add browned beef cubes and water and stir to blend. Cover and cook on high for 4 hours. Taste for seasoning; add salt and pepper to taste. Continue to cook on medium, if meat and barley need more time to be tender.

1 comment:

Kalyn Denny said...

It's been super cold here too, so this looks good to me.