2-lbs beef stew (or tender choice of beef cut into bite size chunks)
3-4 celery stalks, sliced
1 bag mini carrots
2 onions, cut into large chunks
2 potatoes, cut into chunks
1 (32 oz) can or box of beef stock
1 (32 oz) can or box of chicken stock
2-3 T dried dill weed
1 T dried thyme
1/2 t - 1 T garlic powder (to taste)
1 bay leaf
1 t celery salt
salt & pepper to taste
Sprinkle beef chunks with about 1 t of flour or cornstarch. (This will thicken the broth a little, but not make it gravy like!)
In large stockpot, add a little evoo and brown the meat.
Add celery, carrots, and onions to begin cooking process and saute for about 10-15 minutes.
Add potatoes and continue cooking for about 5 minutes. Season with salt, pepper, celery salt, bay leaf and garlic powder.
Add beef broth and bring to a boil.
Add barley and 1/2 of the chicken stock.
Add thyme and 1/2 of the dill weed.
Cover and simmer 35-40 minutes until barley is cooked.
Keep an eye on the liquid and add remaining chicken broth if needed.
Add remaining dill.
Adjust the seasonings to your taste. I usually add more dill and thyme. This is always better the longer it sits!
(Cook's note: I had this in a restaurant years ago and came home to recreate it because I liked it so much. This became my signature beef stew dish instead of traditional beef stew. Always do a taste test when the stew is done and cooled. As with most soups or stews, this is always better the next day after it has sit and cooled. You may need to add more broth if it is too thick to your liking. This can also be made in the crockpot. I recommend browning the meat and kick start the carrots, onion and celery by sauteing them as this recipe starts out. )
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