This recipe brings back childhood memories of one autumn evening when we had this meal for dinner. It was late autumn, and I had been outside playing with a friend from school all afternoon. The sun was setting earlier in the evening. It was chilly and the smell of autumn was in the air. I love that time of year, and I love this recipe. It’s very hearty and tasty.
- 1/2 lb stew meat
- 1/2 small-medium onion
- 2 cloves garlic
- 3/4 cups pearl barley
- 1/4 lb carrots
- 1 large potato
- 1 14 oz can diced tomatoes (undrained)
- 4 cups beef broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon thyme
- 3/4 teaspoon rosemary
- slice meat into small bite sized strips
- mince onion
- mince garlic
- peel and dice potatoes into small cubes
- peel and dice carrots into small pieces
Sautee onion, garlic, and stew meat in stew pot until meat is browned. Add beef broth, tomatoes (with water), salt, pepper, rosemary, thyme. Bring to a boil. Add barley. Turn heat down to medium and cover. Simmer, stirring frequently (every few minutes) for 20 minutes. Add potatoes and carrots (and more broth if needed). Simmer for about 30 more minutes, until potatoes and carrots are soft.
Serve with a crusty artisan whole grain bread.