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Beef Barley Stew

INGREDIENTS
1 pound Beef chuck, cut into 2” chunks
2 tbsp Duxbury Saltworks Autumn Blend
2 tbsp Olive oil
2 cups Sweet onion, chopped
2 cups Red petite red potatoes, quartered
2 cups Carrot, peeled and chopped
2 tbsp Garlic, peeled and crushed
4 cups Beef stock
4 cups Mushroom broth
1 cup Barley

 

INSTRUCTIONS
Heat 2 tbsp olive oil in a stock pot over medium-high heat, then add beef chunks and cook for 10 minutes, turning every 3-4 minutes until beef is browned on all sides. Add onion, potatoes, carrot and garlic and continue cooking for 10 minutes stirring every 3-4 minutes. Add beef stock, mushroom broth, barley, increase heat to high, bring to a boil, then cover, reduce to medium-low and let simmer for 45 minutes.