Recipes From A Farmer’s Table – Barley!

This is Simply Marvelous – Perfect for Autumn
From Robin W. L.

1 lb. beef stew meat – diced large
1 Cup onion – chopped
1 Tbsp. vegetable oil
2 Tbsp. tomato paste
4 – 14-1/2 oz. cans beef broth
1 – 14-1/2 oz. can diced tomatoes – undrained
1 Cup barley – rinsed
1/2 C. celery – chopped
8 oz. button mushrooms – sliced
4 garlic cloves – minced
1-1/2 tsp. dried oregano or basil
1/4 tsp. black pepper
Salt to taste
* Optional – Add diced potatoes and/or frozen mixed vegetables

In a large pot, heat oil, add meat and onion.  Turn meat to brown all 6 sides.  Add tomato paste, heat through.  Add 1/2 Cup broth.  Scrape up bits, and keep with meat.  Transfer meat to a crockpot, and add remaining broth, plus all other ingredients.  Cook on “low” 8-10 hours, or on “high” 4-5 hours.

From Robin W.L.

1 large onion – chopped
1/2 lb. mushrooms – sliced
5 Tbsp. butter
1 Cup pearl butter
2 Cups beef or chicken broth

Preheat oven to 350*.  Cook onion and mushrooms in butter until onion is wilted, and mushroom juices have cooked off.  Add barley, and brown lightly.  Pour this mixtures into a buttered casserole.  Pour 1 Cup of the stock over the barley, and cover.  Gently bring to a boil.

Bake the casserole, covered, 25-30 minutes.  Add the remaining stock.  Continue cooking, covered for 15 more minutes, or until the liquid is absorbed and barley is tender.

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