Hi, I’m Michael. Nicholas’s boyfriend. I have to admit that as a home cook I was quite intimidated to date a professional chef. But I guess my food lives up to Nicholas’s standards because he really appreciates it when I cook. Today in Boston it’s freezing outside and what’s better than a slow cooked warm hardy meal. Nicholas doesn’t really get exicted for soup, it has no substance, but I’m a big soup fan. So a stew it is. My beef barley stew is a healthy mix of vegetables and chuck beef.
- 2.5 lbs stew chuck beef
- 1 cup diced carrots (10 – 12 baby carrots or 3 – 5 regular carrots)
- 1 cup diced celery (6 – 8 stalks of celery)
- 1 cup diced mushrooms (about 1 pack)
- 1.5 cups diced onion (2 medium to large onions)
- 4 cloves of garlic, fine dice.
- 3 – 4 small sprigs of fresh thyme
- 1 small sprig of fresh rosemary
- 1 – 1.5 cups pearl barley (depends on how much you want)
- 42 – 48oz (4 – 6 cups) low sodium beef stock
- 1 teaspoon soy sauce (Pref low sodium soy if you have it)
- 1 teaspoon worchester sauce
- 1 Box onion soup mix (2 packets – I used Lipton Onion)
- 12oz lager or ale (I used local brew, Shipyard from Portland Maine)
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 cup flour
- 2 – 4 tablespoons vegetable oil
I like to use up things I have in my fridge, so every recipe I do often is unique for that day. Remember to BYOC or Be Your Own Chef. If you don’t have fresh herbs, used dry or just leave them out. Don’t want to use beer, substitute with more stock. Adjust the salt and pepper to your tastes.
Step 3: Put the flour, 1/2 the salt, 1/2 the pepper on a plate or bowl and mix with your fingers. Then dredge the meat in the flour. You’ll probably have to do this in stages or you’ll get flour everywhere. Shake off the flour from the meat and place aside on another clean plate.
Step 4: Put the vegetable oil in a large stock pot and turn the heat to medium high. I used a heavy duty 8 quart All-Clad stock pot to help with even heating and reduce splattering. When the oil starts to ripple, test with a piece of floured meat. If it starts to sizzle, it’s show time. Cook the meat in batches so you don’t crowd the pan. You want to brown the meat, not steam it. Place the browned meat aside on a plate until you’ve finished all the meat.
Step 5: Turn off the heat. Notice all the brown crispy bits on the bottom of the pan? That’s the good stuff! CAREFULLY pour off the excess oil to a heat proof bowl. Then pour in the beer (and enjoy a nice beer facial… jk, don’t get burned by the steam!) and pour in stock. Turn the heat back on to medium. Using a wooden spoon, scrap the browned bits off the bottom of the pan until the pan is essentially clean. Add in the worchester sauce and soy sauce. Take off heat.
Step 6: In a 5+ quart slow cooker set to 6 – 10 hours depending on your time period (I did 6 hours to make dinner time), add the vegetables, meat, barley, herbs, and onion soup mix. Pour over the heated stock and beer. Be careful not to burn yourself. The stock mixture didn’t cover the vegetables and meat, but they will release water and strink as they cook. You can always add some more stock or water as it cooks. Add the rest of the salt and pepper to taste. You can always add more later if you want.
Step 7: Clean up and let it cook. I stir it every hour to make sure all the barley has access to moisture.
Note: I made this with 2 cups of barley and it was just too much for my tastes, but still very good.
So what’s for dessert? We have some pears and apples left over, so I guess I’ll be making a pear apple crisp.