OVEN BRAISED BEEF BARLEY STEW
1 pound QUALITY stew meat, cut into 3/4 inch pieces
2 strips bacon, chopped small
3 tablespoons avocado oil, divided
3 tablespoons QUALITY tomato paste
3 cloves garlic, minced
FRESH ground sea salt & black pepper
1-2 teaspoons paprika, to taste
2 tablespoons FRESH chopped thyme leaves
2 cups homemade beef broth
1 cup red wine
2-3 tablespoons balsamic vinegar
- Preheat oven to 325°.
- In an oven proof braiser (preferably cast iron) heat 1 1/2 tablespoons of the avocado oil.
- Add half of the stew meat and bacon, cooking 3-4 minutes until browned and well seared.
- Remove cooked pieces with a slotted spoon to drain on paper toweling.
- Add remaining oil to braiser to heat.
- Add remaining beef and bacon cooking another 3-4 minutes until browned and well seared.
- Add garlic and tomato paste, stirring 2-3 minutes to coat well.
- Return first batch of meat and stir to combine.
- Stir in red wine and half the broth, paprika, thyme and season to taste.
- Bring to a SLOW boil.
- Cover and braise 45 minutes to 1 hour.
1/8 cup WONDRA flour
1/4 cup pearl barley
- In a small bowl whisk together the flour and remaining broth.
- Stir into beef mixture.
- Stir in barley.
- Leave uncovered and bake 35-45 minutes until barley is tender.
1 tablespoon avocado oil
1 tablespoon butter, melted
3/4 pound baby potatoes, halved
2-3 carrots, rustically sliced
1 LARGE onion, sliced thin
8 ounces Beech mushrooms
FRESH ground sea salt & black pepper
- In another braiser combine the carrots, mushrooms, potatoes and onions with the oil and melted butter, seasoning well with FRESH ground sea salt and black pepper.
- Add to braiser.
- Roast 45 minutes until tender.
1 cup frozen peas
- Stir peas into veggies.
- Stir veggies into meat mixture, cover and let stand 5 minutes while your prepare croissant topping.
TOPPING
2-3 croissants, chopped small
2 tablespoons butter, melted
1 tablespoon chopped flat leaf parsley
- Increase oven to 425°.
- Spray baking sheet with non-stick baking spray.
- Toss croissants with melted butter and parsley.
- Spread evenly over baking sheet and bake 5 minutes.
- Serve over stew.
NOTES: Baby carrots are a great and easy substitution.