Monday, June 30, 2008

Beef, Barley, and Lentil Stew

(click to enlarge)
4 to 5 quarts water or broth
2 beef bouillon cubes
2 medium onions
3 stalks celery
1 cup barley
1 cup of lentils
5 potatoes, peeled and diced
2 large carrots sliced
1 to 1.5 lbs cubed beef
1/4 cup Worcestershire sauce
1 t garlic
2 bay leaves
1 T seasoning salt
black ground pepper
3 T cooking wine (opt. but this helps tenderize the meat)

Cook the meat in the Worcestershire sauce, garlic, black pepper, and cooking wine.
Meanwhile bring water and bouillon cubes to a boil. Toss in barley.

Allow meat to simmer 5 to 10 minutes after it has browned.

Toss meat and broth and remaining ingredients into the pot and simmer for approx. 1 hour.

Very tasty!


Micah and Katie said...

Your stew looks great. Just wondering what kind of lentils do you use. I can't seem to cook these things without them turning to mush.

Donna said...

I just use the plain ole brown ones. That's all that I can find down here.

Don't give up! Some recipes only call for certain kinds to be cooked 20 to 30 minutes!

Here's a little chart:
Brown Lentils - 35 minutes

Red Lentils - 10-15 minutes

green Lentils - 20 minutes

Hope that helps! ;-)