Beef Barley Stew

• 2-3 lbstBeef Short Ribs (3 lbs of short ribs will produce around 2lbs of meat after the bone & fat is removed)
• 3 quarts Beef Stock in Total
• 2 Tbsptil to sear beef
• 2 Tbsptil to saute vegetable
• 1 tsptasil
• 1 tspthyme
• 1 C thopped onion
• 1 Cthopped celery
• 1 Cthopped carrots
• 2-3 tsp Minced garlic
• 1-2 Cticed potatoes
• 1-2 Cticed tomatoes
• 1/2 C Quick Barley
• Salt and pepper to taste

1. Start with the 2 Tbsp of oil in a large saute pan & sear the Beef Short Ribs with the bone-in on each side. (Searing the beef will lock in the juices for more tender meat once it is cooked to create the beef stock.)
2. Fill a large pot with 1-2 quarts water so the beef is covered by water.
3. o Add Basil, Thyme, and some Salt & Pepper to the water along with the beef.
4. o Bring water to a boil then turn down and simmer for approximately 15-20 min.
5. While beef & stock are cooking in the pot use the large saute pan (previously used) to saute the onion, carrots, celery & garlic for about 10-15 mins.
6. Add the saute ingredients to the beef stock pot and continue to simmer for an additional 15-20 mins.
7. Remove the Beef from the stock and let cool.
8. Add the remaining ingredients (tomatoes, potatoes, & barley) and simmer for 20-30 mins more until the barley is plump.
9. While barley, potatoes & tomatoes are cooking, once the beef is cooled some, remove the beef from the bones and trim unwanted fat or tendons. Then add the beef back to the stock for the remainder of the cooking time.
10. You will know the Beef Barley Stew is ready when the barley is soft and plump.
11. I recommend enjoying it with some oyster crackers or Italian bread! Bon Appetite!

short, beef, beef, vegetable, basil, thyme, onion, celery, carrots, garlic, potatoes, tomatoes, barley, salt

Taken from www.epicurious.com/recipes/member/views/beef-barley-stew-50073206 (may not work)