Warm, hearty and filling, this stew is the perfect comfort food in a bowl. Add dumplings (recipe below) and this becomes next level! I cook mine in the slow cooker.
- 2 lbs stew meat
- salt & pepper, flour
- 2 T olive oil
- 8 cups beef stock
- 2 cups water
- 1/2 cup celery, diced
- 1 onion, diced
- 5 cloves garlic, minced
- 1 large potato, shredded
- 1 cup shredded carrots
- 1 cup barley
- 2 onion soup mix packets
Toss the cubes of stew meat in flour seasoned with heavy doses of salt and pepper. Sear the meat. Add onion, celery and garlic and sauté until brown and onions are tender. Add stock and water. Bring to a boil then cover and simmer for 2 hours. Add in potato and carrot shreds. Simmer for another 45 mins. Add barley and continue to cook for another 30 mins. This recipe also works great in a slow cooker.
- the difference between soup and stew: a stew is prepared by stewing. The food is barely covered with liquid and simmered for a long time while food in a soup is cooked in a lot of liquid.
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It’s been awhile since I’ve made the instant pot version, I’m sorry.
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