Hearty beef stew. Doesn’t that sound great? [Insert gripes about winter weather here.]
What’s that? You’re a vegetarian? Ah, well, try this mango and black bean stew (substitute chicken for more beans).
For my fellow beef eaters, check out this simple recipe modified from my dear friend Laura‘s KISS Beef Stew post. You inspire me, Laura!
Here’s the Beef! Stew
Print recipeIngredients
- 1 onion (large, diced)
- 2 or 3 cloves garlic (minced)
- oil (olive or canola)
- 1lb chuck beef (cubed)
- flour
- 1 can diced tomatoes
- 2 bay leaves
- 2 cups beef or vegetable broth
- dash red wine (optional)
- 8 carrots and parsnips (cleaned and cut into 1/2-inch chunks)
- 8oz baby bella mushrooms (sliced)
- 1 cup barley
- 4 or 5 cups water
- salt
- pepper
Directions
| Step 1 | |
| Heat oil in large pot on stove. Brown onions on medium. Remove from pot. | |
| Step 2 | |
| Cube beef and toss in flour mixture seasoned with salt and pepper. Shake off excess and brown meat in oil on medium-high heat. | |
| Step 3 | |
| Add onions back to pot with garlic. Cook and stir until garlic is fragrant. | |
| Step 4 | |
| Add tomatoes, bay leaves, dash of red wine, and broth to pot. Simmer covered for 45 minutes. | |
| Step 5 | |
| Add prepared vegetables, barley, and water to pot and cook another 30 minutes or until barley and vegetables are tender. | |
| Step 6 | |
| Season as desired with salt and pepper and serve. | |
What’s your favorite wintry stew recipe?