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Receta Beefy Mushroom And Barley Stew
by Global Cookbook

Beefy Mushroom And Barley Stew
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Ingredientes

  • 1/2 lb beef stew meat 1/2-inch cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. water
  • 1 c. diced carrot
  • 1 c. shallots minced
  • 1 x clove garlic chopped
  • 8 ounce mushrooms quartered
  • 1 c. no-salt-added beef broth
  • 1 tsp dry rosemary crushed
  • 14 1/2 ounce canned diced tomatoes= with liquid
  • 1 x bay leaf
  • 2 1/2 c. water
  • 1 c. uncooked pearl barley
  • 14 ounce artichoke hearts liquid removed quartered

Direcciones

  1. Sprinkle beef with salt and pepper; dredge in flour. Heat oil in a large Dutch oven over medium high heat. Add in beef; cook 4 min, browning meat on all sides. Remove from pot.
  2. Reduce heat under pot to medium; stir in Worcestershire sauce and 2 Tbsp. water. Cook 1 minute, scraping pot to loosen browned bits. Add in carrot, shallots, garlic, and mushrooms; saute/fry 3 min.
  3. Return beef to pot; stir in broth, rosemary, tomatoes, and bay leaf. Bring to a boil, then cover, reduce heat, and simmer 30 min or possibly till beef is tender. Throw away bay leaf.
  4. Add in 2 1/2 c. water, barley, and artichokes. Bring to a boil, then cover, reduce heat, and simmer 30 min or possibly till barley is tender.
  5. Serves 6.
  6. Notes: Serves 4.
  7. Time: 20 minutes Prep; 1 hr 30 mins cook.*Recipe