Happy Friday! I am finally getting around to posting Tuesday night’s dinner. Things this week have been insane. I started MY LAST QUARTER OF GRAD SCHOOL on Wednesday, so I am working on getting back in the rhythm of homework, work, and class. Thank goodness I have off from work today. I only work a 4 day week now {thank you, boss!} so this is my weekend.
In honor of my birthday on Sunday, Nathan is taking me on a trip today. We’re heading out of the city for some birthday celebration before he leaves for a work trip late tomorrow. He’ll be gone on my actual birthday {Sunday}, so we needed to move the celebration up to today.
This recipe started on AllRecipes.com, but I made some changes to accommodate the ingredients I had as well as Nathan’s hatred for cabbage.
Beef, Bean & Barley Stew {modified from AllRecipes.com}
Ingredients:
- 1 lb stew beef
- 1 small onion
- 1 tbs kosher salt
- 1/4 tsp black pepper
- 3 tbs minced garlic
- 14 oz broth {I used 2 bouillon cubes with boiling water}
- 3 1/2 cups water
- 2 cups peeled & diced tomatoes with juice
- 3 carrots
- 1/4 cup quick cook barley
- 1 can Great Northern Beans
- 1 tbs tarragon
- 1/2 tbs sage
Directions:
- Place a non-stick large pot over medium heat and cook beef until brown.
- Chop the onion.
- Stir in onion and cook until translucent.
- Stir in salt, pepper and garlic and cook 1 minute.
- Pour in beef broth, water and tomatoes. Stir in carrots, barley, and beans. And season with tarragon and sage.
- Bring to a boil, then reduce heat and simmer 20 minutes.
Grade: B+
Comments: This is pretty good. I really liked it, because I was in the mood for a very broth-y soup. Nathan wished it had been thicker, and it probably would have been if I hadn’t skipped the potato. The flavor is delicious, and it is a lot more filling than I expected. The biggest thing is that the broth is just delicious. I didn’t eat the meat, but Nathan said that was really good as well.
