Hearty Beef, Leek, & Barley Stew

Name: Hearty Beef, Leek, & Barley Stew
Prep time: 20 min
Total time: 170 min
Yield: 4 Servings
Ingredients: 3 tablespoons butter; 1 leek (white part only), chopped; 2 stalk celery, chopped; 1 onion, chopped; 1 pound beef stew meat, cubed 1u20443 cup barley; 4 cups chicken stock; 1u20444 cup parsley, chopped; 1 bay leaf; 1/2 teaspoon thyme, chopped; salt and pepper, to taste; 1 potato, diced; 1 cup cream, (optional)

By Leslie Blythe Beef, Grains, Stew Sautéing, Simmering

March 10, 2019

This Hearty Beef, Leek, & Barley Stew is the ultimate in comfort food. I have made this recipe for years. It's from Gourmet LA, a Junior League cookbook. It is a stew that is simple to make and not your typical beef stew recipe. It is light and delicious for the chilly winter nights. Serve it with a nice loaf of crusty bread and a salad.

Prep: 20 mins
Cook: 2 hrs 30 mins
Yields: 4 Servings

Ingredients

3 tablespoons butter

1 leek (white part only), chopped

2 stalk celery, chopped

1 onion, chopped

1 pound beef stew meat, cubed 1⁄3 cup barley

4 cups chicken stock

1⁄4 cup parsley, chopped

1 bay leaf

1/2 teaspoon thyme, chopped

salt and pepper, to taste

1 potato, diced

1 cup cream, (optional)

Directions

1Melt butter in a large pot. Sauté leek, celery, onion, and meat over low heat for about 20 minutes, stirring occasionally.

2Add broth and barley. Bring to a boil. Add parsley, bay leaf, thyme, salt and pepper. Cover and simmer for about 2 hours.

3Add potato. Cover and simmer for about 30 to 40 minutes. Remove bay leaf. Stir in cream (if using). Heat until warm, about 5 minutes.

Recipe from Gourmet LA: A Collection of Fresh and Elegant Recipes, by Junior League of Los Angeles, September 1989.

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