Fall Root Veggie Beef Barley Stew

This Stew uses a lot of fall root veggies, i did a mixed blend of Potato, Sweet Potato, Carrot, Winter Turnip and Parsnip. You are welcome to create your own fall root blend as long as it adds up to six cups worth of chopped root veggies.

1. 1 pound of Beef stewing meat
2. 1 med onion
3. 2 cloves garlic
4. 1 Tbsp of oil olive or fat of your choice
5. 6 cups of mixed winter root veggies, peeled, cubed or diced your choice on size
6. 1 cup of pearl barley
7. 2 quarts of broth, 1 quart beef broth and 1 quart veggie broth
8. Salt, Pepper, favorite herb blend or in my case Montreal Steak Spice Blend

In a heavy bottom stewing pot, add oil at med heat, peel and dice onion and garlic, add onion cook till clear, add garlic and dried beef stewing cubes, let sit till bits of brown appear on the garlic and onion then flip the meat, ideally you want to cook these till you have some brown bits and edges so that you will be able to deglaze the pan when you at your stock. 

Add the stock, and scrape up all the good browned bits into your broth, add in all your veggies and your barley and bring to a slow boil, drop your heat to a simmer and ideally cook 60 min to 120 minutes at a slow simmer with the odd stir, if you have any sticking, either reduce heat more and or if need be add a touch more broth.  The barley will add a lovely just there thickness to the broth. 

Serve with salad or good bread for a hearty meal be it lunch or supper! 

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