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Steak and Barley Stew Recipe

Steak and Barley Stew Recipe

Ingredients

  • 1.25 lb.
    Cattleman’s Selection® Prime Rib
  • 2 c
    Cross Valley® Farms Carrot, small dice
  • 2 c
    Cross Valley Farms Celery, small dice
  • 1 ea.
    Cross Valley Farms Yellow Onion, small dice
  • 1 c
    Cremini Mushrooms, washed and sliced
  • 1 T
    Cross Valley Farms Garlic Cloves, minced
  • 1 c
    Monarch® Diced Tomatoes, drained
  • 0.5 tsp.
    Monarch Dried Thyme
  • 2 ea.
    Monarch Bay Leaves
  • 1 qt.
    Molly’s Kitchen® Beef Base, reconstituted
  • 0.5 c
    Quick Cooking Barley

Preparation

  1. Cut defrosted prime rib into bite-size pieces. 
  2. Heat large soup pot over medium-high heat. Sweat onions, carrots, and celery. When onions are almost translucent, add mushrooms and garlic. Sauté until liquid is evaporated. 
  3. Add tomatoes and stir to combine. Add in beef pieces, dried thyme, bay leaves and beef stock. Bring to a boil. Reduce to simmer. Taste for salt and pepper, adjust as needed. 
  4. Add in barley, stirring to combine. Simmer until barley is cooked through.

Serves 8