Name: Barley Beef Stew
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Cubed beef stew meat - 1 pound; Salt and ground black pepper to taste - 1 pound; All-purpose flour - 2 tablespoons; Vegetable oil - 2 tablespoons; Chopped onion - 2 cups; Chopped cabbage - 2 cups; Chopped celery - 1 cup; Sliced carrots - 1 cup; Minced garlic - 3 cloves; Sliced fresh mushrooms - 2 cups; Dried rosemary - 2 teaspoons; Dried thyme - 2 teaspoons; Pearl barley - ⅓ cup; Water - 2 cups; Dark porter beer - 1 (12 fluid ounce) can or bottle; Beef bouillon - 1 cube; Brown sugar - 1 tablespoon; Apple cider vinegar - 1 tablespoon

Ingredients for - Barley Beef Stew

1. Cubed beef stew meat 1 pound

2. Salt and ground black pepper to taste 1 pound

3. All-purpose flour 2 tablespoons

4. Vegetable oil 2 tablespoons

5. Chopped onion 2 cups

6. Chopped cabbage 2 cups

7. Chopped celery 1 cup

8. Sliced carrots 1 cup

9. Minced garlic 3 cloves

10. Sliced fresh mushrooms 2 cups

11. Dried rosemary 2 teaspoons

12. Dried thyme 2 teaspoons

13. Pearl barley ⅓ cup

14. Water 2 cups

15. Dark porter beer 1 (12 fluid ounce) can or bottle

16. Beef bouillon 1 cube

17. Brown sugar 1 tablespoon

18. Apple cider vinegar 1 tablespoon

How to cook deliciously - Barley Beef Stew

1 . Stage

Season beef with salt and black pepper; coat with flour, shaking off excess.

2 . Stage

Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.

3 . Stage

Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.