Friday, April 17, 2009

Pot Roast and Barley Stew

With temperatures in the 70's today I suppose I should have leaned toward a lighter menu, maybe a salad or grilled sandwich, but I knew I had the most wonderful leftover pot roast sitting in its rich gravy-like juices in the fridge. And I almost took the quick route, I really did. Beef and noodles takes about twenty minutes from start to finish and I could have called it quits.... and maybe stepped out into the back yard to pull some weeds. In the end, I realized I also had some parsnips and carrots that needed to get used, so I opted to make this beef and barley stew instead. (Yeah, like I really wanted to pull weeds anyway.)

The method to this particular beef stew recipe really does involve leftover pot roast and its juices. I also have other beef stew recipes that involve using fresh cubed stew beef, but those require an entirely different cooking technique. This pot roast was made in the crock pot. I covered it with an envelope of "Lipton Savory Herb with Garlic" soup mix then dumped in a can of Campbell's Beef Consomme. Slapped the lid on and cooked on low for 8 hours. When I shredded the leftovers I dumped the juices from the crock pot over the meat and refrigerated. This morning I skimmed the fat off the top and this is what I was left with. YUM!

Pot Roast and Barley Stew

Leftover shredded pot roast with pan juices. I'm guessing I had about a pound of meat, maybe a little more.
1 cup pearl barley, rinsed (not the quick-cooking kind)
5 cups beef broth, divided
1 bay leaf
salt and pepper
2 TBSP olive oil
1 onion, diced
1 stalk celery, diced
1 bell pepper, seeded and diced
1 garlic clove, minced
1 TBSP tomato paste
2 TBSP flour
1/3 cup dry red wine (I used a pinot noir)
1 TBSP worchestershire sauce
2-3 carrots, small dice
2 parsnips, diced (you could also use potatoes)
1 cup frozen corn
1 cup frozen peas
2 tsp chopped fresh thyme
handful of parsley, chopped

In small pot, combine rinsed barley, 2 1/2 cups beef broth, pinch of salt, and bay leaf. Bring to a boil, reduce heat to low, and simmer until barley is tender, approximately 45 minutes. Remove bay leaf and set aside.

In soup/stew pot, heat olive oil. Add onion, celery and bell pepper. Season with salt and pepper and saute for 5-7 minutes. Add garlic and saute for another minute or two. Stir in tomato paste, then sprinkle all with the flour. Cook and stir for several minutes so flour loses raw taste. Stir in wine, worchestershire sauce and the rest of the beef broth. Bring to a boil, reduce heat and stir to thicken. Add in carrots and parsnips, season again with salt and pepper, and continue cooking until veggies are tender, approximately 15 minutes. Remember to stir occasionally to prevent sticking and burning. Stir in corn and peas and cook for another minute or two. Add in pot roast with juices and reserved cooked barley. Add thyme and parsley and season again with salt and pepper to taste.


pepsakoy said...

Lovely..I love stew and barley ! Couldn't be better to have them both in one dish.. yumm

Mags said...

Thanks for stopping by and commenting pepsakoy!

Tori said...

I have never had Barley Stew. The next time I make pot roast, I will have to use the left overs for your recipe. I work with La Cense Beef, which is an approved USDA grass fed program. The website has other delicious recipes using grass fed beef for pot roast, amongst other recipes. I love trying all the different ones.