Barley Beef (or Mushroom) Stew

If you're a vegetarian (or if you just love mushrooms) substitute 12oz shitake or crimini mushrooms for the beef and exchange vegetable broth for the chicken broth. See below for equally awesome alternative version with sausage, leeks, and kale!

Barley Beef Stew
Time: 30-40 minutes
Servings: 6

12-16oz lean stew beef (cubes)
4 cloves of garlic, chopped
1-2 tablespoons of oil
1 teaspoon rosemary
14oz diced tomatoes in juice
15-19oz cannelini (white kidney) beans
1 and 1/4 cup pearl barley (approximate)
6 cups of chicken broth
5-9oz of spinach
salt (depending on how much you like it)
pepper
cornstarch

Toss beef in cornstarch with a few shakes of salt and pepper (optional). Heat 1 tablespoon of oil in large pot (4-5 quarts; non-stick optional, but less messy). Add garlic and saute 1 minute. Add second tablespoon of oil and beef. Brown beef on all sides. Add rosemary, stir 30 seconds. Add tomatoes, 4 cups broth, and barley. Bring to boil, then set to low, cover, and cook for about 20 minutes, until barely is just tender. Add two more cups of broth. Add beans and stir. Add spinach a bunch at a time and stir into stew before adding the next bunch. The stew will look pretty full, but as the spinach wilts there will be room for more. Cook for another 5 minutes to meld flavors. Salt and pepper to taste and enjoy!




Exciting alternate version with leeks, italian sausage, and kale (no beans). Saute the leeks with the garlic and make sure the leeks are tender before adding the sausage. Kale will take longer than spinach to cook all the way through.