Hearty Beef and Barley Stew
Prep time: 
Cook time: 
Total time: 
Yield: 6-8 servings
  • 4 slices bacon, diced
  • 1 tablespoon rendered pork lard
  • 1½ lbs. stew beef, lean, and cubed
  • 3 tablespoons flour
  • ½ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • 1 cup mushrooms, sliced
  • 1 cup celery, sliced
  • 1 medium onion, diced
  • 6 cups broth (beef or vegetable)
  • 1 bay leaf
  • ½ cup pearled barley
  • 2 cups carrot, roughly chopped
  • 3 cups potato, cubed
  • 2 tablespoons flour blended with 1 tablespoon cold water, optional
  1. Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.
  2. Toss stew beef pieces with the flour, salt, and pepper. Add to the bacon. Now add the lard, mushrooms, celery, and onion to the bacon mixture. Cook over medium heat, stirring frequently, until beef is browned and onion is tender.
  3. Add broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes.
  4. Add barley and carrots. Reduce heat to low. Cover and simmer for 25 minutes.
  5. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender.
  6. If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly. Serve with buttermilk biscuits.
Recipe by Natural Chow at http://naturalchow.com/2014/06/hearty-beef-and-barley-stew/