Ingredients
- 2 tbsp olive oil
- 1.5 lbs stewing beef
- salt & pepper
- 8 cups beef broth
- 3 large carrots
- 2 stalks celery
- 2 parsnips
- 2-3 medium potatoes
- 1 yellow onion
- 1 cup corn
- 1/2 cup pearl barley
- 4 tbsp tomato paste
- 1 tbsp Worcestershire
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp parsley
- 1 tbsp corn starch & ¼ cup water (optional)
Instructions for Dutch Oven:
Dice all vegetables to desired size.
- In a dutch kitchen appliance, heat oil over medium high heat. Season beef munificently with salt and pepper. In tiny batches, brown the meat cubes on all sides (this is in order that the meat stays tender within the stew). once all the meat is bronzed set it aside. place the diced onions within the pot and another tbsp of oil if the pot is dry. permit the onion to cook down and caramelize (a sprinkle of salt helps this method along). once the onions have softened, add within the fixings to barbecue still, stirring frequently for three minutes. Finally, add the cubed beef back to the pot in conjunction with the meat stock. Use a picket spoon to scrape the lowest of the pot and carry any brown bits that ar stuck down there to feature even additional flavour. cowl the pot and permit the meat to cook within the broth for twenty minutes. Add the vegetables, barley, Worcestershire sauce, soy, garlic, thyme, and parsley. cowl and cook for forty minutes. If the tip results aren't a thick as you’d like (I am passionate about it thicker) mix the water and starch and add it to the soup. Cook uncovered for fifteen additional minutes. Enjoy!
Instructions for Slow Cooker:
Dice all vegetables to desired size.
- In a pan, heat oil over medium high heat. Season beef with salt and pepper. In tiny batches, brown the meat cubes on all sides (this is in order that the meat stays tender within the stew). Add the meat stock, fixings, Worcestershire sauce, soya, onion, garlic, thyme, and parsley into the slow cookware and whisk to mix. Add within the beef, barley, and vegetables. Cook on high for four hours or low for six hours. mix the water and starch and add it to the soup. Cook uncovered for thirty additional minutes on high. Enjoy
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