1 lb. Beef stew meat (¾-inch dice)
1 t. Salt
1 t. Pepper
1/2 C. All-purpose flour
2 T. Olive oil
1 large Onion chopped
1 large Carrot peeled and chopped
2 stalks Celery cleaned and chopped
3 cloves Garlic minced
1 T. Oregano fresh, chopped (or 1 tsp dried oregano)
3 T. Tomato paste
4 C. Beef broth low sodium
3 C. Water
3/4 C. Barley
1 t. Parsley fresh, chopped
- Season the beef stew meat generously with salt and pepper. Place the beef in a Ziploc bag and add the flour over the beef. Close the Ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.
- Heat the olive oil in a Dutch oven over medium-high to heat. Add the beef to the pot and cook until the meat starts to brown. I suggest that you will have to do this in 2 or 3 batches so that you get a good browning of the meat. Remove the meat from the pot after you are done and set aside.
- In the same pot with all the brown bits at the bottom, add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Add the garlic, oregano and tomato paste to the pot and stir. Add the meat back to the pot, then the beef broth with the water. Taste mixture and season with salt and pepper if need be. Bring to a boil, then turn down the heat to a medium and cook for about 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
Enjoy, Dean Stefanic