Beef Short Rib Stew Recipe
Today I would like to share with you my Beef Short Rib stew recipe.
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Traditional Beef and Barley Soup Recipe
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come from that era.
Ingredients for this recipe:
• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 peeled small diced yellow onions
• 3 thinly sliced leeks
• 4 finely minced garlic cloves
• 3 peeled medium diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook Time: 2 hours
Procedures:
1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
2. Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
3. Take the beef out and set it to the side.
4. If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
5. Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
6. Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
7. Finish with herbs, salt, and pepper, and serve.
Chef Notes:
How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. You can also reheat in the microwave until hot.
Washing the barley is optional, I prefer not to.
If the beef stock is not available you can use chicken stock or even water.
You do not have to use fresh herbs at the end, however, if using dry herbs, add them in when you add in the beef stock.
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
If the winter months have you craving something warm and delicious, Martha Stewart has you covered! In this three-episode, 9-Recipe special, Martha teaches you how to create delicious stews, hearty soups, and tasty stocks. Learn how to make classics like beef stew, chicken soup, and more. Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
Full Recipes:
Beef Stew -
Coq Au Vin -
Veal Stew -
Chicken Soup -
Minestrone Soup -
Spinach Cream Soup -
Chicken Stock -
Beef Stock -
Vegetable Stock -
#MarthaStewart #Cooking #Recipe #Soups #Stew #Winter
0:00 Introduction
0:17 Beef Stew
9:11 Coq au Vin
17:03 Veal Stew
24:39 Chicken Soup
31:10 Minestrone Soup
41:16 Spinach Cream Soup
48:33 Chicken Stock
1:00:27 Beef Stock
1:06:47 Vegetable Stock
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
Taiwanese Beef Noodle Soup Recipe (红烧牛肉面) - A Rich Tradition with a Hearty Soup
This Taiwanese beef noodle soup (Niu Rou mian) is one of Taiwan's most beloved comfort food.
Full recipe:
Tender beef, springy noodles, leafy greens accompanied with a rich, flavourful beef broth, this classic Taiwanese street food is not to miss out on.
With a bite of this beef noodle soup recipe, you'll be transported back to the streets of Taiwan!
#themeatmensg #easyrecipe #chinesefood
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Ingredients:
2 Beef shank
5 slices of ginger
2 Ginger
3 scallions
1 bunch garlic
1 White Onion
4 Shallots
1/2 Apple
1 Tomato
2 tbsp Soy bean paste (豆瓣酱)
3 Tbsp Light Soy sauce
2 Tbsp Dark Soy sauce
100ml Rice wine
1 piece rock sugar
1 tbsp sesame oil
Bok choy
White wheat noodles
Cilantro
Spices: 1 cinnamon stick, 1 tsp fennel seeds, 1 tsp sichuan peppercorn, 1 star anise, 5 cloves
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P.S. We've got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can't find a recipe you like? Drop us a comment or ping us on our socials.
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This Soup Will CURE All Winter Sniffles | Chicken Noodle Soup Recipe
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This chicken noodle soup recipe will warm you from the inside out! its perfect to make for this sweater weather! enjoy!
Lifes simple Pleasures! A Pot of the Best Stew!
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Lori Brown
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December recipe playlist
recipe
stew
2 pounds stew meat
6 carrots
6 potatoes
7 oz. frozen peas
mushrooms
salt , pepper, garlic, onion powder, bay leaves
2 T. oil or bacon grease
4 c. beef broth
28 oz. can tomatoes
350 oven, 2 hours
biscuits
2 cups all purpose flour
2 t. baking powder
1/2 t. baking soda
3/4 t. Salt
1 t. garlic powder
4 oz. shredded cheese
1/2 c. melted butter
1 c. buttermilk
400, oven 15 to 20 minutes
brush tops with 2 T. melted butter, 1 t. garlic powder, 1 t. parsley
Bells Calm by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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