December 9th, 2016
Lamb was from a previous cook on the pit and the beef were end cuts from my Top Round "French Dippers" cook.
Mix night before
Day Of.
1. Place Butter in DO
2. Add chopped onion, saute
3. Add beef, brown beef.
4. Add celery (toss in a tablespoon of flour optional)
5. add lamb
6. add beef broth, vermouth, spices and carrots.
7. cook barley in a separate pot of water at least 30 minutes then add to stew
8. Cook for a few hours, slowly adding Corn Starch to thicken
9. Serve in a bowl, or my favorite way... on top of some buttered mash potatoes.
Lamb and Beef Barley Stew
Lamb was from a previous cook on the pit and the beef were end cuts from my Top Round "French Dippers" cook.
Mix night before
- 2 tablespoon McCormick Beef base
- 4 bay leaves
- 6 garlic clove
- 1 teaspoon black pepper
- 1 tablespoon garlic and
- 1 Tablespoon Onion Powder1 teaspoon parsley
- 1 teaspoon basil
Day Of.
- Beef (end cuts from top round cooked on the pit)
- Lamb, pre cooked and thawed
- 4 Tablespoons butter
- One chopped onion
- 4 celery stalks
- 3 carrots
- 1/4 cup vermouth
- Two quarts beef broth
- 1 tablespoon Worcestershire
- 1 cups cooked barley
- Corn Starch to thicken
1. Place Butter in DO
2. Add chopped onion, saute
3. Add beef, brown beef.
4. Add celery (toss in a tablespoon of flour optional)
5. add lamb
6. add beef broth, vermouth, spices and carrots.
7. cook barley in a separate pot of water at least 30 minutes then add to stew
8. Cook for a few hours, slowly adding Corn Starch to thicken
9. Serve in a bowl, or my favorite way... on top of some buttered mash potatoes.
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