This Stewp’s for you!

Well, today was another day of getting my butt kicked by kickboxing – which is awesome.  🙂  My foot started hurting again, but I just worked through it.  The hubby promised me a good foot rub – let’s see if he’ll deliver!  Tomorrow, it’s spin, weight training and possibly some walking or ellipticizing.  My workout buddy bailed on me today – let’s hope he shows up tomorrow!  (To be fair, his knuckles were bleeding after kickboxing on Monday, so I understand – a little bit)

For dinner, I thought I would make another soup.  Or, to borrow a word from Rachael Ray, a “stewp”.  I had a few things that I needed to get rid of in the freezer/fridge before they went bad.  I worked off of a recipe on allrecipes.com again.  But, it turned into my own after awhile.  Here’s what I came up with.

Beef and Barley Stewp

2 Tablespoons olive oil

1 1/2 pounds beef stew meat, cut into 1/2 inch pieces

2 Tablespoons all-purpose flour

1 t salt

1 t pepper

4 – 6 cups beef broth (I mixed chicken and beef – it’s what I had in the fridge.  Add more or less broth depending on how thin/thick you like your soup)

1 1/2 cup chopped baby carrots

1 medium onion

1 t garlic powder

1 t dried thyme

2 Tablespoons worcestershire sauce

1 cup quick cooking barley

Heat your dutch oven or large saucepan with oil.  Add meat, flour, salt and pepper.  Mix so the flour coats the meat.  (You can also place the meat, flour, salt and pepper in a ziplock bag and shake to coat.  I just don’t like wasting the bag.)

Cook for approximately 3-5 minutes – just enough to get a good sear on the meat.

Add a little bit of the broth and get any yummy brown bits off the bottom.  (Scrape with a wooden spoon)  When the bottom is clean, add the rest of the broth, carrots, onions, garlic powder and thyme.

Bring the mixture up to a boil and reduce the heat to a simmer.  Cook for about 25-30 minutes (or until the veggies are almost cooked through).

Add the worcestershire sauce and barley.  Cook until the barley is cooked through (my barley took 10 minutes).

Serve nice and hot!

It was simple and yummy – and freed up a lot of room in my fridge.  I used about 4 cups of broth, so my consistency was close to a stew, which I happen to really like.  I paired it with some beer bread (see recipe below).  It was the perfect accompaniment!   This recipe is definitely a keeper.

Let me know if you decide to make it.  I want to know what changes you made.  What veggies did you add?   What didn’t work for you?  I want to know all the details.

Here is the recipe that my mom has created over time.  We love Pampered Chef’s beer bread, but it can get a big costly, especially when you consider what’s in it.

Mom’s Beer Bread

3 cups self-rising flour

1/4 cup sugar

1 12 oz bottle of beer/can (Our family stands by our choice – the best beer for the bread – is, hands down, Leinenkugel’s Red Lager)

Pinch of salt

Preheat the oven to 350 degrees.  Combine all ingredients just until they come together.  The batter doesn’t need to be smooth.  Add to a greased 9″ loaf pan.  Bake for approximately 45-50 minutes.  Let cool.

Play with the sugar and salt.  This seems to be the combination that we like.  Some recipes don’t even call for sugar – just self-rising flour and beer.  If you don’t have self-rising flour, don’t worry.  Just add some baking powder and salt.  According to CD Kitchen, you can substitute – for one cup self-rising flour – one cup all purpose flour, 1 1/4 teaspoons baking powder and 1/8 t salt.

Time for me to watch “Ugly Betty” and get a foot rub – hopefully.  🙂

Advertisements