Sunnys Beef And Barley Stew With Crusty Pepper Bread Recipes

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

Steps:

• In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve.
• Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve.
• Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours.
• At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
• Preheat the oven to 250 degrees F.
• In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours.
• At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
• In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours.
• At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Steps:

• Season beef with salt and black pepper; coat with flour, shaking off excess.
• Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
• Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

Steps:

• Season beef all over with kosher salt and black pepper.
• Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
• Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
• Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
• Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
• Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

Steps:

• In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; crumble beef; drain. , Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.