Recipes » Farmhouse Barley Vegetable Stew
Guinness Barley Lamb Stew
1 package Halladay's Farmhouse Barley Vegetable Stew
1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)
12-16 oz. Guinness (or stout of your choice)
1 (10.5 oz.) can cream of mushroom soup
4 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
3 ribs celery, chopped
1 onion, finely chopped
6 cups water
Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.
Barley Vegetable Stew
1 lb lean beef, cubed
8 cups water
1 (14 oz) can chopped tomatoes
1 package Halladay’s Farmhouse Barley Vegetable Stew Mix
3 carrots, peeled and chopped
3 celery stalks, chopped
In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 ½ hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.
VARIATIONS:
Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.
Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).
Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.
Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.
Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!