Slow Braised Beef with Barley and smoked bacon
This succulent beef recipe is a mash up of beef and barley soup and the best beef stew ever. It’s ideal simmered in a slow cooker recipe or a heavy bottom pot.
2 Tbsp. olive oil (25 ml)
3 lbs stewing beef cut from blade (1.35 kg)
1 oz. smoked Bacon, diced (25 gm)
1 large onion, roughly chopped
1 -2 cups beef broth (250-500 ml)
2 Tbsp. tomato paste (25 ml)
1 cup dry red Canadian wine (250 ml)
3 cloves garlic, sliced
1 tsp. sweet paprika (5 ml)
2 bay leaves
6 stems fresh thyme
2 Tbsp. currants (25 ml)
¾ cup pearl barley (175 ml)
Salt and pepper to taste
Several sprigs Flat leaf parsley, chopped for garnish
Heat the olive oil in a large skillet and pat meat dry. Brown the meat over medium high setting, in batches, for about 4-5 minutes. Add the bacon and onion and brown gently until onion is soft. Deglaze pan with beef broth, red wine and add tomato paste. Stir well and scrape all the brown bits off the bottom with wooden spoon. Add the garlic, paprika, bay leaves and thyme. Cover and simmer on low heat for about2 1/2 hours, until meat is tender, stirring occasionally. Adjust seasoning.
Meat should be tender and sauce should be loose. Add more beef broth, to adjust sauce, if needed. Bring to a simmer and add the currants and barley. Cover and simmer for 30-35 minutes until barley is just tender and there is the consistency of loose porridge.
Remove from heat and add chopped fresh parsley.