Comments on: The slow cooker chef: Warming winter stew with skirt of beef and baby carrots recipe http://www.cottagesmallholder.com/the-slow-cooker-chef-warming-winter-stew-with-skirt-of-beef-and-baby-carrots-recipe-5734 Stumbling self sufficiency in a small space Thu, 09 Feb 2012 00:52:19 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: fn http://www.cottagesmallholder.com/the-slow-cooker-chef-warming-winter-stew-with-skirt-of-beef-and-baby-carrots-recipe-5734/comment-page-1#comment-65614 fn Fri, 15 Jan 2010 13:00:09 +0000 http://www.cottagesmallholder.com/?p=5734#comment-65614 Hi Markfromireland Thank you so much for the recipe. My mouth was watering as I read it. Hi Markfromireland

Thank you so much for the recipe. My mouth was watering as I read it.

]]> By: markfromireland http://www.cottagesmallholder.com/the-slow-cooker-chef-warming-winter-stew-with-skirt-of-beef-and-baby-carrots-recipe-5734/comment-page-1#comment-65601 markfromireland Fri, 15 Jan 2010 10:26:04 +0000 http://www.cottagesmallholder.com/?p=5734#comment-65601 Oops I forgot to say that the measurements are given in metric for UK and European readers and the US measuring cup and spoon system for American/Canadian readers. I <i>think</i> I'd done the conversion properly. But you use the amounts given in cups at your own risk :-) Oops I forgot to say that the measurements are given in metric for UK and European readers and the US measuring cup and spoon system for American/Canadian readers. I think I’d done the conversion properly. But you use the amounts given in cups at your own risk :-)

]]> By: markfromireland http://www.cottagesmallholder.com/the-slow-cooker-chef-warming-winter-stew-with-skirt-of-beef-and-baby-carrots-recipe-5734/comment-page-1#comment-65600 markfromireland Fri, 15 Jan 2010 10:19:31 +0000 http://www.cottagesmallholder.com/?p=5734#comment-65600 Slow Cooker Beef and Barley Stew The barley in this recipe is a good source of fibre and thickens the stew without the need for flour. I find this stew to be great as a warming comfort food. I serve it over mashed potatoes for preference but it goes well with thick slabs of a crusty whole-grain bread or use a good chewy white bread such as Focaccia to soak up the juices.. Preparation Time: About 15 Minutes Cooking Time: 10 Minutes (See note below). Slow Cooker Time: 8 to 10 hours Serves: Upto 4 people depending on how hungry they are … Ingredients: * 1 lb (454 g) Any Stewing Beef cut into bite sized pieces * 2 tbsp (30 mL) vegetable oil * 2 Onions, chopped roughly * 2 Carrots, chopped * 2 cups (500 mL) beef OR vegetable stock * 1/2 cup (125 mL) pot or pearl barley, rinsed * 1 tbsp (15 mL) each dark brown sugar, tomato paste and red wine vinegar * 1/2 tsp (2 mL) each salt and dried thyme leaves * 1/4 tsp (1 mL) pepper * 1 cup (250 mL) peas (yes frozen peas are fine), thawed Method: Heat 1 tbsp of (15 mL) oil in a large frying over medium-high heat Cook beef until browned, (you might have to do this in 2 batches) Transfer cooked beef to slow cooker. Add remaining oil to pan; Cook onions and carrots a few minutes until lightly softened. Stir in stock, barley, brown sugar, tomato paste, vinegar, salt, thyme and pepper; bring to simmer. Pour the simmering vegetable and barley mix into slow cooker; Cover and cook until beef and barley are tender (this will take 8 to 10 hours on LOW or 4 to 5 hours on HIGH). Turn off slow cooker. Stir in peas and let stand for 10 minutes to heat peas. Notes: This is the original recipe and is from back in the days when everybody said everything had to be browned. I've come to the conclusion that the main purpose of browning everything is to bring the slow cooker's contents up to temperature rather than for reasons of flavour. There is, as far as I can tell no difference in taste between browning or not. So I save both on effort and fuel and don't bother. I DO turn the slowcooker on to high the moment I'm ready to start Slow Cooker Beef and Barley Stew

The barley in this recipe is a good source of fibre and thickens the stew without the need for flour. I find this stew to be great as a warming comfort food.

I serve it over mashed potatoes for preference but it goes well with thick slabs of a crusty whole-grain bread or use a good chewy white bread such as Focaccia to soak up the juices..

Preparation Time: About 15 Minutes
Cooking Time: 10 Minutes (See note below).
Slow Cooker Time: 8 to 10 hours

Serves: Upto 4 people depending on how hungry they are …

Ingredients:

* 1 lb (454 g) Any Stewing Beef cut into bite sized pieces
* 2 tbsp (30 mL) vegetable oil
* 2 Onions, chopped roughly
* 2 Carrots, chopped
* 2 cups (500 mL) beef OR vegetable stock
* 1/2 cup (125 mL) pot or pearl barley, rinsed
* 1 tbsp (15 mL) each dark brown sugar, tomato paste and red wine vinegar
* 1/2 tsp (2 mL) each salt and dried thyme leaves
* 1/4 tsp (1 mL) pepper
* 1 cup (250 mL) peas (yes frozen peas are fine), thawed

Method:

Heat 1 tbsp of (15 mL) oil in a large frying over medium-high heat
Cook beef until browned, (you might have to do this in 2 batches)
Transfer cooked beef to slow cooker.
Add remaining oil to pan;
Cook onions and carrots a few minutes until lightly softened.
Stir in stock, barley, brown sugar, tomato paste, vinegar, salt, thyme and pepper; bring to simmer.
Pour the simmering vegetable and barley mix into slow cooker;
Cover and cook until beef and barley are tender (this will take 8 to 10 hours on LOW or 4 to 5 hours on HIGH).
Turn off slow cooker. Stir in peas and let stand for 10 minutes to heat peas.

Notes:

This is the original recipe and is from back in the days when everybody said everything had to be browned. I’ve come to the conclusion that the main purpose of browning everything is to bring the slow cooker’s contents up to temperature rather than for reasons of flavour. There is, as far as I can tell no difference in taste between browning or not. So I save both on effort and fuel and don’t bother. I DO turn the slowcooker on to high the moment I’m ready to start

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