Beef Barley Stew for Two

I like beef and barley stew, but one of the problems with making it is the quantity it usually makes.  I have found that I really don’t care for leftover food much anymore, and would rather have something fresh (or at least freshened, LOL, see my Creative Leftovers).  For our holiday meal we had a prime rib, and the leftover meat after several meals along with the bones made the perfect base for a dinner for two.

Beef Barley Stew for Two ~ From My Carolina Home

Actually, any beef bones with meat on them will do for this.  The bones will flavor the broth nicely with the onion.  You can add other aromatics like garlic, leeks and/or carrots if you like.

Beef Barley Stew at From My Carolina Home

Chop the onion, garlic, carrots and any other veggies you like, and add to the pot with the bones. Add enough water to cover the bones and meat, usually around 7-8 cups. Some of it will boil away and reduce the broth.

Beef Barley Stew at From My Carolina Home

Bring it to a rolling boil.

Beef Barley Stew at From My Carolina Home

Then, reduce the heat and simmer for about an hour, and up to 2-3 hours.  This will get the most flavor from the bones, and tenderize the meat so it comes off the bone easily.  Add mushrooms if you like them. Measure out 1/2 cup of pearled barley.

Beef Barley Stew for Two ~ From My Carolina Home

Take the bones out and allow to cool so you can handle them while the barley cooks.

Beef Barley Stew for Two ~ From My Carolina Home

Shred the meat off the bones. You’ll be amazed at how much meat is on those bones! Cut away any fat and discard.

Beef Barley Stew at From My Carolina Home

De-fat the broth using a fat separator. I have to do this in three batches as I had about six cups of broth after simmering.

Beef Barley Stew at From My Carolina Home

Bring the broth back to a low boil or high simmer, add the barley and cook about 45 minutes, or until tender. The barley will take up much of the broth. Add the meat back to the pot.  Add salt and pepper to taste.  I don’t do any thickening of the broth for this meal, the barley is filling and it is nice to have the beef broth just served as it is.

Beef Barley Stew for Two ~ From My Carolina Home

Serve in a bowl, I like using the pasta bowls for stew.

Beef Barley Stew for Two ~ From My Carolina Home

I like to add a dollop of sour cream and some chopped green onions to my bowl.  I love the fresh flavor these garnishes give a meal.  DH just gets green onions as he isn’t a fan of sour cream.  He gave me some white truffle oil last month, and it was delicious on this stew too – adding an earthy flavor.

Beef Barley Stew for Two ~ From My Carolina Home

With a salad as the first course, the stew makes a filling supper, and there is enough just for two with maybe a small bowl left over for lunch tomorrow. This is a great way to use up the remains of a beef dinner, and make the leftovers into a fresh meal.  If you need a bigger amount, just increase the water and barley in a 3-to-1 ratio.  The amounts of onion and mushrooms can be increased too, this isn’t a precise recipe.  A bit more or less of any component will work.  You can add other things too, like green peas or carrots at the end of the cooking if you like.

Beef Barley Stew for Two

Leftover beef with bones
Thick slice of onion, split into rings or chopped
1 garlic clove, chopped
Any other aromatic veggies you like – carrots, celery, leeks
8 cups water
1/2 cup sliced mushrooms
1/2 cup pearled barley
Salt and pepper to taste
Garnish suggestions – sour cream, green onions, light drizzle of white truffle oil

Place bones, onion, any other veggies you like and water in large pot and bring to boil. When the stew has boiled, reduce the heat and simmer for about one hour and up to three hours. Add mushrooms if you like them. Measure out 1/2 cup of pearled barley. Take the bones out and allow to cool so you can handle them while the barley cooks. Shred the meat off the bones.  Remove as much of the fat as you can using a fat separator. Bring the broth back to a low boil or high simmer, add the barley and cook about 45 minutes, or until tender. The barley will take up much of the broth. Add the meat back to the pot, salt and pepper to taste. Serve in bowls with broth, garnish as you like, sour cream and green onions are tasty.

Beef Barley Stew for Two ~ From My Carolina Home

Do you enjoy beef and barley stew?  What do you like to do with leftover beef?

 

12 thoughts on “Beef Barley Stew for Two

  1. I find it very hard to cook for two with out having leftovers especially if it is stew/soups/casseroles – try as I might I most always have leftovers for lunch – which i don’t mind – I don’t mind heating leftovers in the microwave for a quick meal

  2. Sam

    Perfect! I made beef vegetable soup (store was out of barley) last week and had to freeze a container of it and then ate it for countless meals! I don’t mind leftovers but this even tried MY patience!! I’ll try this recipe and it will give me a good amount w/out having to eat for days…..since my freezer always seems to be very full!

  3. I have frozen the huge ham bones, and will use them for winter soup, add lots of water, all the veges we have, some flavourings, and at the end, silver beet leaves. Nothing quite like a plate of soup to warm you up on a cold day.

  4. Melanie

    We love leftovers. I often shred leftover pot roast for tacos or another dish that we call “taco burritos,” which is everything that’s in a taco shell except it’s wrapped in a flour tortilla and heated with cheese. Yum.

  5. Sharon Schipper

    After you mentioned this before Christmas I did the same with our prime rib bones and some leftover meat. My son and DIL ate at least one more meal from the primerib, but there were still some odd chunks to go with the bones. I had roasted a couple of pounds of carrots with the rib, and made oriental green beans (stir fried fresh beans with garlic and mushrooms and soy sauce) so those went in as well, along with onion and the barley, so my soup was more populated, and using cartoned beef broth and the soy sauce, no salt required, just some cracked pepper. Since it is a 6 qt crockpot, yep, more leftovers! but the good kind, I froze individual portions from the leftover soup, and it serves me very well as work lunches. The wonderful thing about “leftover” soup is it’s never the same twice, at the same time, if it is the best soup you ever made, hard to duplicate!

    Happy New Year dear lady.

  6. Laurie

    Love a great stew in the winter! Pinning to share 🙂 Thanks for linking up with us for Brag About It this week and sharing your recipe with us!

  7. Jann Olson

    I love a hearty stew now and then for dinner. I’ve never had one with barley. Sounds yummy! Thanks for sharing with SYC.
    hugs,
    Jann

  8. What a great Stew for Two,this looks delicious! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

Due to the volume of comments during Autumn Jubilee, I am unable to respond personally to each one via email during this event. I love your comments and read every one. Thank you and enjoy!!

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