What you need:
2 pounds lean stew veal
2 tbsp all purpose seasoning
Some olive oil for frying
1 onion chopped roughly
1/3 cup flour
1 tbsp minced garlic
3 cups chopped carrots
A handful chopped parsley
A couple of sprigs of thyme
3 tomatoes chopped
2 cups cremini mushrooms chopped
3 stalks celery cubed
½ cup green onions chopped
A couple of leaves of savoury chopped
2 bay leaves
Beef broth or vegetable broth (amount depends on how thick you like your stew- I used 6 to 8 cups)
1 cup medium barley
1 sweet potato peeled & cubed
2 regular potatoes peeled & cubed
1 cup frozen peas
A handful coriander chopped
salt & pepper
How to:
ENJOY!
2 pounds lean stew veal
2 tbsp all purpose seasoning
Some olive oil for frying
1 onion chopped roughly
1/3 cup flour
1 tbsp minced garlic
3 cups chopped carrots
A handful chopped parsley
A couple of sprigs of thyme
3 tomatoes chopped
2 cups cremini mushrooms chopped
3 stalks celery cubed
½ cup green onions chopped
A couple of leaves of savoury chopped
2 bay leaves
Beef broth or vegetable broth (amount depends on how thick you like your stew- I used 6 to 8 cups)
1 cup medium barley
1 sweet potato peeled & cubed
2 regular potatoes peeled & cubed
1 cup frozen peas
A handful coriander chopped
salt & pepper
How to:
- Season the meat cubes with the all purpose seasoning and fry in 1 layer in batches in the olive oil until browned on both sides then remove from the pot and set aside
- Add all the vegetables except the potatoes & peas and all the herbs except the fresh coriander to the same pot
- Fry and add the garlic and flour as well, continuously stirring for 5 minutes more
- Add the broth and meat cubes
- Simmer for 1 hour then add the barley in
- When the meat is slightly tender, add in the potatoes and peas
- Simmer until everything is tender and the meat pulls apart (can take 1 more hour or 2!)
- Adjust salt and pepper if needed
- Top with coriander and serve warm
- Drizzle some lemon juice and hot sauce on it if you wish
ENJOY!
