I participated in a campaign on behalf of Mom Central Consulting (#MC) for the Certified Angus Beef® brand. I received product samples to facilitate my review and a promotional item as a thank you for participating.
I grew up eating Beef Stews, especially in the cold winter months. Rob loves them, so I make them, but honestly, I feel like so many times my beef stews are just… lacking. We usually buy the meat that’s on sale and just dump a big roast into the slow cooker with some potatoes and carrots. And cook it. All day long.
Don’t get me wrong, they’re good, but not this good.
I was recently challenged to try out two Beef Stew recipes that will be showcased on the award-winning CBS show Recipe Rehab tomorrow morning! Not only was I challenged with new recipes to totally beef up my Beef Stew and to include the Certified Angus Beef® brand in my Beef Stew rather than what I can find in the sale bin.
I was sent 2 Certified Angus Beef® brand Roasts. Did you know that the Certified Angus Beef® brand is a cut above USDA Prime, Choice and Select grades? I didn’t. I also didn’t know that a good rule of thumb for finding a lean meat is to look for ‘round’ or ‘loin’ in the name. The Certified Angus Beef® brand that I received for this recipe were certainly lean, but they were so tender after cooking according to my Recipe Rehab Beef Stew Recipes.
I made the Hearty Beef Stew recipe on a super cold night here in east Tennessee. I took it to my parents so we could all enjoy a warm bowl of Beef Stew with the Certified Angus Beef® brand beef.
Both of the Recipe Rehab Beef Stews were made in my Dutch Oven – the Hearty Beef Stew was made on the stove and the Beef Stew with Barley mainly cooked in the oven. I liked this over the Slow Cooker because I could prepare it in a small amount of time and the flavors were perfectly blended.
Let me tell you. I am now a Beef Stew fanatic. I couldn’t believe the difference of using the Certified Angus Beef® brand in both of my new Beef Stew recipes. Now, let me show you our new favorite…
Before I made this recipe, I have to admit, I didn’t even know what Barley was! But oh my goodness – what a fun twist on a classic Beef Stew Recipe. You must try this Beef Stew with Barley Recipe – you’ll thank me later! The flavorings of chopped spinach, garlic, mushrooms, and tomato paste just blend so wonderfully with the Certified Angus Beef® brand and Barley!
Be sure to tune in to Recipe Rehab tomorrow morning, on CBS, to find out which of the two Beef Stew Recipes win the face-off. I know which one I’ll be rooting for!
- 2 1/2 pounds Certified Angus Beef ® sirloin tip, cut into 1 1/2-in. chunks
- 1 pound crimini or button mushrooms, cleaned
- 2 cups fresh spinach, rough chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 teaspoon or large pinch of kosher salt
- 2 tablespoons olive oil, divided
- 1 large onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 1/2 cups (or half a bottle) pinot noir
- 3 cups low sodium beef stock
- 1 large bay leaf
- 1/2 cup quick cooking barley
- 1/2 cup flat leaf parsley, chopped
- Preheat oven to 450°F.
- Add mushrooms, spinach, garlic, tomato paste, thyme and oregano to food processor. Pulse lightly until vegetables are roughly diced and mixture comes together.
- Pat cubed meat with a paper towel to absorb excess moisture; this helps beef brown when seared. Season beef with salt. In large Dutch oven or pot on medium-high heat, add one tbsp. olive oil. Working in batches so as not to crowd the pot, brown beef a few minutes on each side. With slotted spoon, remove browned beef and reserve.
- Add remaining olive oil to Dutch oven, and then the diced onion, carrots and celery. Sauté for 5 minutes. Turn heat down to medium and add mushroom mixture, mixing well with wooden spoon. Place meat back in pan; then add the wine and stock (liquid should cover meat and vegetables). Add bay leaf, cover pot and place in lower part of the oven. Cook for 40 minutes.
- While beef is stewing, add barley and 2 cups water to a medium pot. Bring barley and water to a boil; lower heat and simmer 10 minutes or until tender. Strain any excess liquid.
- After 40 minutes, remove pot from oven and stir cooked barley into stew. Return pot to oven so stew can continue to cook 10 more minutes, or if time permits, up to an hour. The longer stew cooks, the more tender the beef will become.
- Serve stew in a shallow bowl and garnish with freshly chopped parsley.
What’s your favorite Beef Stew Recipe?