Tuesday, October 7, 2008

beef barley stew

Couldn't resist this recipe... it's from The Good Food Cookbook for Dogs via BARK Magazine. The dogs will love it, and I love the book's cover art.

Beef Barley Stew
From The Good Food Cookbook for Dogs by Donna Twichell Roberts, published by Quarry Books

2 quarts water, divided
1 cup barley
1 tablespoon vegetable oil
1 lb. ground beef (or 1 lb. boneless beef, cut into bite-sized pieces)
1 28 oz. can diced tomatoes in juice
1 quart beef broth
4 potatoes, peeled and chopped
4 carrots, peeled and sliced
1 cup macaroni (uncooked)
1 small head cabbage, quartered and thinly sliced


  1. Bring 2 1/2 cups water to boil over high heat in a 3-quart saucepan. Add barley, reduce heat to medium-low, cover and cook for 45 to 50 minutes until all water has been absorbed. Set aside.
  2. Heat oil in an 8-quart stockpot over medium-high heat. Add beef and cook, stirring frequently, until meat is brown, about 8 minutes.
  3. Add tomatoes with juice, remaining 5 1/2 cups water and beef broth. Bring to boil over high heat.
  4. Add potatoes and carrots. Reduce heat to medium-high and cook, stirring occasionally, for 10 minutes.
  5. Add macaroni and cook, stirring frequently, for an additional 10 minutes.
  6. Remove from heat and stir in cabbage and cooked barley.
  7. Makes 8 quarts. Recipe may be doubled.

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