It’s been too long, hasn’t it? I always feel so refreshed when I’m able to set a bit of time for myself and share a good recipe with you. My life is still filled in homeschooling responsibilities, so any time I get to pen my thoughts on screen makes me happy.
Oh, friends, It’s the beginning of a new year and I’m excited, I’m sure as all of you are, to begin anew. I have a few things I’ll be working on to help myself over this coming year. No, I’m not one to set high goals in fitness and diets, but I am starting a new program to help restore my core and pelvic floor. It’s called Restore Your Core. It should help me heal my diastasis recti (split abdominals) and some pelvic floor issues I have from childbirth. Yay! If you’d like to follow me along on my Restore Your Core journey, make sure to follow me on Instagram. I’ll be sharing my progress on Instagram Stories over the next few months.
Besides a fresh new program for my physical health, I am also excited about my new gardening plans for the year. This will be my family’s first spring in our new home. I’m still finalizing plans on our new urban-homestead but they will include vegetable gardens, fruit trees, herbs, bushes to attract songbirds, butterflies, and more. How exciting, right?!
As you can see I have a lot to share so hopefully, I’ll get my schedule coordinated in a way that I can get more writing done this year on the blog, however, if it’s slow-going, do follow my Instagram account because another blogging goal this year is to share more micro-blogs on my Instagram feed and Stories!
I’m rejoicing this year and I’d love for you to rejoice with me!
So, as usual, let’s talk about some good, nourishing food!
A Simple Beef and Barley Stew
Guys, I love good food!
Food that makes you shake your head and dance a little jig, food that brings about good feelings of warmth, comfort, and safety, and food that brings about healing too.
All of it … good, nourishing food. So, that’s what I’m going to keep on bringing you guys!
After a couple of weeks of unseasonably warm weather, the cold temperatures finally started to set in and I craved a good hearty stew. Of course, I didn’t have a pastured roast set out to chop into meaty cubes to brown and braise for a good stew so instead, I used ground beef.
Let me tell you, it turned out wonderful. This is one of those economical stews I can imagine mothers of old cooking to get by. Ones that are simple enough to make and evoke comforting memories of family.
It was all of that, hearty and comforting. I like to add greens to most of my stews. Greens are expert detoxifiers and oh, so much more. Every week I purchase spinach, arugula, swiss chard or Lacinato kale, and two heads of romaine lettuce. Did I mention I love greens?
To get some greens into my family’s tummies, once the stew was finished, I added swiss chard to wilt in the stews own heat. Perfect!
Next time you’re needing to warm up, give this beef and barley stew a try.
This beef and barley stew, made warm and nourishing, is simple enough to make for a weeknight meal or a slow and lazy weekend.
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 yellow onion, roughly chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 1 tsp salt
- 1 lb ground beef
- 1 tsp salt
- 1/4 tsp fresh cracked pepper
- 1 can diced tomatoes
- 6 cups beef broth
- 1 cup dried barley
- 1 tbsp dried parsley (sub dried oregano)
- 3 bay leaves
- 4 medium-sized potatoes, skinned and roughly chopped
- 4 large handfuls, dark leafy greens (swiss chard, beet tops, kale, or spinach)
Method:
- 1. In a large, heavy-bottomed pot, gently bring 2 tbsp of extra virgin olive oil to heat. Add the onions, carrots, celery, and 1 tsp salt. Saute until the vegetables are crisp-tender, 5 minutes.
- 2. Add the ground beef and brown with the vegetables. Once browned, add 1 tsp salt, pepper, tomatoes, broth, barley, parsley, and bay leaves. Mix together, bring to a boil, lower the heat to low, cover and cook for 30 minutes.
- 3. After 30 minutes, add the potatoes, cover and continue to cook for another 20 minutes. Once finished, turn off the heat and add the dark leafy greens. Mix through until wilted.
- 4. Serve piping hot topped with a dredge of olive oil and parmesan cheese. Oh, and don't forget a good crusty sourdough bread.
Beef and Barley Stew, have you made it? Share with us in the comments below your favorite stew to eat on a chilly day.
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