Hormel Foods Recipes

Ingredients

• 1 (1 1/4-pound) package Sutton & Dodge® Beef Stew Meat
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 3 cups water
• 1 (14.5-ounce) can diced tomatoes
• 2 cups sliced carrots
• 1 cup button mushrooms, cut in half
• 1 cup frozen pearl onions
• 1 tablespoon Herb-Ox® Beef Instant Powder
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves
• 1/2 teaspoon pepper
• 1/2 cup medium pearl barley
• 1/4 cup chopped fresh parsley

Step-by-Step

1. Buy 1 package Sutton & Dodge® Beef Stew Meat.

   
2. In 4-quart Dutch oven or heavy saucepan, heat oil over high heat. Add beef and garlic. Cook, stirring occasionally, 10 to 12 minutes or until liquid is evaporated and beef is well browned.

   
3. Stir water, tomatoes, carrots, mushrooms, onions, bouillon, rosemary and pepper into beef; bring to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 45 minutes.

   
4. Stir barley into stew; return to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 45 to 50 minutes or until barley and beef are tender. Stir in parsley.

   
5. Enjoy this hearty stew on a cool fall day.