I don’t know if it was general pandemic stress or the attempted coup on the government by white supremacists, but yesterday I really got a craving for something comfortable and familiar. I don’t mean to make light of a horrible situation, but jokes and food are how I cope. So I strayed from my usual gluten-free adaptations today for some traditional beef and barley stew—with green chiles because I’m from New Mexico and green chile is how New Mexicans cope. I hope you like it!
- 1 large white onion, diced
- 3 tablespoons avocado oil
- 5-10 cloves of garlic, to taste
- 1 lb beef stew meat
- 12 oz jar or can of green chile
- 1 cup beef bone broth
- 3.5 cups hot water
- 5-8 carrots, depending on size, peeled and chopped into rounds
- 5-6 stalks celery, peeled and chopped finely
- 1 tablespoon cumin
- Salt and pepper, to taste
- 1/2 cup pearled barley (skip if you are gluten free)
- 3 tablespoons grassfed butter
Heat the avocado oil in a large and heavy soup pan or Dutch oven. Sauté the onion until it it translucent, about five minutes. Add the garlic and and the beef stew pieces, carefully —one or two at a time. Season with salt, pepper and cumin and brown the meat on all sides. Add the green chili and let simmer five minutes on low. Add the broth and water and bring to a boil. Drop the heat back to a simmer for about a half hour, and then add the carrots and celery.
Read the directions on your barley! The one I used took 50 minutes, but there are quicker cooking versions. Once your veggies are almost as soft as you’d like, toss in the barley for time it says on the package. Add the butter at the very end and stir till melted. Adjust broth for salt and serve. Makes about six large servings.