Beef and Barley Stew

One of the soups that I have really enjoyed is the Clean out the Fridge Soup which is intended to clear out any leftovers, vegetables wilting in the crisper drawer such as older carrots and celery, and pantry items.  In fact, I liked the components so much and how they came together that I decided to make a similar version before my leftover bits bag had accumulated enough leftovers.  For the beef and barley stew, I  started with about 3/4 pound of grass fed beef, added vegetables and barley, and let the crockpot do the rest.  Of course, I had to decrease the meat from most recipes I’ve seen and upped the vegetables a lot.  We loved the results.

Beef and Barley Stew

3/4 pound ground beef (or ground turkey)
1 onion, chopped
3 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1 cup leftover or frozen green beans, cut into 1 inch pieces
1 can (16 oz.) fire roasted diced tomatoes
2 cups beef stock
1/3 cup dry lentils
1/3 cup pearl barley
1 bay leaf
1 t thyme

1 T worcestershire sauce
1 T red wine vinegar
1 cup shredded cabbage

In a saute pan, brown the ground beef in a small amount of oil.  Drain and add the cooked beef to a crockpot.  Add the ingredients through the thyme.  Turn crockpot to low and cook for 7-8 hours.  About half an hour before serving, add the worcestershire sauce, red wine vinegar, cabbage, and salt and black pepper to taste.  Stir well and cook for another 30 minutes.  Adjust seasonings and serve.

shared at $5 Dinners, Pennywise Platter, Grocery Cart Challenge, and Tempt My TummyTuesday