One of the first jobs I had was working in an Irish steakhouse called Gallagher’s. It was an amazing place where I learned that I loved to cook. One of our top sellers was the Irish Beef stew. Marinated chunks of beef and fresh vegetables slow cooked for hours. The beef would shred right off the fork.
This is a DASH diet recipe that is sure to please. You can also serve this with a small portion of mash potatoes if you would like to add more richness. But remember portion size is important
Ingredients
- 1 pound beef round steak
- 2 teaspoons canola oil
- 2 cups diced yellow onions
- 1 cup diced celery
- 1 cup diced Roma tomatoes
- 1/2 cup diced sweet potato
- 1/2 cup diced white potato with skin
- 1/2 cup diced mushrooms
- 1 cup diced carrot
- 4 cloves of garlic, chopped
- 1 cup chopped kale
- 1/4 cup uncooked barley
- 1/4 cup red wine vinegar
- 1 teaspoon balsamic vinegar
- 3 cups low-sodium vegetable or beef stock
- 1 teaspoon dried sage, crushed
- 1 teaspoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary, minced
- black pepper, to taste
Directions
1. Preheat grill or broiler (medium heat). Grill or broil steak 12 to 14 minutes turning once. Don’t overcook. Remove from heat and let rest while preparing vegetables.
2. In a large stock pot, saute vegetables in oil over medium-high heat until lightly brown, about 10 minutes. Add barley and cook an additional 5 minutes.
3. Pat meat dry with a paper towel. Dice grilled steak into half-inch pieces, add to the pot. Then add vinegar, stock, herbs, and spices.
4. Bring to simmer and let cook 1 hour, until barley is cooked and the stew has thickened considerably.
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