Wednesday, February 23, 2011

Tex-mex Barley Stew

3/4 c. barley
1 onion
2 cloves garlic
olive oil
1 can tomatoes, drained
1 carrot, cut into coins
3/4 c. frozen corn
1/2 c. frozen peas
1 can diced chilis
1 can pinto beans
1/2 bell pepper, chopped
1/2 tsp. chili powder
1/4 tsp. thyme
1/4 tsp. oregano
5 c. beef broth (vegetable or imitation work fine too)
1 tsp. apple cider vinegar
1/2 c. flour
1 - 2 c. cooked beef, chicken, pork, turkey, pretty much whatever you have leftover, chopped or shredded (optional, if not using add an extra can of beans)

Saute onion in olive oil until tender. Add the garlic and cook for 30 seconds. Add the beef broth and barley and simmer until the barley is tender, about 45 minutes. Add the carrots after about 30 minutes of cooking.

Add the remaining ingredients, except flour, and simmer until the vegetables are cooked.

Combine the flour and enough water to make a thin paste. Stir the flour into the simmering broth and simmer until thick.

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