This recipe is one that has been "hidden" in a recipe book that I own for about 10 years. My awesome Sister In Law told me to check it out, and I liked it so much I served it to guests! It seemed to be a rave (or The Browns are very polite...) but in either case, I liked it.
Special Equipment: none
Time Management:
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
1 1/2 lbs chuck roast beef cut into 1/2 inch cubes
3/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil, divided
2 cups onion, diced
1 cup carrot, diced
1/2 cup celery, diced
1 pound mushrooms, thinly sliced
1 clove garlic, minced
1/4 tsp thyme
1 can chicken broth
1 can beef broth
1/2 cup pearl barley
Directions:
Sprinkle beef with salt and pepper. Heat 1 Tbsp olive oil in large pot and brown beef until no longer pink. Transfer beef to a bowl and set aside. Drain flavorful "broth" into a mug and set aside. Add remaining 1 Tbsp olive oil and saute onion, carrot and celery until soft, aprox 5 minutes. Add garlic, thyme and mushrooms for an additional 5 minutes. Add beef and chicken broths as well as your reserved "broth" and beef back to pot, along with barley. Bring to a boil, reduce heat and cover and simmer for 1 1/2 hours until beef is tender.
Parmesan Potatoes
Time Management: Total time from start to finish 2 hrs minimum
Prep Time: 20 minutes *must have additional time for potatoes to cool
Cook Time: 30 minutes
Ingredients:
10 small red potatoes
4 Tbsp grated Parmesan cheese
1 Tbsp Olive Oil
1/4 tsp garlic powder
salt and pepper to taste
Directions:
Bring water to a boil. Place cleaned potatoes into water for 4 minutes. Drain and let cool completely.
Preheat oven to 350 degrees
Quarter potatoes and then combine with remaining ingredients in bowl. Place on a cookie sheet and bake 25-30 minutes. Taste and adjust seasonings if necessary.
*Original source for the potatoes http://fortheloveofcooking-printablerecipes.blogspot.com/2008/11/parmesan-roasted-potatoes.html
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