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Roast Beef And Barley Stew

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. two cups of water
  2. a pint of cold roast beef when
  3. a cup of boiled barley
  4. Cut
  5. four slices of cold boiled potatoes
Contains Gluten Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To a pint of cold roast beef when cut into slices, add a cup of boiled barley, three or four slices of cold boiled potatoes, and a grain of salt.
  2. Put all into a stewpan with nearly two cups of water.
  3. Simmer ten minutes.
  4. Or you can substitute boiled cracked wheat.
  5. Very nice.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife