Dakota Territory Beef Barley Bean Stew

An old-fashioned beef stew with Shiitake mushrooms, leeks, and lentils. Add cubed beef or oxtails to prepare this rustic, hearty meal.

For Vegetarian Variation - Click Here

For Slow Cooker Variation - Click Here

For Pressure Cooker Variation - Click Here

Beef Barley Soup Mix Ingredients:

Baby Limas, Lentils, Barley, Carrot, Leek, Shiitake, Mushroom, Parsley, Paprika and Spices. No added salt, preservatives or MSG.

Allergen Information: This product contains pearled barley.

What you need: 

• 2 Tablespoons Butter
• 1 Very large Onion, Sliced (1 cup)
• 2-3 Pounds Beef Stew Meat or Oxtails
• 8 Cups Beef Broth
• 2 Cups Water
• 1 Teaspoon each Salt and Freshly Ground Pepper
• 2-3 Turnips, or Potatoes (2-3 Cups), Peeled and Diced
• 8 Ounces Fresh Mushrooms, Sliced
• ¼ Cup Sherry or Red Wine

Here's what you do: 

1. In a 6 or 8-quart pot melt 1 Tablespoon of butter. 
2. Brown stew meat (or oxtails) in 2-3 batches over medium-high heat, not crowding the meat, and turning each piece once. Remove meat to plate when browned. 
3. Add second tablespoon of butter. Lower heat and brown onion about 5 minutes. 
4. Add meat back into pot and contents of Dakota Territory Beef Barley Bean Stew Mix, broth, and water. Bring to a simmer and cook covered 2 hours (or 3 hours for oxtails). 
5. Add turnips or potatoes, mushrooms, sherry, and salt and pepper. Simmer covered 1 hour. 

This stewy beef barely soup can be made a day ahead or frozen and reheated.

New Nutrition Tips:

• To boost vegetables, add 2 cups fresh, chopped carrots or cubed butternut squash for final 45 minutes of cooking time.
• To cut saturated fat, prepare with 1 pound extra lean beef or bison, and trim off any visible, solid fat from meat, or go Vegetarian. Prepare with 1 1/2 tablespoon vegetable oil and 1/2 tablespoon butter instead of 2 tablespoons butter to brown onions. 
• To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Recipe Variation:

You will use vegetable broth and fresh mushrooms instead of meat in this variation. 

What you need: 

• 2 Tablespoons Butter
• 1 Very large Onion, Sliced (1 cup)
• 1-2 Pounds Fresh Mushrooms, Sliced
• 8 Cups Vegetable Broth
• 2 Cups Water
• 1 Teaspoon each Salt and Freshly Ground Pepper
• 2-3 Turnips, or Potatoes (2-3 Cups), Peeled and Diced
• 8 Ounces Fresh Mushrooms, Sliced
• ¼ Cup Sherry or Red Wine

Here's what you do:

1. Melt butter in 6 or 8-quart pot over medium heat.
2. Sauté mushrooms and onion in butter about 5 minutes. 
3. Add mushrooms, Dakota Territory Beef Barley Bean Stew Mix, broth, and water. Bring to a simmer and cook covered 1 hour. 
4. Add turnips or potatoes, sherry, and salt and pepper. Simmer covered 1 hour.
   

Slow Cooker Recipe Directions:

Recommended slow cooker size: 6-7 quart size

1. In large skillet brown meat and onion a butter. Drain and transfer to bowl of slow cooker.
2. Add contents of soup mix and broth. Stir well.
3. Cover and cook on LOW for 6-8 hours.
4. Stir in sherry, mushrooms, and turnips.
5. Cook 1 to 2 hours longer covered on high, and serve.

Pressure Cooker Recipe Directions:

1. In bowl of pressure cooker Sauté 2 lb cubed beef stew meat and one sliced onion about 5 minutes.
2. Add contents of the Dakota Beef Barley Bean stew mix, 2 tsp salt and freshly ground pepper, and stir well.
3. Add 6 cups beef broth. Set pressure cooker for 35 minutes.
4. Quick release and add 2-3 diced turnips, 4 oz. fresh sliced mushrooms and ¼ cup sherry.
5. Set pressure cooker for 15 minutes and use natural release.
6. Add 1-2 cups water to reach desired consistency, and serve.