Beef and Barley Stew with Mushrooms

Beef and Barley Stew with Mushrooms
       Makes 6-8 servings

For this recipe you might like to get your beef from here – Mt Gnomon’s online farm shop, or you could replace your beef with goat and, if you are very lucky, Black Ridge Farm will have some. Your mushrooms of course will be Tassie grown because pretty much all the supermarket and grocer sold mushies are born and bred here.

Here’s what you will need, but feel free to play around with the recipe to suit. When I made it today I added more barley and red wine!   I’ll probably add more liquid and some carrots before I serve it up later:

1.5 kilos (or thereabouts) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces.

1 large onion, diced

300 grams mushrooms,

3 celery stalks, diced

3 cloves garlic, minced,

1 teaspoon thyme

1 bay leaf

1/2 cup red wine

2 cups beef stock

2 cups chicken stock

1 cup barley

oil

salt and pepper

Film the bottom of a large dutch oven with oil and set over medium-high heat until the oil is hot. Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2-3 minutes until the cubes loosen and are seared golden brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to a clean bowl or plate. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat.

Heat one teaspoon of oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the garlic, then the mushrooms and cook until they have released all the moisture and have turned golden brown. Add the celery and cook until just softened.  Add the thyme and bay leaf, and stir all the seasonings into the veggies.

Pour the wine into the pan to deglaze, scraping up all the browned bits from the bottom of the pan as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the veggies.

Add the meat back to the pot. Pour in the stocks and top with enough water to cover the meat and veggies, about a half an inch (one and a bit cm’s). Bring the stew to a boil, then reduce the heat to very low.

Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes or so until the barley is cooked and the meat is almost falling apart (check by piercing it with a fork. There should be no resistance and the meat should flake apart with pressure). Taste the soup and add salt and pepper as desired.

Serve in individual bowls with a crusty piece of bread to mop up the broth.

Do I hear yum?

Adapted from a recipe found here http://www.thekitchn.com/cold-weather-comfort-beef-and-107027

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Passionate Producers of the week | Black Ridge Farm

BRF landscapeThis week my chosen Passionate Producers are Black Ridge Farm.  Read about them here!

 

 

 

November = 3917 kilos of gathered food = market value over $11,000!

November 2012

Greetings!

Well it’s been another action packed month here at Produce to the People.

We gathered 3551 kilos of locally grown produce and 39 dozen eggs.  This fresh food had a market value of $11,397.30

We collected a further 366 kilos of food from supermarkets and that included fresh produce, bread and frozen meat.

 

IMG_2775

 

We were successful with our proposal for a grant from the Commonwealth Bank Staff Community Fund to run the big Burnie Primary School Veggie Garden Project in 6 Burnie Primary Schools starting next year. Even more awesome is that Christian Parr, our Snack garden Guru is back to run the project!

We didn’t receive any funding, not one cent, from the State Government’s Food For All Tasmanians Grant Round.  We think we put in an awesome application.  It was for a two year project that included increasing the capacity of Produce to the People’s core work and, amongst other things, an edible streetscapes program with Burnie, Central Coast and Devonport Councils.  Unfortunately our proposal did not tick enough of the bureaucrat’s boxes against selection criteria.  This has major implications for the future of Produce to the People and we are currently assessing our options.  Contingencies to the max are being looked at.  It’s all good though – nothing like being forced to reassess how you go about your business!

 

one tonne in DevonportProduce to the People Tasmania spuds for everyone!Produce to the People Tasmania : Burnie Community House spud dream team

 

We gave away two tonne of potatoes in two days. One tonne via the Burnie Community House where awesome volunteers from the community came out in force to help unload the ute. One tonne via some of the organisations we deliver to in the Devonport area.  A huge thanks to the business that gave us the lovely spuds!  Such lovely people!

 

Produce to the People Tasmania : Food Strategy Networking Group :

 

We were part of the Food Strategy Networking Group in Ulverstone. A group of local business owners who came together to talk about how we might work together to increase business opportunities.  I got to talk all things PTTP and about the Tassievore Challenge.

 

Black Ridge Farm

 

And we went to Black Ridge Farm  & Lapoinya Abattoir on a super fantastic Road Trip with members of the Burnie Community House community.  Linking local farmers with local people.

 

I’m off to the big island later this week to discuss options with my board.  Some hard decisions to be made, but exciting times ahead as we do a little reinvent!

 

For now,

Grow, gather, give and love the one you’re with,

Penelope x