I don’t know if it was general pandemic stress or the attempted coup on the government by white supremacists, but yesterday I really got a craving for something comfortable and familiar. I don’t mean to make light of a horrible situation, but jokes and food are how I cope. So I strayed from my usual gluten-free adaptations today for some traditional beef and barley stew—with green chiles because I’m from New Mexico and green chile is how New Mexicans cope. I hope you like it!
Heat the avocado oil in a large and heavy soup pan or Dutch oven. Sauté the onion until it it translucent, about five minutes. Add the garlic and and the beef stew pieces, carefully —one or two at a time. Season with salt, pepper and cumin and brown the meat on all sides. Add the green chili and let simmer five minutes on low. Add the broth and water and bring to a boil. Drop the heat back to a simmer for about a half hour, and then add the carrots and celery.
Read the directions on your barley! The one I used took 50 minutes, but there are quicker cooking versions. Once your veggies are almost as soft as you’d like, toss in the barley for time it says on the package. Add the butter at the very end and stir till melted. Adjust broth for salt and serve. Makes about six large servings.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.