Tomato Barley Stew with Pulled Beef
You will need:
- 1-2 lbs of fresh tomatoes. We buy organic, heirloom tomatoes from the farmer’s market
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion (1 medium)
- 3 carrots, diced (thin)
- 1 cup organic dry barley, rinsed
- 1 28-ounce can organic crushed tomatoes (preferably fire roasted)
- 4 cups free-range chicken broth
- 6-8 cloves garlic, sliced
- 1 tablespoon dry oregano
- 1 tablespoon dry basil
- 2 teaspoons crushed rosemary
- 1 teaspoon fresh thyme
- Himalayan salt and cracked black pepper
- 2 cups chopped Lacinato / Dino kale
- Add olive oil, onion, and carrots to a preheated stockpot over medium-high heat. Cook 5 minutes, or until onion is translucent. Stir in barley and cook 5 minutes, or until grains are aromatic. NOTE*** Slice the carrots very thinly, or they will take awhile to soften.
- Slice the fresh tomatoes and add them in. Stir in the can of fire-roasted crushed tomatoes, chicken broth, garlic cloves, oregano, basil, rosemary, thyme, and salt and pepper. Bring to a boil, and then reduce heat to low-medium and simmer 40-60 minutes, or until barley is plump and tender. Stir in kale and cook 5 minutes, or until wilted and tender.
- Herb Roasted Chickpeas if desired. (We place fresh chickpeas onto a cookie tray, coat them lightly in olive oil, oregano, basil, rosemary, thyme, salt, pepper, and pecorino Romano. Roast them for 20-30 minutes on 375o, or until dried)
Optional: This stew tastes great on its own; however, we like to also slow-cook a rump roast in our crock pot and add pulled beef to this dish as well.
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