Skip to main content

The Food Matters Project: Braised Beef with Barley and Fall Flavors





We've come full circle and I am thrilled to be hosting The Food Matters Project once again.

Back in April I selected a recipe full of Springtime flavors: Fish Braised in Rhubarb Sauce. My first attempt was rhubarb-less; my second attempt was successful. And I will definitely be making that again when rhubarb appears on market shelves next Spring.


So, in keeping with this season, I wanted to make a hearty, Autumn-appropriate stew. I picked Bittman's Wheat Berries with Braised Beef and Parsnips as my inspiration. Admittedly, I made a few adjustments based on what I had in my cupboard. I subbed beer for the wine, skipped the garlic, added pumpkin, quince, and chestnuts, swapped watermelon radishes for the parsnips because I had some leftover from my CSA box, and ended up having to change out barley for farro. This recipe is definitely not for when you are in a rush. But if you have multiple hours - and I did because I was cranking on an article deadline - do it! You'll love the Fall flavors.

Splash of olive oil
1 pound grass-fed beef, (your choice of cut) cubed
Salt and black pepper
1 onion, peeled and diced
2 12 oz beer (I used some Buffalo Bill's Pumpkin Ale)
2 shots of espresso
3 C  organic beef , chicken, or vegetable stock or water + more as needed
1 C barley
2 bay leaves
1 T fennel seeds
8 large watermelon radishes, scrubbed, quartered, and sliced
1 C roasted pumpkin, cubed
1 C steamed chestnuts (thank goodness for Trader Joe's vacuum packed chestnuts!)
2 quince, peeled, cored, and sliced
sour cream, for garnish
pumpkin seed oil, for garnish
crisped bacon bits, for garnish

In a large pot saute your onions in a splash of olive oil. Once they caramelized, add the beef and brown until the edges are lightly seared. Add in one bottle of beer, one shot of espresso, and fennel seeds.


Braise the beef until it's falling apart. I did mine for about 2 hours on really low heat. Add another beer, another shot of espresso, stock, bay leaves, barley, quince and radishes. Continue simmering for another hour. Stir in the pumpkin and chestnuts and cook till warmed through.

To serve, garnish with a dollop of sour cream, a few browned bits of bacon, and a drizzling of pumpkin seed oil.

Though I diverged from Mark Bittman's recipe, it was certainly my leaping off point and I will be making this Fall stew often throughout the chilly season. Once I get my hands on some farro, I'll be making this again.

To see what the other foodie bloggers whipped up, click here. Look in the comments section.




Comments

  1. thanks so much for hosting, i loved this recipe. it turned out to be a really cold weekend and this was perfect to tuck into sunday night.

    ReplyDelete
  2. Great choice Camilla! It has been a long time since I made stew and I had never had wheat berries before.

    ReplyDelete
  3. When do the radishes go in? When do I use the beef stock?

    ReplyDelete
  4. Sorry, Andy. I guess I didn't write that recipe very well. I've edited to include your two questions. ~CMM

    ReplyDelete
  5. Camilla, loved your choice this week! Thanks for hosting and picking such a great recipe. It was so adaptable and we really enjoyed it :)

    ReplyDelete
  6. Look tasty! I love wheat berries...but farro is probably my favorite grain.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa