Crimson meat & Barley Stew

recipe image  Crimson meat & Barley Stew bb4bb32abc43e1fb87e85b519ae43a11 l

“Presumably they don’t luxuriate in sheep and cattle, Bran belief. He commanded the serving men to bring them mutton chops and a gash off the aurochs and come by their trenchers with red meat-and-barley stew. They perceived to fancy that neatly…” -A Conflict of Kings

Crimson meat & Barley Stew IMG 6181

Crimson meat-and-Barley Stew

Thick and hearty, here is the extra or less  stew that will follow your ribs. Because this soup, and heaps different diversifications equivalent to it, are served within the North, I’ve qualified incorporated ingredients all of us know they’ve. I’d counsel you utilize this recipe as a initiating point and mix on your dangle sequence of ingredients, as obtainable and desired.

This model holds a tender balance between barley, meat, and veg. The  barley and turnip give the stew some heft, while the carrots provide a worthy welcome burst of coloration. The red meat softens as it stews, and each spoonful holds a licensed combination of filling. Pair with our white or murky breads, and you’ll be as elated as a crannogman in a bog.


  • 1 pound red meat stew meat, cut into diminutive gadgets
  • 4 Tbs. butter
  • 4 oz. sliced mushrooms
  • 1/2 cup diced turnip
  • 1-2 carrots, sliced diminutive
  • ~10 whole pearl onions
  • 3 cloves garlic, minced
  • 3/4 cup pearl barley
  • 6 cup water
  • 1 cup red wine
  • 2 cup red meat broth
  • 1 tsp. thyme
  • salt and pepper to sort
  • 2 Tbs. every butter and flour for roux (no longer predominant)

Place half of the butter into saute pan, and brown the red meat. Dwelling aside. Add the rest of the butter, alongside with the mushrooms, turnips, carrots, onions, and garlic. Saute for true just a few minutes till the mushrooms are comfy, making sure that the veggies procure fully coated with butter.

Mix the meat, veg, and all assorted ingredients in a sizable pot. Simmer over medium heat for no longer less than an hour, adding extra water or broth as the barley soaks it up.

The starch from the barley will thicken the soup seriously, but whilst you occur to’d fancy it thicker, add a roux.

Melt the butter, and add flour. Plug to mix as the combination till the coloration is golden. Add a ladle of broth, stirring the whole while, then pour the whole combination into the principle pot.


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