Serving Size 3 tbsp. dry mix
Servings 15
- Amount Per Serving
- Calories 80
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 15mg1%
- Potassium 295mg9%
- Total Carbohydrate 19g7%
- Dietary Fiber 6g24%
- Sugars 2g
- Protein 5g10%
- Vitamin A 15%
- Vitamin C 4%
- Calcium 2%
- Iron 10%
- Vitamin D 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dakota Territory Beef Barley Stew
1. In a 6 or 8-quart pot melt 1 Tablespoon of butter.
2. Brown stew meat in 2-3 batches over medium-high heat, not crowding the meat, and turning each piece once. Remove meat to plate when browned.
3. Add remaining butter. Lower heat and brown onion 5 minutes.
4. Add meat back into pot. Stir in broth, water and contents of Dakota Territory Beef Barley Stew Mix. Bring to a simmer and cook covered 2 hours.
5. Add turnips or potatoes, mushrooms, sherry or red wine, and salt and pepper.
6. Return to a simmer and cook covered 1 hour.
Note: This stewy beef barely soup can be made a day ahead or frozen and reheated.
To boost vegetables, add 2 cups fresh, chopped carrots or cubed butternut squash for final 45 minutes of cooking time.
To cut saturated fat, prepare with 1 pound extra lean beef or bison, and trim off any visible, solid fat from meat, or go Vegetarian. Prepare with 1 1/2 tablespoon vegetable oil and 1/2 tablespoon butter instead of 2 tablespoons butter to brown onions.
To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
You will use vegetable broth and fresh mushrooms instead of meat in this variation.
What you need:
• 2 Tablespoons Butter
• 1 Very large Onion, Sliced (1 cup)
• 1-2 Pounds Fresh Mushrooms, Sliced
• 8 Cups Vegetable Broth
• 2 Cups Water
• 1 Teaspoon each Salt and Freshly Ground Pepper
• 2-3 Turnips, or Potatoes (2-3 Cups), Peeled and Diced
• 8 Ounces Fresh Mushrooms, Sliced
• ¼ Cup Sherry or Red Wine
Directions:
1. Melt butter in 6 or 8-quart pot over medium heat.
2. Sauté mushrooms and onion in butter about 5 minutes.
3. Add mushrooms, Dakota Territory Beef Barley Bean Stew Mix, broth, and water.
4. Bring to a simmer and cook covered 1 hour.
5. Add turnips or potatoes, sherry, and salt and pepper. Simmer covered 1 hour.
Recommended slow cooker size: 6-7 quart size
1. In large skillet brown meat and onion a butter.
2. Drain and transfer to bowl of slow cooker.
3. Add contents of soup mix and broth. Stir well.
4. Cover and cook on LOW for 6-8 hours.
5. Stir in sherry, mushrooms, and turnips.
6. Cook 1 to 2 hours longer covered on high, and serve.
1. In bowl of pressure cooker Sauté 2 lb cubed beef stew meat and one sliced onion about 5 minutes.
2. Add contents of the Dakota Beef Barley Bean stew mix, 2 tsp salt and freshly ground pepper, and stir well.
3. Add 6 cups beef broth. Set pressure cooker for 35 minutes.
4. Quick release and add 2-3 diced turnips, 4 oz. fresh sliced mushrooms and ¼ cup sherry.
5. Set pressure cooker for 15 minutes and use natural release.
6. Add 1-2 cups water to reach desired consistency, and serve.
Directions
1. In a 6 or 8-quart pot melt 1 Tablespoon of butter.
2. Brown stew meat in 2-3 batches over medium-high heat, not crowding the meat, and turning each piece once. Remove meat to plate when browned.
3. Add remaining butter. Lower heat and brown onion 5 minutes.
4. Add meat back into pot. Stir in broth, water and contents of Dakota Territory Beef Barley Stew Mix. Bring to a simmer and cook covered 2 hours.
5. Add turnips or potatoes, mushrooms, sherry or red wine, and salt and pepper.
6. Return to a simmer and cook covered 1 hour.
Note: This stewy beef barely soup can be made a day ahead or frozen and reheated.
To boost vegetables, add 2 cups fresh, chopped carrots or cubed butternut squash for final 45 minutes of cooking time.
To cut saturated fat, prepare with 1 pound extra lean beef or bison, and trim off any visible, solid fat from meat, or go Vegetarian. Prepare with 1 1/2 tablespoon vegetable oil and 1/2 tablespoon butter instead of 2 tablespoons butter to brown onions.
To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
You will use vegetable broth and fresh mushrooms instead of meat in this variation.
What you need:
• 2 Tablespoons Butter
• 1 Very large Onion, Sliced (1 cup)
• 1-2 Pounds Fresh Mushrooms, Sliced
• 8 Cups Vegetable Broth
• 2 Cups Water
• 1 Teaspoon each Salt and Freshly Ground Pepper
• 2-3 Turnips, or Potatoes (2-3 Cups), Peeled and Diced
• 8 Ounces Fresh Mushrooms, Sliced
• ¼ Cup Sherry or Red Wine
Directions:
1. Melt butter in 6 or 8-quart pot over medium heat.
2. Sauté mushrooms and onion in butter about 5 minutes.
3. Add mushrooms, Dakota Territory Beef Barley Bean Stew Mix, broth, and water.
4. Bring to a simmer and cook covered 1 hour.
5. Add turnips or potatoes, sherry, and salt and pepper. Simmer covered 1 hour.
Recommended slow cooker size: 6-7 quart size
1. In large skillet brown meat and onion a butter.
2. Drain and transfer to bowl of slow cooker.
3. Add contents of soup mix and broth. Stir well.
4. Cover and cook on LOW for 6-8 hours.
5. Stir in sherry, mushrooms, and turnips.
6. Cook 1 to 2 hours longer covered on high, and serve.
1. In bowl of pressure cooker Sauté 2 lb cubed beef stew meat and one sliced onion about 5 minutes.
2. Add contents of the Dakota Beef Barley Bean stew mix, 2 tsp salt and freshly ground pepper, and stir well.
3. Add 6 cups beef broth. Set pressure cooker for 35 minutes.
4. Quick release and add 2-3 diced turnips, 4 oz. fresh sliced mushrooms and ¼ cup sherry.
5. Set pressure cooker for 15 minutes and use natural release.
6. Add 1-2 cups water to reach desired consistency, and serve.
