Pot Roast Stew with Pearl Barley
A prefect stew to use up that leftover pot roast. Tender pearl barley with fresh mushrooms and herbs is a delicious pot of cozy goodness.
Equipment
- 1 Large Pot
Ingredients
- 2 tbsp olive oil
- 3 cups leftover pot roast cut in cubs or shredded
- 1 cup pearl barley
- 4 cups chicken broth, low sodium
- 2 cups water
- 3/4 cup leftover gravy If you don't have leftover gravy replace the 2 cups of water with chicken broth
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 4 celery stalks, diced
- 4 carrots, diced
- 1 8oz package, cremini mushrooms, quartered
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp fresh rosemary, chopped fine
- 1 tbsp fresh thyme pulled off stems
- 1/4 cup flat leaf Italian parsley
- salt and pepper to taste
Instructions
- In a large soup pot over medium heat, add olive oil and onion. Cook just until onions start to soften.
- Add garlic, celery, carrots, mushrooms, and a sprinkle of salt and pepper. Cook just until mushrooms start to soften; about 5 minutes.
- Add rosemary, thyme and tomato paste. Cook 2 minutes. (cooking the tomato paste for a couple minutes before adding the liquid really boosts the flavor of any dish your making)
- Add Pearl Barley and cook for 1 minute incorporating all the flavors.
- Add the meat, peas, chicken broth, water, and gravy. Season with a little salt and pepper. You can always add more after it's cooked.
- Bring to a boil and stir. Reduce heat to simmer and put a lid on. Cook for 50 minutes or until barley is tender but not mushy. You want a little bite in the center. Add the fresh parsley and serve.