You’ll need:
1 pound beef stew meat
2 white onions (chopped)
1 can sweet corn (fresh corn if in season)
1 pack mushrooms sliced
3 carrots chopped in chunks
3 celery stalks chopped
4 cloves garlic minced
2 tbsp grated fresh ginger
1 tbsp fresh thyme chopped
1 cup quick Cook barley
4-6 cups beef stock
1/2 cup flour
Salt/pepper
First drizzle pan with olive oil and start to brown beef cubes. Add salt and pepper to taste. In another pan with olive oil Add chopped onion, mushrooms and garlic cloves to pan and sauté for a few minutes until translucent and mushrooms are browned. Then add to pan with beef and slowly add in flour. Once mixed together add in beef stock start with 4 cups and if need to add while simmering do so with other 2 cups. Bring to a boil and add in carrots, celery, corn, barley and ginger. Cover pot and simmer on medium low heat for 30-45 minutes until veggies are soft and stew has thickened. If not thick enough add flour to beef stock and slowly add into stew until desired thickens. Serve in a browned bread bowl.
Bread bowl:
I take and hollow out a bread bowl and drizzle with butter and garlic salt and put into over at 400 degrees for 7-8 minutes until golden and crispy. Drizzle bread crumbs with olive oil and garlic and put on pan and put into oven with bowl.
Can sprinkle fresh parsley when serving.