Venison and Barley Stew

Venison and Barley smallBarley really needs to find a place in American pantries again. It is a powerhouse whole grain that is high in fiber and high in veg protein. Most barley grown in America today will be used to make barley malt used in the production of beer. Now I like beer but I would like to see barley used in healthy from scratch cooking in American homes. There are different styles of barley in food stores. I used the quick cook barley that most people see on store shelves. The quick cook is just that. You can put a cup of barley in a soup or stew and 10 minutes later it is cooked. Other types take much longer up to  1 to 2 hours, depending on pre-soak, due to the hull. In my venison recipes all of the meat is taken on my property. This stew can be easily doubled with leftovers packaged in single servings and frozen.

  •  3 tablespoons Mary’s Oil Blend (recipe follows) or use your choice of cooking oil
  • 1 pound ground Venison, lean Beef, or Bison
  • 1 large Onion, finely chopped
  • 1 Green Bell Pepper, deseeded and diced
  • 2 large Potatoes, peeled and small diced
  • 2 teaspoons Celery Seeds
  • Sea Salt and Black Pepper to taste
  • 3 ½ cups low sodium Beef Broth, store bought or homemade
  • 2 cans (14 ozs.) Diced Tomatoes, traditional flavored, undrained
  • 2 cans (14 ozs) Margret Holmes brand Field Peas and Snap Beans, undrained (If you don’t have that brand you can use red beans or pinto beans or Black Eyed Peas)
  • 5 medium Carrots, peeled and cut on a diagonal oval ie Chinese restaurant style
  • 1 cup Quick Cook Barley

 

In a large cast iron Dutch Oven or large soup pot, place the cooking oil. Over medium high heat brown the ground meat about 5 minutes. Add the onion, green pepper, celery seeds and potatoes. Season with salt and pepper. Sauté for about 10 minutes stirring occasionally. Add all remaining ingredients. Adjust seasoning. Bring to a boil and reduce to medium low. Cover and simmer for 1 hour.

Mary’s Oil Blend

This recipe comes from Mary Enig and Sally Fallon’s “Eat Fat, Lose Fat”

  • 1 cup Coconut oil, melted
  • 1 cup Extra Virgin Olive Oil
  • 1 cup cold pressed unflavored and untoasted Sesame Oil

Blend together in a glass jar and keep on the kitchen counter.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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