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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Heartiness of split peas and the rich nutty flavor of beef. Freezes well. Ingredients:
2 tbs olive oil |
3 pounds of beef chuck, trimmed of fat and cut into 1 1/2 inch peices |
5 tsps of coarse kosher salt |
1 tbs of freshly ground pepper |
3 cloves garlic, minced |
4 large onions chopped |
1 leek, finely chopped |
2 turnips, peeled and chopped small. |
5 large stalks of celery |
1 - 16 ounce package of green split peas |
2 cans of pinto beans, drained |
1 cup pearl barley |
6 large carrots, peeled and cut diagonally into 1 inch peices |
Directions:
1. Heat oil in a 10 quart pot over med-high heat. Season beef with
2. 1 1/2 tsp salt and 1 tsp pepper, brown well on all sides in two batches.
3. Remove meat and set aside
4. Add onions, leek, turnips, celery, garlic and the remaining salt and pepper to pot.
5. Cook stirring often, until onions soften, about 5 minutes.
6. Return beef to pot and add split peas, stir to mix, add 4 qts of water. Increase heat to high and bring to a boil.
7. Reduce heat to a simmer and cook, uncovered, 1 hour, stirring occasionally.
8. Add barley and simmer 45 minutes. Stir in carrots and cook 15 minutes.
9. Add drained pinto beans continue to cook for 5 minutes more.
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