Flemish Chicken Stew With Barley Food

CHICKEN BARLEY STEW

Steps:

• Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. Serve.

CLASSIC FRENCH FLEMISH BEEF STEW

Steps:

• Gather the ingredients.
• In a large bowl, toss together the beef, flour, salt, and pepper.
• Heat the canola oil and butter in a large, roomy pan and brown the beef in it on all sides in batches. If you add all the beef at once it will lower the temperature too much and the meat will boil rather than sear. Carefully watch the beef to make sure it doesn't burn though, but give it enough time to develop a nice, rich brown color-the caramelized sugars will greatly enhance the stew's flavor.
• Place all the beef back in the pan once browned and add the onions, garlic, brown sugar, parsley, bay leaf, and thyme and stir thoroughly. The onions will pick up a bit of the browned bits in the bottom of the pan.
• Raise the heat under the pan and stir in the beer and add enough beef stock to cover the beef in the pan. Bring to a boil, then cover the pan, reduce the heat to low, and simmer for 1 1/2 hours or until the beef is tender. Keep checking to make sure the beef is simmering and not boiling dry. If it seems a little dry, add a touch more stock. The liquid in the pan also should be thickening slightly.
• Remove the pan from the heat and stir in the apple cider vinegar. Let the stew stand for 10 minutes before serving. Portion into heated bowls with the potatoes and salad on the side.
• Enjoy! Note: If you are able to make this stew a day or two in advance, you will find it is even better. And, if this dish is not already magnificent, it freezes beautifully, so make a large batch and store it in the freezer. It will keep well for up to six months. Defrost thoroughly before reheating.

CHEF JOHN'S BEEF AND BARLEY STEW

Steps:

• Season beef all over with kosher salt and black pepper.
• Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
• Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
• Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
• Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
• Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

FLEMISH BEEF STEW

Steps:

• Blanch salt pork in boiling water 5 minutes.
• Drain and rinse well; pat dry.
• Transfer to heavy large skillet and cook over medium flame until lightly browned.
• Remove from skillet using slotted spoon and reserve for use in salads or other dished.
• Increase heat to medium high.
• Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.
• Transfer meat to heavy 2 to 3 quart saucepan.
• Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.
• Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
• Add stout and stir, scraping up any browned bits.
• Bring mixture to boil.
• Pour over beef.
• Blend in vinegar, sugar, parsley, bay leaf and thyme.
• Cover saucepan and simmer mixture for 30 minutes.
• Spread mustard over bread.
• Press bread into stew.
• Cover and cook until meat is tender, about 1 hour.
• Remove bay leaf and discard.
• Serve immediately.
• Serve with boiled potatoes, green salad and beer.

STOOFVLEES (FLEMISH BEEF STEW)

Steps:

• Peel and roughly dice the onions.
• Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
• Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
• Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
• Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
• Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
• Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
• Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
• Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.

FLEMISH CHICKEN STEW WITH BARLEY

Steps:

• Sprinkle the chicken pieces with 1/2 teaspoons of the salt and pepper.
• Set aside.
• Melt the butter in a large, heavy, flameproof casserole over low heat.
• Remove from the heat and add the leeks, carrots, celery, and onion, arranging them in a bed.
• Place the parsley and thyme sprigs on top; then add the chicken, arranging the pieces in a single layer.
• Sprinkle the cloves and nutmeg over all.
• Cover and cook over moderately low heat for 10 minutes.
• Add the chicken stock and simmer, covered, 30 to 35 minutes longer or until the chicken is tender.
• Remove from the heat and with a slotted spoon, transfer the chicken to a platter.
• Let cool.
• Strain the stock into a large saucepan or flameproof casserole, reserving the vegetables and discarding the parsley sprigs, thyme sprigs, and cloves.
• Skim any fat from the stock.
• When the chicken is cool enough to handle, remove and discard the skin and bones.
• Cut the chicken into bite-size pieces.
• Add the chicken and vegetables to the stock.
• At this point the chicken stew can be cooled to room temperature and stored.
• Refrigerate in the covered casserole for up to 3 days.
• Or freeze in a labeled, 1 gallon freezer bag or freezable container for up to 1 month at 0 degreesF.
• In a medium-size saucepan, bring the water to a boil.
• Add the barley and the remaining 1/2 teaspoons salt.
• Cover and cook for 40 to 45 minutes or until the barley is tender.
• Drain, recover, and keep warm.
• Bring the stock to a simmer over low heat.
• Meanwhile, in a small bowl, beat together the egg yolks, cream, and lemon juice with a fork.
• Gradually beat a ladleful of the simmering stock into the egg mixture.
• Then stir the mixture back into the casserole.
• Cook, uncovered, over low heat, stirring frequently, until slightly thickened-about 5 minutes.
• To serve, transfer the barley to a large soup tureen or casserole and spoon the chicken stew over it.
• Garnish with the minced parsley and the lemonn slices, if desired.
• Serve in soup plates and accompany with pumpernickel bread.
• Enjoy!

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

CREAMY CHICKEN STEW

Steps:

• Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
• Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
• Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.