Dakota Territory BEEF BARLEY BEAN STEW

A satisfying old-fashioned beef barley soup mix, add beef broth and stew meat for this rich and robust dinner.


Serves: 8-10
Preparation Time: 30 minutes
Cooking Time: 3-4 hours

Beef barley soup makes a rich and robust dinner.

Beef Barley Soup Mix Ingredients:
Baby limas, lentils, barley, carrots, shiitake mushrooms, leeks, herbs and paprika. No added salt, preservatives or MSG.

Allergen Information: This product contains pearled barley.

Recipe Additions:
2 tablespoons butter
1 very large onion, sliced
2 to 3 pounds beef stew meat or oxtails
10 cups beef broth
1 teaspoon salt
Plenty of freshly ground black pepper
2 to 3 turnips or potatoes, peeled and diced
handful of fresh mushrooms, sliced
1/4 cup sherry

Beef Barley Soup Recipe Directions:
•Brown onion and meat in butter in an 8 quart pot.
•Add beef barley soup mix, broth, salt and pepper and simmer, covered, slowly for 2 to 3 hours (longer for oxtails) or until beans are softened, stirring occasionally.
•Add turnips, sherry and mushrooms and continue cooking, covered, for 1 hour or more.
This stewy beef barely soup can be made a day ahead or frozen and reheated.

Vegetarian Soup Recipe Variation:
Make mushrooms the meat in this stew. Cut the quantity of broth to 8 cups. Instead of using beef, add 1 pound fresh mushrooms saut?ed to start the recipe. Finish with the diced turnip or potato and sherry for the last 45 minutes.

Inventive Recipe Variations:

Noni's Chicken and Dumplings Recipe
Recipe Ingredients:
2 tablespoons of olive oil -or substitute 1/2 cup of the broth
1 medium onion, diced
1 package of Dakota Territory Beef Barley Bean Stew
1/2 to 1 whole chicken, cut up
8 cups chicken broth
1 box of frozen peas
1/4 pound of fresh mushrooms, optional
1 package of refrigerated pop open biscuits

Chicken and Dumplings Recipe Directions:
In 6-quart pot heat oil, or broth, and add chopped onion. Sauté onion about three minutes on medium heat. Add contents of the Dakota mix, chicken broth, and chicken pieces. Bring to a simmer and cover, cook for an hour.

Remove chicken pieces, and allow to cool (refrigerate to speed the cooling) while soup base continues on low heat for a half hour. Pull chicken meat off the bones and shred into bite size pieces. Discard the bones and skin.

Add the chicken meat back into the pot with peas and mushrooms, and stir thoroughly. Pop open the biscuits and place them a half inch apart on top of chicken stew. Cover and simmer on low about 20 minutes. Test one of the biscuits to make sure it's not still doughy. Turn off heat and serve. Ladle a biscuit and plenty of the stew into each bowl. Serves eight. It will be thick, similar to chicken pot pie. If desired, thin by adding an extra cup of broth or water and stir.

To prepare the meal ahead, pour the prepared stew into a large casserole. Cover and refrigerate for several hours or overnight. Preheat oven to 350 degrees. Place casserole uncovered into lower third of oven, bake 40 minutes. Remove from oven, place biscuits on top, return to oven for 10-15 minutes until golden brown, and serve.

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Slow Cooker Recipe Directions:
Recommended slow cooker: 6-7 quart size
•In large skillet brown meat and onion a butter. Drain and transfer to bowl of slow cooker.
•Add contents of soup mix and broth. Stir well.
•Cover and cook on HIGH for 6-8 hours.
•Stir in sherry, mushrooms, turnips.
•Cook 1 to 2 hours longer covered on high, and serve.


Nutrition Facts

Serving Size: About 3 Tbsp. (26g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 16

Amount per Serving Mix Prepared
Calories 60 230
Calories from Fat 0 100

% Daily Value**
Total Fat 0g* 0% 17%
Saturated Fat 0g 0% 23%
Trans Fat 0g
Cholesterol 0mg 0% 15%
Sodium 10mg 0% 28%
Total Carbohydrate 17g 6% 7%
Dietary Fiber 8g 32% 32%
Sugars 2g
Protein 5g

Vitamin A 45% 45%
Vitamin C 2% 10%
Calcium 2% 4%
Iron 15% 25%
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet.