Whole Grains Recipes: Filet Mignon and Barley Stew with Spinach

This preparation elevates the beef and barley stew to a fine dining experience, while spinach adds a note of freshness and color.


| February 2011 Web



filet mignon and barley stew

This preparation elevates the beef and barley stew to a fine dining experience, while spinach adds a note of freshness and color.


Photo By Caren Alpert/Courtesy Chronicle Books

The following is an excerpt from The New Whole Grains Cookbook by Robin Asbell (Chronicle Books, 2007). The excerpt is from Chapter 5: Whole Soups and Dumplings. 

Filet Mignon and Barley “Stew” with Spinach  
Makes 6 cups, about 4 servings 

This preparation elevates the stew to a fine dining experience. Searing tender steak pieces and then removing them allows the “fond” of brown bits in the pan to infuse the dish and simmer into a long-cooking grain without overcooking the meat. Spinach adds a note of freshness and color. Purple or black barley, or any grain, would work well here.

1 pound beef tenderloin or other tender steak
3 tablespoons whole wheat pastry flour
1/4 teaspoon salt
Freshly cracked black pepper
2 tablespoons extra virgin olive oil
1 medium onion, chopped (1 1/2 cups)
1 medium carrot, chopped
3 tablespoons tomato paste
1/2 cup hulled barley, soaked overnight
5 cups beef stock
1 tablespoon chopped fresh thyme
4 cups coarsely chopped spinach

1. Cut the beef into 1-inch, bite-sized pieces. Combine the flour, salt, and cracked pepper on a plate, and roll half of the beef in this seasoned flour.

2. In a large Dutch oven or soup pot, heat the olive oil. Add the unfloured half of the beef, and cook over medium-high heat until the beef is browned but still rare in the center. Scrape the beef into a bowl, drain the fat back into the pan, and cook the floured beef. Transfer that beef to the bowl also.





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