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Camel Milk Beef and Barley Stew
A hearty, rustic stew of beef, barley, and root vegetables finished with a swirl of camel milk.
Beef & Lamb Mains · Cold Weather Comfort Food · Meal Prep
What you need
Ingredients
- 2 lbs Beef Chuck, cubed
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, chopped
- 2/3 cup Pearl Barley
- 6 cups Beef Stock
- 3/4 cup Camel Milk
- Fresh Thyme, to finish
Method
Instructions
- Sear the beef in olive oil in batches until browned; set aside.
- Sauté the onion and carrots in the same pot until softened.
- Return the beef to the pot, add the barley and stock, and simmer 1.5 to 2 hours until the beef is tender and the barley is cooked.
- Remove from direct heat and stir in the camel milk.
- Warm gently and finish with fresh thyme.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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