One thing we love to do as a family is fondue. Husband used to fondue as a kid, I was introduced to fondue in the 90’s, and currently own at least 4 or 5 fondue pots. A fondue variety is so much fun, especially when it includes broth, cheese and chocolate all in one night. When we beef broth fondue we add flavour enhancers like ginger and garlic to the broth plus we’ve usually marinated the beef and add those marinating juices as well. As the broth cooks down it intensifies the flavour.
Beef Stew is a comfort food we can’t get enough of. If you do not have leftover fondue broth, beef broth is just as delicious, and you can easily toss some additional garlic, and ginger into the pot as it cooks away.
- 1-2 lbs stew beef 1/2-1 inch cubes
- 1 small onion chopped
- 3 stalks celery chopped
- 3-4 med sized carrots chopped
- 3/4-1 cup barley
- 3 bay leaves
- 1 tbsp soy sauce
- 3 cloves garlic minced
- 1/2 tsp ginger minced
- 6 cups beef broth
- salt & pepper
- In a skillet over medium high heat add your oil and brown/quick sear your beef in small batches. Remove from pan and place in slowcooker. Continue until all beef is browned.
- Turn heat down, pour a little more oil into pan and add your onions, carrots and celery stirring for about 5 minutes. IN the last 2 minutes add your garlic. Pour in a splash of beef broth and scrape up all the brown bits from the pan. Add contents of saucepan into slowcooker with beef.
- Pour in the remaining beef broth. Add your bay leaves, soy sauce, ginger and a pinch of salt & pepper. Give a stir and pour in your barley.
- Cover and cook on low for 6-8 hours.