I used to think I was going to marry an Irish Farmer. Even after my first few dates with my husband! And then I met an Irish Farmer, and it wasn’t all I dreamed of…but that’s another story for another time! When I was searching for Beef and Barley stew recipes, I started to find recipes that included things like celery, potatoes, and mushrooms. I was intrigued momentarily, since so often we think in terms of “the more ingredients, the better,” but for the sake of Irish authenticity, and a clean, hearty taste, I kept it simple.

Real Irish Beef and Barley stew only requires Beef, Beef stock, and Barley. Carrots are a delicious, natural, and nutritive addition. For extra flavor, I used one sprig of Sage and two Bay Leaves. The mingled smell of sage and beef stock might be my favorite cooking scent ever.

I’d love to give you a history of the barley crop in Ireland and Scotland (yawn), but suffice it to say: barley was the main crop until it was replaced by the potato, which has a lower blight probability since it grows underground. Barley IS a grain, and is therefore NOT Paleo or SCD. However, the organic barley I’m using is natural and nutritious. I really believe that I will do well with this grain in small amounts. I’ve said it before, and I’ll say it again…

I think it’s confining to limit yourself to a prescribed diet for too long. Yes, AIP (autoimmune paleo) or SCD protocols are important when you are in recovery, but in the long term, I believe in branching out and testing your tolerance for all things to have optimum nutrition.

Irish Farmer’s Beef and Barley Stew (makes 4-6 servings)

1. Heat 4-6 cups of Beef broth in a pot on medium heat
2. While broth is heating, sear 1.5 pounds of  stew beef in olive oil or butter
3. Add 1 cup barley, sage, and bay leaves to broth, let simmer for 20 minutes
4. Turn heat on broth down to low. Add beef, carrots, and optional onions
5. Cook on Low for 1-2 hours or as long as you want the smell of beef and sage to waft into your home
6. Remove herbs and serve!