Frontier Beef Barley Stew Mix Cooked in Oven
Sort past: Nearly Helpful
Most Helpful Nigh Positive Least Positive Newest
01/04/2016
I doubled the recipe and glad I did. Very expert and even better the next day! I did deviate on the pearl barley I had. In a separate pan, I covered the barley with a couple inches of water, bought to a boil and then covered and prepare off the burner for an hour. Added the finished barley with the meat at the cease. Had a really dainty texture.
01/18/2017
I had to crook and brand this in the slow cooker because I was rushed. I browned the meat and added all the other ingredients, except the barley, and cooked on depression for 4 hours. When I got dwelling I made quick barley on the stove, pulled out the bones, shredded the meat and added it with the barley and more than common salt and pepper before serving. It's very filling and tasty .
03/02/2015
Cooked this a couple days after Chef John posted the recipe, and it was my favorite beef barley soup ever. I did add an extra couple cups of stock to brand it more soupy than stew, merely otherwise I followed the recipe to a T. The just bad affair is that my friend came over the twenty-four hours later and ate all my leftovers! 5stars, and highly recommended.
01/25/2016
I followed the instructions pretty much spot-on this showtime time (I was able to go some nifty beef shank at the local butcher). The simply thing I inverse is I cooked the stew (prior to adding the barley) for probably around 4 hours or and then in a heavy cast fe dutch oven. This was, without a doubt, the greatest beefiness stew- although it isn't what you would traditionally recall of beef stew. It became this profoundly rich and beefy substance with such an exquisite gelatinous mouth-feel information technology was simply heavenly. If I'm sick this is going to be my new chicken noodle soup. I will brand this once more, inside the calendar week.
01/19/2017
I fabricated this on a Sunday afternoon. I had never cooked beef shank before, just when the butcher mentioned the bone marrow, I knew I was in store for something special. It takes a while , just information technology is well worth it. It hit the spot that cold NE Sunday afternoon, and was fifty-fifty better for luncheon and dinner the post-obit week. Thanks...will make this often.
10/09/2015
great comfort food! I made it to the recipe, tho' I did add a step to rinse my barley...... the husband was very happy! The one thing that I advise is to accept all of the prep done (veggies cut, tomato paste measured out, chicken broth open up and fix to pour as suggested) before you lot start cooking. Volition make once again for certain! thanks Chef John, and the helpful hints were cracking!
09/03/2015
Followed the recipe with two exceptions. I used cut up beef chuck instead of the shank. One problem I had was that I used salted goop in the recipe. This made the 'soup' quite salty. I would recommend buying unsalted broth and add your ain equally needed.
11/twenty/2016
What a wonderful pot of soup/stew for the common cold days in the Midwest. Delightful to brand, my married man said what smells so skillful while information technology was cooking. Very tasty merely exist prepared to cook this for some time. One pot repast well worth the await. I also added a can of diced tomatoes for more liquid, more than like a soup then a stew. Inverse the meat with what I had on hand, oxtails, delish.
12/05/2015
Another splendid Chef John recipe! The simply modify I made was that I used unsalted beef stock instead of the craven broth. I wanted to add a good bulky richness to the soup, and used unsalted for health reasons. Using beefiness shank was new to me - I ordinarily used beef chuck. What a divergence! Will never go back! Cheers!!
xi/04/2017
I love the total flavor of this stew. The beef shank really deepens the flavor. I do add eight ounces of sliced mushrooms after the garlic. I sauté them for about five minutes and then proceed with the recipe. I likewise melt the barley separately. Cook the half loving cup barley in i and one quarter cup water for fifty minutes. Add together the cooked barley in the concluding ten minutes and and so serve. Cooking the barley separately keeps the liquid balance correct.
12/10/2015
Our compliments to Chef John! I doubled the goop amount and made soup instead. I also used thyme instead of rosemary since that was all I had in mitt. Caution in adding salt every bit a footling goes a long style in this dish.
12/23/2017
Fabricated this on a cold winter night, and it was a hit with the family. Every ounce of this dish was eaten. The only matter I would change is how soon you add together the diced celery and carrots. They turned to mush past the time the dish was done. Adjacent time, I will add the celery and carrots about 25 minutes before the dish is done, instead of at the beginning. Otherwise, this was a fantastic dish, and I volition exist making again. Thanks for sharing Chef John.
06/07/2018
A new favorite in our house! I've made a ton of unlike soups over the years and this is amazing! Beef shank is currently out of season and not available at our grocery shop, so I used a pound of beefiness rib back to simmer the os and about a pound of stew meat.
07/05/2016
very decent soup. Only matter Id change is I would double the recipe next time. Doesn't make that much. Swell for an appetizer or side dish simply if you lot take a group of four or 5 people and desire this every bit your chief course Id definitely double up.
01/eleven/2016
I cook for our chiropractic patients on Mon nights. I made this this night and this has to be the favorite of all the soups and stews I've fabricated to date (since the 1980's). The but thing I changed was, instead of chicken stock, I used water infused with with Better Than Bouillon Vegetable paste (which is actually close to beef burgoo without all the salt). I had to quadruple the recipe and had hardly annihilation left. Style to go, Chef John... way... to... get!
04/xxx/2017
This was one of the best soups I've made--absolutely delicious!!! I pretty much followed Chef John'south recipe. I didn't have beef shanks so used some bones from a rib eye roast and a small-scale chuck roast. I used more meat & so used more carrots & celery & used 1 cup of barley. I did add potatoes and mushrooms, and besides the 4 cups chicken broth on paw, I added 4 cups newly purchased beefiness stock. I seasoned as per the recipe but I keep forgetting to try the horseradish!! I only have balmy cream horseradish; hopefully I'll remember to add information technology to my next bowl as I retrieve I'd like it. Many cheers, Chef John, for the very tasty recipe.
11/10/2018
Like all Chef John's I've attempted to date this recipe turned out a delicious dish. I was searching for a skilful stew recipe when Beefiness and Barley popped up. It's autumn, the weather is dank and the days are shortening and it'southward soups, stews and roasts. All potato heavy recipes. I'd forgotten near barley and I love barley so Chef John to the rescue. A great intermission from potato. I followed the recipe to the degree that Chef John has taught me over the years, which is to say casually. I'd already purchased stew beef and then no shank steak. The outcome was great. Next time though I'll exist preparing the recipe with the shank steak and enjoying the wonderful flavors i become from beef marrow.
09/xxx/2016
Followed recipe exactly and I really like information technology. Adjacent time I will follow the advice of other reviewers and, instead of taking the beef out of the pot, I will leave it in in that location and just add the barley a scrap earlier in the cooking time.
08/05/2018
Made this for my wife & myself. Followed recipe to the letter of the alphabet. INCREDIBLE! Deep, rich flavors. Wife qho is rather bourgeois with compliments actually raved on it!?? Thanks for the terrific recipe Chef John!
01/05/2019
I doubled recipe and added more liquid for a soup. Added a can of crushed tomstoes. Have butcher saw shanks in half. Easier to sear and ecposes all that marrow.
x/22/2018
I followed the recipe and loved it! Chef John does a good chore of explaining how to practise each step. I made it ii weeks ago and my married man wants me to make it again! Cheers Chef
02/07/2019
I used a chuck roast instead of the beef shank. This is a succulent soup. I used 2 quarts of beef goop, but pretty much stayed with the rest of the recipe. The love apple paste makes the soup thicker and tastier. I volition make this again. It is wonderful.
11/17/2019
Delicious! I just rate recipes made exactly as written. Have made this iii times already, doubling the recipe 2 of those times.
03/04/2018
This is a favorite recipe. A human pleaser and perfect for a blustery day I practise add a bit more encounter and stock More barley as needed. I too add sliced mushrooms with the barley Serve with warm crusty bread and a lovely glass of ruby wine(or not). Life is practiced!
04/24/2016
Dear Chef John's recipes! Every bit others take stated, my craven goop was salty enough, gustatory modality before you decide to add together common salt.
01/14/2016
This is delicious!! I added iv more than cups of chicken stock to make information technology a soup. Perfect!
eleven/25/2017
Absolutely spectacular! I followed directions as written by Chef John and had a cute result! Sadly, I was not able to find beefiness shank near me, and used 2 lbs chuck roast that I sliced length wise to make 1lb each. However, when I can get some beef shank, I volition certainly be trying with that. Alternatively, I May try adding a slice of bone marrow on its ain to endeavour and get the same issue as the beef shank would accept.
06/06/2015
This was then good!! Thank yous!
01/08/2016
Very good. I didn't have any tomato plant paste, and then I added 1/2 can diced tomatoes and it came out very tasty.
09/04/2016
Delicious stew. A new family favorite. The flavour is so rich I used about 1.75 pounds of beef shank which includied the bone and then I would say it was maybe a little over a pound of meat total.. I used 2 tablespoons oil to brown information technology in. I cut up two stocks of celery and 2 carrots. Little more than the recipe chosen for Only this was perfect. I used 4 cups low sodium craven broth even so halfway through the cooking fourth dimension I thought the liquid was getting a little lower so then I added 16 ounce can of lower sodium beef broth . this gave the stew a skilful flavor in addition to the craven broth and perfect corporeality of liquids.. I also noticed that the onions pretty much dissipated. So halfway through the cooking time I slivered a half an onion and added it to the stew. The onions were still visible at the end of the cooking fourth dimension and also gave it a little flavor . At the cease of the cooking time everything came together perfect it was so delicious. I would definitely employ the beef shank over for beef stew meat. The beefiness shanks give information technology a little more flavor than beef stew meat .
xi/07/2018
This was peachy! I doubled the recipe and added some extra broth to brand more of a soup. I also used a 2.5lb Chuck Pot Roast and added the cooked barley at the stop. First-class. It freezes actually well and I enjoy a bowl for lunch every few days. It'll be a freezer staple all wintertime long.
10/28/2018
Followed the recipe to spec with some slight modifications. I cooked in a slow cookere and dredged beefiness in a seasoned flour before searing. Fifty Cooked on low for v-vi hours. Added the barley to wearisome cooker with an hour cooking fourth dimension left. It was PERFECTION! Swapped out fresh rosemary for stale cuz that was all I had. This volition exist in the wintertime/stew/dull cooker rotation!!!
04/19/2018
I know what I'm having for luncheon tomorrow. Another bowl of this.
03/18/2018
So good. I too used more than broth and I am obsessed with this now every bit the only soup I practice non go tired of before the pot of it is done. My butcher doesn't always have shank then I check every time I go, in case it means I can make information technology again. Wheeee!!
eleven/xiv/2015
Very skilful. Better yet on day 2 or 3, if it lasts that long. I didn't take the beefiness out but added the barley sooner. Used pot barley, more nutritious than pearl barley. Beef is fork tender.
01/21/2016
left out the horseradish,, very very expert soup.. I volition definetely make it again.
07/12/2015
Some other amazing Chef John share, thanks
10/24/2018
I am a Chef John fan. This was my kickoff time cooking beef shank and cooking barley. I follwed the recipe exactly. I did detect it less thick and rich than I expected and a niggling bland. I added some hot sauce at the table to give it a scrap more than flavour.
01/17/2019
I made this exactly as described and it's amazing! Very good depth of flavours with a glossiness from the beef shank. Tried it another time with a different cut of beefiness, and it's non the aforementioned. I strongly advise using the beef shank, it makes all the difference.
06/04/2018
Delicious
01/thirty/2019
Was actually good. As another reviewer did I cooked the barley in a divide pot and just added it at the cease. I found the broth a bit banal so added a tablespoon of marmite and a tablespoon of beef boullion and it really boosted the flavours. Very expert, I will make this again.
01/23/2018
I made it every bit written except added two additional cups of stock and I loved it. It will definitely go one of my regular winter soups.
10/06/2017
This tasted great! Information technology was a perfect, comforting meal. I did have to use chuck roast and beef broth considering that is what I had, and I did not take rosemary so I subbed Italian seasoning(which has rosemary in it) in the same measurement corporeality. I likewise added some frozen peas in the last 10 mins, and do accept to acknowledge that I did not apply the horseradish.
01/22/2020
This recipe is so astonishing I give it a 5 because it was amazing as is with no changes. Fabricated it 2 or 3 times. Today however I changed it upward by adding potatoes instead of barley and added a tablespoon of curry pulverization, even so amazing.
05/07/2020
Very practiced! I've made this twice now - once with venison and once with beef. Both times information technology was a bully success. I used a flank with the venison and cut pieces with the beef and it worked well. It seems like a lot of fluid but information technology evaporates and the barely soaks quite a bit of information technology upwardly. The simply thing is that I would peradventure double the carrots and add another vegetable. I found that it wasn't quite enough for me. But my husband didn't complain!
10/17/2016
I made it every bit written. Another outstanding contribution from Chef John!
05/12/2017
This was the Best Beef Barley soup I have ever made !! I recall the craven stock gave information technology better flavor than adding beef stock. I also cutting down on the corporeality of garlic and I omitted the horseradish for other family members (personal preferences). So v stars!!
05/x/2020
First-class stew. I used iv cups of chicken broth and that fabricated a dainty stew. Adjacent time, I'll apply 5 or 6 cups of chicken broth for a more than soupy texture.
01/31/2017
Chef John has never led me astray with his recipes, and this stew was no different! I didn't use beef shank considering my local store didn't take it. I used a cheaper cut instead (still bone-in) and it came out absolutely delicious and information technology melted in my mouth! I also added sliced mushrooms with the barley, which I will definitely do once again.
xi/xviii/2017
and so elementary and notwithstanding so proficient! I followed recipe nearly exactly. I did upwards amount of rosemary but thats about it! Instense flavor it yous pre-brown it . I cooked entire dish in my deep dish copper skillet ( as seen on tv skillet). I pre-browned information technology, simmered it on stove top and finished it in oven covered @ 325 degrees. I started process at noon fourth dimension and we were eating a cracking meal at 7pm. I allow it slow cook in oven with carrots and celery and added quick Quaker Barley last 45 minutes. What a wonderful repast with depression table salt . I served with boiled potatoes and brownish n serve rolls along with a uncomplicated salad. First-class meal.
04/24/2016
This turned out delicious. No changes only made every bit is . Big thumbs up !
11/12/2017
This was delicious--anybody loved information technology. Side by side time I get in I will probably trim some of the fat off the meat before cooking (sauce needed a lot of skimming), and I might add more liquid (barley captivated quite a chip of the sauce).
03/08/2018
Repeat favorite. Make early enough to allow barley to soften some and the flavors to steep.
03/eleven/2020
I've tried for years to get Beef & Barley Stew/Soup/Stoup right, I GOT Information technology, finally!!! I establish Beef Shanks at our local Carniceria and it had Marrow all the way through the bone, yum! This makes for the most unctuous base note with that Beef flavor as the star. I added more stock than called for, because I wanted more than of a Soup consistency. Also, I pulled & shredded the meat off of the bone and discarded the grizzle/fat and the bones. I added the meat back into the pot at the cease as directed. In one case done, I left information technology in the Icebox to marry for about 2 days. I did add in more than stock when I re-heated information technology for lunch, but I knew this going in that the Barley would suck up some that goodness, making those lilliputian pearls all the more tasty. I'll exist making this recipe over and over once again. Mahalo, thank you Chef John!
10/31/2020
Excellent, I would brand it again
10/19/2020
I fabricated this on Lord's day afternoon, with the want to have some for work on Monday..... well that didn't work. my family unit could not cease eating it. I did add sliced Portobello mushrooms, it was GREAT and now it'southward gone.
01/05/2022
I wouldn't modify a matter about this because it was the Awesome!!
01/18/2020
Fabricated information technology exactly similar the Master, Chef John! It was succulent. All of his recipes have been winners. I like to make it once before I get in for visitor then this will get in my "Visitor Menus " Thank you!
xi/ten/2019
This was very good and my offset time cooking with beef shanks. After calculation the veggies I deglazed the pan with a splash of merlot before adding the broth. Also, but before covering for the long simmer, I tossed in 12 ounces of chopped fresh mushrooms. I will definitely make this over again!
08/24/2018
Information technology was succulent. I didn't change a thing.
12/28/2016
There were two changes. I used the whole can of tomato paste instead of two table spoons (did not desire to waste the rest of the can). I cooked the meat 3 hours and left the meat in when I added the pearl barley for the last hour. Made 2 large servings (one I ate the next night). Very filling, the gravy was thick and flavorful. I used craven bullion instead of chicken broth (for me in that location is no existent taste difference except maybe salt content). The stew can easily be made into a soup by calculation extra liquid (water, goop, or bullion). Extra veggies can also be added. The barley had a nice chewy texture not at all mushy. The shank meat was and then tender I could easily break it up with my spoon. I will definitely make this again and even use it for a beef barley soup base.
09/30/2018
It did need extra table salt and pepper merely absolutely delicious even though I subbed beef stew chunks (1.5lbs) for the beefiness shanks. Leaves are falling, a crock pot of applesauce is cooking down, and I couldn't await for some delicious soup. Would like to say I volition freeze this merely I don't think it volition last that long at dwelling!
xi/fourteen/2016
This recipe is fabled..I did make some significant changes based on what I had available, only this recipe is a peachy foundation for the changes and is going in my recipe box. Changes as follows: one. Pot Roast instead of beef shanks two. replaced onion and celery with leeks iii. omitted lycopersicon esculentum paste and garlic 4. thyme instead of rosemary 5. hulless barley instead of pearl barley which I added in nearly half way through because it takes 45 minutes to melt 6. shredded brussel sprouts instead of parsley which i added when i took the stew off the heat vii. a sprinkle of crushed red pepper flakes.
04/12/2020
This is e'er a hit when I make information technology. Today information technology's snowing, and so this is a perfect dinner recipe. I serve with fresh baked rolls. I don't add my chopped celery and carrot until after information technology cooks for approximately 2.5 hours or the veggies turn to mush, and I don't similar that. My family loves information technology and I will proceed to serve information technology on common cold days like today. Thanks for sharing Chef John!
12/26/2018
Nosotros hosted our almanac Christmas Day "Soup's On" event, and this was one of the three soups that we served. We doubled the recipe only in that location wasn't a drop left by the end. This is definitely a keeper recipe and will exist served again. We cooked this and kept it warm in the crockpot which fabricated information technology even more than tender. Awesome, hearty recipe.
09/16/2016
The stew turned out fabulous.
11/29/2018
And so succulent. Information technology was so easy and filling.
12/11/2015
Piece of cake and delicious. Realized I didn't have barley at the concluding infinitesimal so left the beef in the pot and used rice, and it was notwithstanding very good. Made the house smell so practiced all afternoon. Thanks!
10/19/2019
Make it exactly as written ... it was fantastic and fifty-fifty better the side by side day. It'due south a perfect fall soup. Yum!
07/29/2019
As usual, Chef John knows his stuff. I've fabricated and thoroughly enjoyed many of his dishes and as usual this does not disappoint. The meat was fall off the bone tender. The goop/sauce was very tasty. I can meet substituting potatoes, peas and corn to make somewhat of a stew, for a quick change upward. Volition definitely be making this again.
09/21/2017
So good, only really, would Chef John ever atomic number 82 usa astray? Even my slightly picky seven twelvemonth sometime who doesn't like stew, or soup, liked this. Definitely making this again.
12/20/2018
The ingredients are deceptively basic, the results zoom beyond. For too many years I've passed on beef shanks, I mean who would spend bucks for a bit of meat and lot of bone? At present, me.
11/18/2019
Double it. You lot will be glad y'all did. Followed the recipe exactly and it is perfection.
04/20/2016
Used 1.five lbs of chuck roast. Diced it and browned it earlier going into the slow cooker on low for 4 hours. Sautéed veggie and add into the boring cooker on high for another iv hours. Put barley at the last 60 minutes. Large mistakes. Would put them in with the veggie next time. The stew was a little watery and was thickened on stovetop for 15 min. Would brown the meat in three big slices and then cut them into ane'x1' cubes side by side time. Overall proficient favor. Would make it again for sure.
09/02/2019
Haven't fabricated this yet. Wondering what modifications are needed for a pressure cooker cooking method.
10/29/2019
Followed the recipe exactly equally written. My husband already asked me to brand it again.
11/xv/2016
My hubby liked this. I did add extra chopped beefiness to the pot.
02/21/2016
Delicious stew. I used leek instead of onion and added parsnips with the carrots. I also added peas for the last 5 mins
03/05/2021
This was groovy! My hubby kept proverb "You have outdone yourself!" High praise from a man who commonly mumbles "Fine" when I ask how he likes a repast. (BTW, I am not a bad cook...). I was lucky enough to find a bit more shank than was called for, so mine was a little extra meaty. Added lots of broth to become it to the viscosity my family likes. Just had some leftovers for lunch, even better afterwards sitting in the fridge!! Thank you again, Chef John, yous have become my go-to when I am looking to tip the scales a little college.
eleven/09/2019
Made this for a friend battling cancer. Very dainty recipe since I had to buy my stock from store since I wasn't dwelling to use my homemade stock. Bought Emrils make equally it was on auction and I was impressed with it. Completed Broth was very tasty. I added mushrooms towards the end. Loved using beef shanks and they were like shooting fish in a barrel to find in grocery store. Chef John'southward recipes are peachy.
12/09/2017
I have to admit, when it comes to beef stew I've always kind of felt like if you've tried one, you've tried them all. This recipe changed my mind. I LOVED it. I did alter it just a tiny scrap in that i used a Dutch oven and cooked information technology on depression for well-nigh four hours. I as well threw in some mushrooms and 1 and 1/ii cups of barley to make it hearty plenty that information technology didn't need a side. loved information technology!
10/14/2016
thanks for a swell easy recipe - information technology tastes amazing !
09/xi/2016
Superb!!! Everyone loved...added 5 cups of craven stock and 3 tablespoons of lycopersicon esculentum paste... this was delicious!!! thank you for the recipe.
x/31/2018
I used 3/4 lb chuck steak Browned offset then cutting in thumb size chunks. I didn't need the tomato paste. I added some Worcester sauce earlier I added the carrots and celery at last to cook but not get mushy. It only needs 45min to cook Next time I will choice upwardly a couple of bread bowls to serve soup in. So so expert
08/xviii/2018
Yum!! I volition make this again!
03/04/2018
Chief John you crack me up. You are one funny guy.
05/29/2017
I really enjoyed this stew. I did add a little more than chicken broth, possible an additional loving cup and a half, simply otherwise I followed the recipe. I thought the stew was flavorful and the meat was tender. I received several compliments on this dish. In the futurity I may use a piddling less beef since I tend to prefer less meat than others.
06/03/2019
This is my husbands absolute favorite soup! The only affair I did differently is I used a tin can of diced tomatoes instead of the paste (it'due south what I had). It makes it more soup like. Super Yummy!!
02/23/2016
Fabricated with a bit more broth and information technology was definitely a keeper!
11/30/2017
This is outstanding! I threw it in the crockpot to simmer until tender and used quick barley to quicken the last fourth dimension and it turned out bang-up!
01/24/2020
We loved it! It was succulent and meaty. I think Chef John is very funny love watching the videos.
01/07/2017
pretty proficient. The offset time we made with leftover rib roast, which is fabulous. At present doing with the cut it calls for. We double it. Better the 2d day. We let the meat melt the night before and skim fat off in the morning time. Concur it in example we need it, but last fourth dimension we sure did non. Then finish basically per instructions, except we used a can of diced tomatoes bc I didn't take paste on hand. Eat that dark, that is first day. Adjacent day leftovers are keen!
ten/28/2017
Delicious!
12/28/2019
I usually like beef barley soup, only gave this stew a endeavor. It's a very east recipe and the meat doesn't break the bank. It does have a long time to cook, but information technology is worth it. My wife and I both loved it. What a great recipe
05/06/2015
Made this at my married man's request. Information technology was and so skilful. I made it only as written. I will definitely make this one again!
12/10/2015
This was awesome! I couldn't find beef shank at the grocery shop, so nosotros used 2 lbs of "stew" meat instead. Also, ended upward needing two extra cups of chicken broth during the final step. The suggested times seemed to be right on likewise. Well done Chef John, well done!
05/06/2020
My family liked it.
01/05/2021
OMG, this was so delicious!! With your instructions, this came out perfect. I like the fact that I used the beefiness shank the os marrow gives it then much flavor! No more canned soup for me. Give thanks you Chef John for your recipe and help. I added more broth to cover the beef shank, that didn't matter, information technology all the same came out delicious!
01/22/2017
I thought this was great. I fabricated some changes to the recipe just because I wanted to add potatoes and mushrooms; I also added extra broth and made a slurry with broth and flour and added it for thickness. I besides added a generous shake or 3 of worcestershire sauce and doubled the tomato paste for extra richness and flavour. Also, I used chuck roast cut into bite size chunks and dredged them in a seasoned flour mixture earlier browning. The sauce sticks to the beefiness so much nicer with the floured coating.
Source: https://www.allrecipes.com/recipe/241310/chef-johns-beef-and-barley-stew/
0 Response to "Frontier Beef Barley Stew Mix Cooked in Oven"
Publicar un comentario