Freekeh Stew in the Dutch Oven

Over the weekend we experimented with a grain which we had never heard of. This grain is called Freekeh and is touted as being an ‘ancient grain’. I will admit that I know so little about Freekeh so I can not speak to its health benefits but I can tell you it is Very Tasty.

The first way I prepared it was simple to cook it in similar fashion to rice. Here’s how it was done, bring 2 cups of water to a boil, then add 1 cup of Bob’s Red Mill Cracked Freekeh. Lower to a simmer and cook for about 20 minutes, or until the the water has been absorbed.

Right out of the pot, the flavor was great. A nutty flavor and quite chewy, I think that Freekah will be making appearing more often on the menu.

The next day it was time to make up some Freekeh Stew with some chopped veggies and left over meat from the fridge. We also were taking picture for a Facebook page centered around the escapades of Antonio Bourbon! This is a fun page, worth checking out.

Here is how it all went.

Ingredients:

2 TBS Bacon Fat

1 Medium Onion / chopped

1 Cup Chopped Carrot

1 Cup Chopped Celery

4 Cloves Garlic / chopped

1 15 OZ Can Diced Tomatoes

2 Cups Cubed Meat / we used 1 cup beef shank, 1 cup rib tips

3 Cups Broth, maybe more / we used 2 cups veggie broth, 1 cup bone broth 

1 TBS Tango Spice Southwest Sunset / or your favorite chili powder

1 TBS Hot Sauce Of Choice

1 Cup Cracked Freekeh

Method:

Saute the onions, carrot and celery in bacon fat until carrots start to get tender. Add the garlic, saute for a few more minutes. Add the meat and the tomatoes. Cook for five minutes then add the broth, hot sauce and Southwest Sunset, simmer for an additional 45 minutes.

After 45 minutes, or so, this is not rocket science, add the one cup of cracked Freekah. Continue to simmer for 20 minutes, the Freekeh will be done.

Ladle out a bowl and enjoy!

I think you will find this stew to ba amazing, cooking as is or with any changes you wish.

Freekah is very tasty and I do hope you give it a try!

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