Beef Grapedelaise with Barley

Main Ingredients
barley roast beef celery vinegar


Whenever I hear the word ‘roast beef’ I am reminded of the attempt I tried with Beef Bordelaise for the Boy Scouts.  First restriction was obviously “No Wine” which I skirted by using the basics of wine — vinegar and grapes.  Okay, I used vinegar and grape jelly.  The boys refused to eat my concoction because I added bay leaves and I guess they weren’t familiar with the flavor.  At first they thought it to be deer then decided it was rabbit. Yeah. Right. When you get a 2-3″ roast off a rabbit, trust me, more than your garden is in danger!

Anyway, I read the required ingredients and drooled at the prospect of playing with vinegar again.  My mind raced to ascertain what flavors to mix together.  How was the final product received?  My wife doesn’t care for barley but took a large serving of it.  My mother-in-law thought it was a really tasty meal.


Beef Grapedelaise with Barley


  • 2 lb roast
  • 3 T vinegar
  • 1 c grape jelly
  • 1 c water
  • 1/3 c barley
  • 3 ribs celery
  • 2 carrots
  • 2 bay leaves
  • 1/8 tsp ground ginger
  • 1 small onion
  • 2 garlic cloves, minced
  • 1 - 2 cups water (as needed)
  • flour as needed
  • 3 T olive oil
  • 1 T butter
  • salt and pepper to taste


Heat olive oil and butter together in pan deep (big) enough to hold roast. Coat the roast in flour then place in pan to sear all sides with a light char.  Place roast in bottom of pan. Mix vinegar and grape jelly together to break up jelly. Add 1 cup water and pour over roast. Chop up celery and carrots into 1" chunks and add to roast. Chop onion, add to roast. Finely chop 2 garlic cloves and add to roast. Pour barley around roast into the liquid. Sprinkle ginger over roast. Add water. Add salt and pepper. Cover. Bake at 350 for 2 hours.

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