Barley Stew

Ingredients:
  • 1 lbs beef stew meat, cut into 1/2 inch pieces
  • 1 Tbsp olive oil
  • 2 cups sliced carrots
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 2 cloves garlic cloves, minced
  • 2 cups sliced baby portobello mushrooms
  • 1 (14.5 oz.) can stewed tomatoes
  • 1 cup water
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 bay leaves
  • 1 tsp salt
  • 3/4 tsp dried thyme
  • 1/4 tsp pepper
  • 1/3 cup uncooked medium pearl barley
  • 1/4 cup all-purpose flour
  • 1/3 cup cold water
  • 1 Tbsp balsamic vinegar
  • Minced fresh parsley
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Preparation:

In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.

Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.

Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date: