beef barley stew
Recipes
Soups & Salads
Beef Barley Stew
Tender beef and chewy barley cooked with vegetables in a savory broth, delivering a filling and nutritious stew.
Ingredients
- 1 pound beef stew meat, cut into 1/2 inch pieces
- 1 tablespoon 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 ounce) can stewed tomatoes
- 1 cup water
- 1 cup dry red wine
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon salt
- 3/4 teaspoon dried thyme 1/4 teaspoon pepper
- 1/3 cup uncooked medium pearl barley
- 1/4 cup all-purpose flour 1/3 cup cold water
- 1 tablespoon balsamic vinegar minced fresh parsley
Directions
- 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
