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–+ servings
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Makes

4 to 6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1¾ pounds beef stew meat cut into 1-inch pieces
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 carrots peeled and chopped
  • ½ cup red wine
  • 1 garlic clove minced
  • Leaves of 2 sprigs of thyme chopped
  • 8 cups beef or veal stock
  • ¾ cup pearl barley
  • 1 pound portobello mushrooms sliced
  • Salt and pepper to taste

Instructions

  • In a large sauce pan, warm oil on medium-high heat.
  • Add the beef and cook for 5 minutes, or until evenly browned. Remove with a slotted spoon and reserve.
  • Add the onion, celery, and carrots and cook for 5 minutes or until soft.
  • Add the red wine, garlic, and thyme and reduce by half.
  • Add the seared beef, stock, and barley and bring to a boil.
  • Reduce to a simmer, cover, and cook on low heat for 1½ hours.
  • Add the mushrooms and cook for 10 minutes or until the beef is very tender.
  • Season with salt and pepper and serve in warmed bowls.