Beef Barley and Mushroom Casserole

By kimrinaldi1

Ingredients

• 2 Tbs (30 ml) vegetable oil
• 2 lbs (900 g) beef stew meat, cubed
• 2 onions, chopped
• 3-6 cloves garlic, finely chopped
• 4 carrots, cut into 1-inch (2 cm) pieces
• 2 ribs celery, chopped
• 1/2 tsp (2 ml) dried thyme
• 1/2 tsp (2 ml) dried rosemary
• 1 bay (laurel) leaf
• Salt and freshly ground pepper to taste
• 2 cups (500 ml) beef stock
• 1/2 cup (125 ml) dry red wine or additional beef stock
• 1/2 cup (125 ml) barley, rinsed
• 1/4 cup (60 ml) chopped fresh parsley
• 1 lb (450 g) mushrooms, quartered

Preparation

Step 1

Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and brown the meat. Add the onions and garlic and cook for 5 minutes. Add the remaining ingredients except the mushrooms and bake covered in a preheated 350F (180C) oven for 1 hour. Stir in the mushrooms and bake covered until the meat is tender, about 30 minutes. Serves 4 to 6.