Beef Barley Stew

By jeknudson

Ingredients

• 1 pound beef stew meat, cut into 1/2 inch pieces
• 1-2 tablespoon oil
• 1 cup sliced carrots
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic cloves, minced
• 2 cups sliced baby portobello mushrooms (if desired)
• 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

Details

Servings 6

Preparation

Step 1

1. 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.

2. 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.

3. 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.