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Beef, Barley & Mushroom Stew
Beef, Barley & Mushroom Stew

Beef, Barley & Mushroom Stew

3 Hr(s)
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1 serving
Original recipe yields 1 serving
2 1/2 pounds boneless inside round steak
2 tablespoons vegetable oil
2 medium onions, chopped
3 garlic cloves, minced
2 cups baby carrots
2 cups chopped celery
1/2 tsp salt
1/2 tsp crumbled dried rosemary
1/2 tsp dried thyme
1/4 tsp ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley
1/2 cup pearl barley, rinsed well and drained
2 cups beef stock
1/2 cup dry red wine
1 pound mushrooms, quartered or halved
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Let's Make It
Trim excess fat from steak. Cut steak into 1" cubes. In Dutch oven, heat oil over medium-high heat. Add steak and saute for 5 minutes. Add onions and garlic and saute for 5 minutes or until onions are tender.
Add carrots, celery, salt, rosemary, thyme, pepper, bay leaf, parsley, barley, stock and wine: stir well to mix.
Cover and bake at 350°F for 1 1/2 hours. Stir in mushrooms and bake an additional 1 hour or until meat is tender. Remove bay leaf and discard.
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