Monday, November 30, 2009

Beef, Barley & Mushroom Stew Recipe

Disclaimer:  My MaMa and I don't like mushrooms, so we haven't taste tested this recipe, but we know that many of you do enjoy the taste and texture of fungi, so we're posting this for you to try! 

  • 2 Tbls vegetable oil
  • 2 1/2 lbs round steak, cut into bite-size pieces
  • 2 yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 c baby carrots
  • 2 c celery, chopped
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1 bay leaf
  • freshly ground pepper to taste
  • 1/4 c fresh parsley, chopped
  • 1/2 c Joseph's Grainery Barley, rinsed well and drained
  • 2 c beef stock or broth
  • 1/2 c dry red wine
  • 16 oz mushrooms, quartered or halved (depending on the size)
Directions:  Preheat the over to 350 degrees.  In a dutch over over medium-high heat, warm oil.  Add steak and brown 5 minutes.  Add onions and garlic and saute until tender, 5 minutes longer.  Add remaining ingredients, except mushrooms, and blend well.  Cover and bake 1 hour.  Stir in mushroms and bake, covered until meat and mushrooms are tender, about 30 minutes longer.  Remove bay leaf and discard.

Recipe from The Big Book of Casseroles by Maryana Vollstedt


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