 |
Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
|
This is an easy dish that could be both served as a main and side dish. You can omit the beef and make it vegetarian. Ingredients:
1/2 lb of stewing beef |
1-2 tbsp all purpose flour |
1-2 carrots, peeled and diced |
2-3 cloves garlic, finely chopped |
1 onion, halved and sliced |
2 ribs celery, diced |
8 sundried tomato (not oil packed), diced |
8 dried shitake mushrooms |
1/4 cup of barley |
4 cups of broth (i used porcini mushroom cubes) |
1/4 cup red wine (i used pinotage from south africa) |
1 bay leaf |
thyme and parsley |
salt and pepper to taste |
Directions:
1. Trim fat off of beef. Toss in flour. Heat 1 tbsp of olive oil in dutch oven. Sear meat -turning every few minutes. Remove from pan. Add veggies and garlic. Saute for a few minutes. Add wine and deglaze pot. Saute for another couple of minutes. Add broth, mushrooms, bay leaf, barley, herbs and sundried tomatoes. Bring to a boil and reduce heat. Let simmer for on low heat at a low boil for 40 - 50 minutes. Watch it closely and add more liquid if needed. Once it's done, remove the mushrooms and finely slice, discarding the stems. Shred the beef. Season, stir and enjoy.
|
|