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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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i got this recipe from the columbus dispatch. it called for potatoes which i omitted. i made it today and was very pleased with it. try your own seasoning such as bay leaf, thyme, paprika.... Ingredients:
1 lb lean stewing beef, cubed |
1 tablespoon flour |
20 white pearl onions, peeled (or 1 lg. onion chopped) |
4 large shallots, peeled |
2 cloves garlic, minced |
1 (1 large) package mushroom, sliced |
2 teaspoons olive oil |
40 ounces water |
6 knorr beef bouillon cubes |
1 1/2 cups red wine |
15 ounces tomato sauce |
2 carrots, diced |
2 celery ribs, diced |
1/2 cup pearl barley |
salt |
pepper |
Directions:
1. coat beef cubes lightly with flour.
2. in a large stock pot saute beef, shallots, onions, mushrooms and garlictill beef is browned and onion is tender.
3. add remaining ingredients and simmer till barley is tender.
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