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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a very hearty stew, but the subtle wine with portobello mushrooms, thyme and bay leaves make it special enough to serve to company. Diane Werner Ingredients:
1 pound beef stew meat, cut into 1/2-inch pieces |
1 tablespoon olive oil |
2 cups sliced carrots |
1 cup chopped onion |
1 cup sliced celery |
2 to 3 garlic cloves, minced |
2 cups sliced baby portobello mushrooms |
1 can (14-1/2 ounces) 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 king arthur unbleached all-purpose flour |
1/3 cup cold water |
1 to 2 tablespoons balsamic vinegar |
minced fresh parsley, optional |
Directions:
1. In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion and celery; cook for 5 minutes. Add the garlic, cook 1 minute longer. 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. Yield: 6-8 servings.
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