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Beef, Barley, and Mushroom Stew




Source of Recipe


The Big Book of Casseroles






List of Ingredients



• 2 tablespoons vegetable oil
  
• 2-1/2 pounds round steaks, cut into bite-size pieces
  
• 2 yellow onions, chopped
  
• 3 garlic cloves, minced
  
• 2 cups baby carrots
  
• 2 cups chopped celery
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon dried rosemary
  
• 1 bay leaf
  
• freshly ground pepper, to taste
  
• 1/4 cup chopped fresh parsley
  
• 1/2 cup barley, rinsed well and drained
  
• 2 cups canned beef broth
  
• 1/2 cup dry red wine
  
• 16 ounces mushrooms, quartered or halved (depending on size)
  






Instructions



1. Preheat oven to 350F. In a Dutch oven 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.
   
2. Cover and bake 1 hour. Stir in mushrooms and bake, covered, until meat and mushrooms are tender, about 30 minutes longer. Remove bay leaf and discard.
   
   






Final Comments


Servings: 6