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 steak -- bite sized pieces
2 yellow onions -- chopped
3 cloves garlic -- 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 black pepper
1/4 cup chopped fresh parsley
1/2 cup barley, rinsed well and drained
2 cups beef broth
1/2 cup dry red wine
16 ounces mushrooms -- quartered or halved
Recipe
Preheat oven to 350. In a Dutch oven over med-high heat, warm oil. Add steak and brown 5 minutes. Add onions and garlic and sauted until tender, 5 minutes longer. Add remaining ingredients, except mushrooms, and blend well.
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.
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