Beef Barley Stew

Beef Barley Stew is an old time combination that’s probably in the comfort food category for a lot of people. This version, with its Portobello mushrooms and red wine, makes it company fare.

"Gourmet beef or premium beef is not necessary for this beef and barley stew!"

Cooking beef is easy with this recipe. Serve beef and barley stew at your next dinner party!

Beef Barley Stew Recipe

Ingredients

1 pound beef chuck roast
1 tablespoon olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
2 cloves garlic cloves, minced
2 cups sliced baby portobello mushrooms
1 (14.5 ounce) can 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 all-purpose flour
1/3 cup cold water
1 tablespoon balsamic vinegar
Minced fresh parsley

Directions

Cut the beef chuck into 1/2 inch pieces. In a Dutch oven, cook the beef chuck pieces in oil until the beef meat is no longer pink. Add the carrots, onion, celery and garlic and then cook for 5 additional minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.

Bring the beef chuck mixture to a boil. Reduce the heat, cover and simmer for 1 hour.

Add the barley, cover and simmer 45 minutes longer or until the barley and beef meat are tender.

Combine the flour and cold water until smooth. Gradually stir into pan. Bring the mixture to a boil and cook and stir for 2 minutes or until thickened. Remove from the heat.

Discard the bay leaves. Stir in the balsamic vinegar just before serving.

For a decorative effect sprinkle each serving with parsley if desired.

This beef barley stew recipe is a keeper. Your mother-in-law will be amazed at how good you are at beef cooking. If you happen to have leftovers it freezes well. Then you can take beef and barley stew to work and impress your co-workers.

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