Scale
Ingredients
- olive oil
- 2 pounds chuck stew meat, seasoned liberally with salt and pepper
- 1 large onion, diced
- 3 large cloves garlic, minced
- 10 ounces sliced cremini mushrooms, washed
- 4 large carrots, scrubbed and diced
- 5 celery stalks, diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
- 1/2 cup red wine
- 2 cups beef stock
- 2 cups chicken stock
- 1 cup pearl barley
Instructions
- Coat the bottom of a 4-quart or larger Dutch oven or heavy-bottomed pot with olive oil. In two or three batches, sear the beef until the cubes are generously browned on all sides. (Take your time here — better browning means more flavor.) Set aside the meat and reduce the heat to medium-low.
- Heat 1 teaspoon of olive oil in the pot and cook the onions until they have softened and are translucent. Add the garlic and sauté for 2-3 minutes, then add the carrots and celery. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened slightly and are beginning to brown.
- Stir in the rosemary, thyme, bay leaves, tomato paste, Worcestershire sauce, salt and pepper. Cook for 2 minutes, then add the red wine. Scrape up any brown bits from the bottom of the pot, then let it cook until it’s reduced by half.
- Add the meat back into the pot, along with the stock and 1 cup of water. Bring to a boil, cover the pot, and let simmer for 1 hour.
- Add the barley and continue cooking for 30 minutes. Uncover and simmer for an additional 15 minutes, or until the meat and barley are tender. Taste for seasonings, then serve.
Nutrition
- Serving Size: 8