Beef stew recipe with barley
Ingredients:
Beef stew meat : ( 453 grams), carrots, sliced : (2 cups), onion chopped: (1 cup)
Olive oil : (1 tablespoon), garlic cloves: (2 cloves)
Baby Portobello mushrooms sliced: (2 cups)
Celery sliced: (1 cup), water : (1 cup), beef broth : (1cup), salt: (1 teaspoon)
Dry red Wine: (1 cup), stewed tomatoes : ( 411 grams can), bay leaves : (2)
All purpose flour : ( 1/4 cup), Pepper: (1/4 teaspoon), cold water : (1/3 cup)
Dried thyme : (3/4teaspoon), Medium pearl barley uncooked: (1/3 cup)
Balsamic vinegar minced fresh parsley : (1 tablespoon)
Method:
Now in a Dutch oven, cook beef in oil until the meat is no longer pink. Then add the carrots, onion, celery and garlic, and at least cook for 5-6 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper mix well. Now bring it to a boil. Reduce heat and cover and simmer at least for 1 hour. Now add barley cover and simmer 45-46 minutes longer or until barley and meat are tender. Now combine flour and cold water until smooth very well. And gradually stir into pan. Then bring to a boil cook and stir for 2-4 minutes or until thickened. Now remove from the heat. Discard bay leaves. And stir in balsamic vinegar, just before serving. Sprinkle each serving with parsley and hot serve enjoy.
