Hearty Beef and Barley Stew
MAKES 8 SERVINGS
Ingredients
- ¼ cup all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons kosher salt, divided
- 1 teaspoon dry mustard*
- ½ teaspoon ground black pepper
- 2 pounds beef round steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 cups beef stock
- ½ cup dry red wine
- ½ cup tomato sauce
- 2 small yellow onions, quartered
- 3 garlic cloves, minced
- 3 bay leaves
- 1½ teaspoons dried thyme
- 3 medium carrots, cut into thirds crosswise, then quartered lengthwise
- 8 ounces white mushrooms, quartered
- ¾ cup pearled barley
- ½ cup sliced celery
- Garnish: chopped fresh parsley
Instructions
- In a large resealable plastic bag, combine flour, paprika, 1 teaspoon salt, dry mustard, and pepper. Add cubed beef to bag, and seal. Shake bag to coat beef.
- In a large Dutch oven, heat oil over medium-high heat until hot. In batches, add beef and brown on all sides. Remove beef from pot. Add stock to pot, scraping brown bits from bottom of pot. Return beef to pot. Add wine, tomato sauce, onion, garlic, bay leaves, thyme, and remaining 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer until beef is tender, about 1 hour.
- To pot, add carrots, mushrooms, barley, and celery. Return to a simmer and cook, covered, until barley is tender, about 40 minutes. Garnish with parsley, if desired.
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