BEEF BARLEY STEW RECIPE

 BEEF BARLEY STEW RECIPE 

#beefrecipe #recipe

2 tablespoons olive oil

1 1/2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

3 medium carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

2 cups sliced mushrooms

1/3 cup dry red or white wine

8 cups beef stock

1 cup pearled barley, rinsed

5 sprigs fresh thyme

1 bay leaf

2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Heat olive oil in a large stockpot  medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste

ready to serve