Ingredients
Units
Scale
1 tablespoon vegetable oil
1 3/4 pounds stew meat, cut into 1-inch pieces
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1/2 cup red wine
1 garlic clove, minced
2 sprigs thyme, leaves removed and chopped
8 cups beef or veal stock
3/4 cup pearled barley
1 pound portobello mushrooms, sliced
salt and pepper to taste
Instructions
- In a large sauce pan, warm oil on medium-high heat.
- Add the beef and cook for 5 minutes, or until evenly browned, remove with a slotted spoon and reserve.
- Add the onion, celery and carrots and cook for 5 minutes or until soft.
- Add the red wine, garlic and thyme and reduce by half.
- Add the seared beef, the stock and the barley and bring to a boil.
- Reduce to a simmer, cover and cook on low heat for 1 hour and 30 minutes.
- Add mushrooms and cook for 10 minutes or until the beef is very tender.
- Season with salt and pepper and serve in warmed bowls.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
