Monday, October 15, 2007

Beef and Barley Stew with Portabellas

Even though the temperature outside isn't quite stew weather, I was in the mood for it nonetheless. I can't believe the weather lately, 80 degrees mid October?! I'm not sad by any means, I am not a fan of the cold, but I do worry that this weather trend is a bit odd.

Okay, back to the stew.. I never make beef stew without barley. It is one of those ingredients that I have to add or it doesn't seem complete. Stew recipes, beef in particular, are very diverse and I see many that add tomatoes. I'm not a fan of tomatoes in my beef stew so I omit them. I tend to add vegetables I have on hand but typically use the basics (carrots, celery, onions, potatoes, garlic). Tonight I decided to add some portabellas to make it a bit heartier. The stew turned out delicious and it was very comforting. Perfect for a long Monday at work.

Beef and Barley Stew with Portabellas
  • 1 1/2 lbs. stew meat cut into cubes and seasoned with salt and pepper
  • Salt for dredging
  • 2 celery hearts chopped
  • 1 large carrot chopped
  • 1 small yellow onion diced
  • 3 small or 2 medium white potatoes peeled and chopped
  • 3 garlic cloves minced
  • 2 tsp. fresh thyme leaves
  • 2 bay leaves
  • Salt and Pepper to taste
  • 1 Tbs. fresh flat leaf parsly chopped
  • 6oz. portabella mushrooms chopped
  • 1/2 cup red wine
  • 4 Tbs. canola oil
  • 7 cups beef stock
  • 1 1/4 cup pearl barley
Heat large pot over medium heat and add 2 Tbs. of oil. Add stew meat that has been dredged in flour. Sear until all sides are browned. Transfer to a plate. Add remaining oil and add all vegetables except garlic and potatoes. Saute until vegetables are wilted and soft and add garlic, potatoes, bay leaves, salt, pepper,thyme and parsley. Saute a coule minutes longer. Add wine and deglaze the bottom of the pan scraping browned bits off the bottom. Add stock and stew meat back to the pot. Bring to a boil and turn down to simmer 40 minutes. After 40 minutes add barley and let cook 45 minutes more. Serve in shallow bowls with dinner rolls or crusty bread.


Elly said...

Looks great! I don't like tomato-y stew either. I am actually making lamb and barley stew tomorrow :)

Mrs. in May said...

This looks great, I am not a tomato in the stew kind of girl either!