Beef and Barley Stew

• doses: 8 servings
• tempo ativo: 20 minutes
• tempo total: 1 hour 20 minutes

Ingredientes

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

Instruções

Heat olive oil in a large stockpot or Dutch oven over 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.*

Serve immediately.