Beef Barley Stew

(not my photo)

Inspiration:
allrecipes.com

Ingredients:

• 1 pound beef stew meat, cut into 1/2 inch pieces
• 1 tablespoon olive oil
• 2 cups sliced carrots
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic cloves, minced
• 2 cups sliced baby portobello mushrooms
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup water
• 1 cup dry red wine
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup uncooked medium pearl barley
• 1/4 cup all-purpose flour
• 1/3 cup cold water
• 1 tablespoon balsamic vinegar
• Minced fresh parsley

Instructions:

1. In a Dutch oven, cook beef in oil until meat is no longer pink.
   
2. Add the carrots, onion, celery and garlic; cook for 5 minutes.
   
3. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
4. Bring to a boil.
   
5. Reduce heat; cover and simmer for 1 hour.
   
6. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
7. Combine flour and cold water until smooth. Gradually stir into pan.
   
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
   
9. Remove from the heat. Discard bay leaves.
   
10. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley.

Tim's Rating: 7/10
Liz's Rating: 6/10