Rating: 4.5 stars 4.6
125 Ratings
  • 5 star values: 89
  • 4 star values: 31
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

This is a very hearty stew, but the subtle wine with portobello mushrooms, thyme and bay leaves make it special enough to serve to company. --Diane Werner

Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
total:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.

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  • Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.

  • Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.

Nutrition Facts

364 calories; protein 18.3g; carbohydrates 27.4g; fat 17.4g; cholesterol 50.7mg; sodium 700.7mg. Full Nutrition
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