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Beef Barley Stew
February 14, 2009

This stew is outstanding! We love soups and stews, and this one moves very close to the top of our list. The only changes I made were chopping the mushrooms very finely (to help disguise them from my husband who "hates" mushrooms), reduced the wine to 1/3 cup, and used a whole can of beef broth (instead of 1 cup -- just for convenience). I also doubled the barley to 2/3 c., and therefore increased the water to 2 cups. I did NOT need to use the flour/water to thicken -- it's plenty thick this way! And don't be afraid of the balsamic vinegar -- sounds weird, but it added that little something extra that makes this stew even better! I followed Step #1 as described, but then threw everything into a crockpot and let it cook all day. Absolutely wonderful -- I'm making a double batch next time!

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