Beef and Barley Stew with Mushrooms

Beef and Barley Stew with Mushrooms
       Makes 6-8 servings

For this recipe you might like to get your beef from here – Mt Gnomon’s online farm shop, or you could replace your beef with goat and, if you are very lucky, Black Ridge Farm will have some. Your mushrooms of course will be Tassie grown because pretty much all the supermarket and grocer sold mushies are born and bred here.

Here’s what you will need, but feel free to play around with the recipe to suit. When I made it today I added more barley and red wine!   I’ll probably add more liquid and some carrots before I serve it up later:

1.5 kilos (or thereabouts) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces.

1 large onion, diced

300 grams mushrooms,

3 celery stalks, diced

3 cloves garlic, minced,

1 teaspoon thyme

1 bay leaf

1/2 cup red wine

2 cups beef stock

2 cups chicken stock

1 cup barley

oil

salt and pepper

Film the bottom of a large dutch oven with oil and set over medium-high heat until the oil is hot. Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2-3 minutes until the cubes loosen and are seared golden brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to a clean bowl or plate. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat.

Heat one teaspoon of oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the garlic, then the mushrooms and cook until they have released all the moisture and have turned golden brown. Add the celery and cook until just softened.  Add the thyme and bay leaf, and stir all the seasonings into the veggies.

Pour the wine into the pan to deglaze, scraping up all the browned bits from the bottom of the pan as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the veggies.

Add the meat back to the pot. Pour in the stocks and top with enough water to cover the meat and veggies, about a half an inch (one and a bit cm’s). Bring the stew to a boil, then reduce the heat to very low.

Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes or so until the barley is cooked and the meat is almost falling apart (check by piercing it with a fork. There should be no resistance and the meat should flake apart with pressure). Taste the soup and add salt and pepper as desired.

Serve in individual bowls with a crusty piece of bread to mop up the broth.

Do I hear yum?

Adapted from a recipe found here http://www.thekitchn.com/cold-weather-comfort-beef-and-107027

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